Nutritional quality, purchase predictors, and sensory acceptance of plant-based meat alternatives

Introduction: Plant-based meat alternatives (PBMAs) are increasingly popular as sustainable, health-conscious substitutes for conventional meat. However, limited research compares their nutritional quality, consumer perceptions, and sensory attributes with traditional meat and homemade meat products. The objective of this study was to assess PBMAs’ nutritional quality; examine knowledge, attitudes, behavior (KAB), and perceptions; and evaluate acceptability through sensory testing.