Ulster University Logo

Meat Avoidance and the Role of Replacers.

McIlveen-Farley, Heather, Abraham, Clare and Armstrong, Gillian (1999) Meat Avoidance and the Role of Replacers. Nutrition & Food Science,, 99 (1). pp. 29-36. [Journal article]

Full text not available from this repository.

URL: http://www.emeraldinsight.com/journals.htm?articleid=866590

DOI: 10.1108/00346659910247653

Abstract

Manufacturers are producing an extensive range of added value products which are formulated using meat replacers but which are designed to appeal to a wide range of consumers, above and beyond the “traditional vegetarian” market. This study considered the relatively recent impact of such products on the Northern Ireland market, with a particular emphasis on the quality and acceptability of Quorn based products. A small- scale questionnaire (n = 100) considered customer perceptions of meat replacers, whilst the acceptance of selected tofu, textured vegetable protein (TVP) and Quorn products was measured using selected sensory evaluation techniques. The study concluded that Quorn can offer similar texture and flavour attributes to those consumers who wish to avoid meat products for health and/or safety reasons. It is this customer base which needs to be targeted, but it must be noted that negative perceptions of meat replacers still exist. Therefore, further developments need to be supported by appropriate marketing strategies which will both attract and educate consumers and help to achieve a sustained level of purchasing.

Item Type:Journal article
Faculties and Schools:Ulster Business School > Department of Management and Leadership
Ulster Business School > Department of Accounting, Finance and Economics
Ulster Business School
Research Institutes and Groups:Business and Management Research Institute
ID Code:25882
Deposited By: Mrs Karen Welshman
Deposited On:26 Apr 2013 14:35
Last Modified:26 Apr 2013 14:35

Repository Staff Only: item control page