Hybridization in Meat-Based Dual Protein Foods: Mechanisms, Challenges, and Consumer Insights

Area of Science:

• Food Science
• Sustainable Agriculture
• Nutritional Science

Background:

• Rising global demand for protein necessitates sustainable and nutritious food production.
• Meat-based hybrids (dual-protein foods) integrate meat with alternative proteins (plant, insect, microalgae, yeast) to enhance resource efficiency and retain meat's benefits.
• Challenges exist in protein compatibility, functionality, and consumer acceptance of hybrid products.

Purpose of the Study:

• To review recent advances in hybridizing meat with alternative proteins.
• To examine the influence of processing parameters and consumer insights on hybrid product development.
• To introduce a framework for innovating dual-protein meat products.

Main Methods:

• Critical review of scientific literature on meat hybridization.
• Analysis of protein-protein interactions modulated by pH, temperature, and salt.
• Synthesis of consumer studies on acceptance drivers.
• Discussion of processing technologies (extrusion, high-pressure, ultrasound).

Main Results:

• pH, temperature, and salt concentration are crucial for protein interactions and hybrid system functionality.
• Emerging protein combinations (e.g., plant-yeast, microalgae-yeast) show potential for enhanced nutrition and function.
• Taste, texture, visual appeal, and perceived benefits significantly influence consumer acceptance and willingness to pay.
• Processing technologies can improve hybrid product quality via structural modification.

Conclusions:

• Hybrid meat offers a sustainable solution to meet protein demand, balancing resource efficiency with consumer preferences.
• The HYBRID meat framework provides a roadmap for innovation by integrating raw materials, hybridization, processing, consumer insights, and AI/ML.
• Further research into novel protein combinations and processing optimization is needed to fully realize the potential of dual-protein foods.