[P19～28]肉・魚介・卵・豆腐

[P-27] Comparison study on the difference in taste between meat products and alternative meat products using soy protein

*Kayo Yonezawa¹, Yoshimasa Tsujii² (1.Tokyo Kasei Gakuin University, 2.Tokyo University of Agriculture)

Keywords:plant based meat, soy protein, sensory evaluation, physical property measurement, tissue observation