The aim of this work was to determine the main sensory and non-sensory attributes that
influence choice of meat and meat products, and to review the latest trends in sensory …

Low consumer acceptance of edible insects and insect‐based products is one of the main
barriers to the successful implementation of entomophagy in Western countries. This …

Insect powders used in food products may lower the overall quality when compared to
conventional counterparts. This preliminary study was used to develop and evaluate insect …

This study investigated the use of cricket flour in frankfurters as a meat replacer and its
impact on nutritional, technological, structural, and sensory characteristics. Four treatments …

Research on the acceptance of consuming insects in one's diet shows the increasing
importance of this issue in the context of a sustainable food chain and ecology. Insects …

The most abundant Orthoptera in Mexico is a small grasshopper (Sphenarium
purpurascens) which is considered a food source with increased nutritional value due to its …

This study examined the incorporation of cricket (Acheta domesticus) flour (CF)(0, control;
5.0%, CF5. 0; 7.5%, CF7. 5; and 10.0%, CF10. 0) as a lean meat replacer in beef patties and …

The aim of the study was to analyze the acceptance of muffins containing a 15% addition of
powder from four edible insect species (Alphitobius diaperinus, Tenebrio molitor, Acheta …

One-fifth of the edible insect species identified worldwide have been documented in Mexico.
In states with an entomophagy tradition, insects have been incorporated into the local …

Simple Summary The growing need for protein cannot be covered in the future by traditional
farming of cattle or pigs, especially considering its problematic impact on climatic …