The Meatball Matchup: Plant vs. Animal Proteins on Campus
Skyler R. St. Pierre, Aeneas O. Koosis, Nancy Ruonan Zhang, Ellen Kuhl A
Stanford diners (n = 116) rated soy and soy-wheat meatballs below beef-based ones on moistness, meatiness, fattiness and tastiness, yet perceived no hardness or chewiness gap despite instrumental differences.
Food Research International · Jun 6, 2026Peer-reviewedBioengineering✦ In-depth digest