Meat hybrids-An assessment of sensorial aspects, consumer acceptance, and nutritional properties

• Published in: Frontiers in nutrition (Lausanne) Vol. 10; p. 1101479
• Main Authors: Baune, Marie-Christin, Broucke, Keshia, Ebert, Sandra, Gibis, Monika, Weiss, Jochen, Enneking, Ulrich, Profeta, Adriano, Terjung, Nino, Heinz, Volker
• Format: Journal Article
• Language: English
• Published: Switzerland Frontiers Media S.A 07.02.2023
• Subjects: consumer; hedonic analysis; meat hybrid; Nutrition; QDA; sensory study; hedonic analysis; consumer; meat hybrid; sensory study; QDA
• ISSN: 2296-861X; 2296-861X
• DOI: 10.3389/fnut.2023.1101479

So-called meat hybrids are a new class of products where a fraction of the meat product (e.g., 20%) is replaced with alternative protein sources, such as plant-based ones. Research suggests that these products could serve as a low-threshold offer for a specific target group that wants to cut down on meat, thereby facilitating the transition toward a more healthy and sustainable diet. Nonetheless, data demonstrate that meat hybrids with a high substantial meat substitution level often fail in the market. This study summarises findings on the physicochemical properties, sensory, and acceptance of six different meat hybrids (70% meat and 30% plant proteins) that were collected in the framework of a case study in the project AiF 196 EN. For this purpose, sensory characteristics were collected two QDA sessions and a hedonic consumer test. Furthermore, the hybrid recipes were analysed in their proximate composition. The respective recipes varied in protein source (soybean, pumpkin, and pea) and mode of incorporation [textured vegetable protein (TVP), high moisture extrudate (HME)]. It was shown that a meat hybrid with a relatively high share of 30% plant-based proteins with peas as a protein source and TVP as a processing method can still attract consumers.