FROM RESEARCH TO INNOVATION: HYBRID MEAT PRODUCTS

4th International Symposium On Biotechnology (2026),  [pp. 941-951]
 
AUTHOR(S) / АУТОР(И): Nikola Stanišić , Nikola Delić , Bogdan Cekić , Nenad Stojiljković , Maja Petričević , Vladimir S. Kurćubić , Slaviša Stajić
 
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DOI: https://doi.org/10.46793/SBT26.941S

ABSTRACT / САЖЕТАК:

Hybrid meat products combine meat with plant or other proteins to reduce animal content while maintaining familiar flavour, texture, and cooking performance. They offer a practical option for flexitarians and mainstream meat consumers. Moderate replacement typically preserves yield and juiciness, while higher levels increase the risk of off-flavours, colour changes, and texture weakening unless hydration, mixing, and fat systems are optimised. Advances are driven by high-moisture extrusion and co-extrusion, structured fats, and tailored flavour strategies. Effective innovation also requires clear nutritional targets (such as increased fibre and reduced saturated fat), transparent sustainability claims based on life cycle assessment, and straightforward labelling. This review summarises key ingredients, processing methods, and quality factors, and presents a practical roadmap for scaling up hybrid products.

KEYWORDS / КЉУЧНЕ РЕЧИ:

hybrid meat, alternative proteins, extrusion, consumer acceptance, sustainability

ACKNOWLEDGEMENT / ПРОЈЕКАТ:

The research presented in this article is fundend on the basis of agreements of realization and financing of scientific research work of SRO No. 451-03-33/2026-03/ 200022 by the Ministry of Science, Technological Development and Innovation of the Republic of Serbia.

This review supports the United Nations 2030 Agenda for Sustainable Development, particularly SDG 2 (Zero Hunger) by promoting more resource-efficient protein options; SDG 3 (Good Health and Well-Being) through product concepts targeting improved nutritional profiles, such as higher fibre and improved fat quality; SDG 9 (Industry, Innovation and Infrastructure) by emphasising scalable processing routes and industry translation; SDG 12 (Responsible Consumption and Production) by advancing more sustainable formulation and manufacturing practices; and SDG 13 (Climate Action) by highlighting the role of hybridisation and transparent life-cycle thinking in reducing environmental impacts where feasible.

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