*2.1. Participants*

Participants for both the beef trial (*n* = 30, 15 females and 15 males, ranging in age from 22 to 55 years) and the chocolate trial (*n* = 30, 18 females and 12 males, ranging in age from 22 to 65 years) were recruited via internal email from a pool of staff and students based at Teagasc Food Research Centre, Dublin, Ireland. Participants had to meet the following inclusion criteria: (1) consumed the product used in the study at least twice per month; (2) had no known history of food allergies related to the study products; and (3) did not suffer from motion sickness. Selected participants were asked to refrain from eating, drinking, or smoking for at least 1 h prior to the start of the trial. Informed consent was obtained from each participant and they were free to withdraw from the study at any time. The sensory trials were conducted in accordance with the guidelines for ethical and professional practices for the sensory analysis of foods as set out by the Institute of Food Science and Technology [21] and the American Meat Science Association [22]. The sessions were conducted during mid-morning (10:00–11:30 a.m.) and took place at the Sensory

Science Suite at Teagasc Food Research Centre, which has been designed in accordance with ISO 8586:2007.
