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Review

Current Processing Technologies and Challenges in Hybrid Meat Production

1
Institute for Animal Husbandry, Belgrade—Zemun, Autoput za Zagreb 16, 11080 Belgrade, Serbia
2
Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
*
Author to whom correspondence should be addressed.
Processes 2025, 13(9), 2853; https://doi.org/10.3390/pr13092853
Submission received: 18 August 2025 / Revised: 4 September 2025 / Accepted: 5 September 2025 / Published: 5 September 2025

Abstract

Hybrid meat products, i.e., the combination of animal proteins with plant, microbial, algal or cultured ingredients, are becoming increasingly important as a pragmatic approach to reducing the environmental and health impact of conventional meat while retaining familiar sensory properties. This review highlights that moderate substitution rates (20–50%) can maintain or improve texture, juiciness and nutritional balance, whereas higher incorporation rates often lead to off-flavours, colour changes and texture issues. Advances in extrusion, co-processing and protein structuring have enabled increasingly sophisticated formulations. Studies show that the choice of ingredients has a strong influence on the sensory results. For example, faba beans, rice by-products or insect proteins are more acceptable at low to moderate levels, while excessive use of pulses or texturised proteins can produce beany or earthy notes. Nutritional improvements, such as more fibre and healthier fatty acid profiles, are possible but require careful optimisation. Consumer acceptance is increasing, particularly among flexitarians, but remains dependent on sensory performance, familiarity, and perceived health benefits. Ongoing obstacles include unclear regulatory requirements, high production costs and scalability issues. Future progress will require optimisation of ingredient blends, robust life cycle assessments to verify sustainability claims and transparent communication to increase consumer confidence.
Keywords: hybrid meat; alternative proteins; protein structuring; sensory quality; sustainability hybrid meat; alternative proteins; protein structuring; sensory quality; sustainability

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MDPI and ACS Style

Stanišić, N.; Delić, N.; Cekić, B.; Stojiljković, N.; Gogić, M.; Samolovac, L.; Stajić, S. Current Processing Technologies and Challenges in Hybrid Meat Production. Processes 2025, 13, 2853. https://doi.org/10.3390/pr13092853

AMA Style

Stanišić N, Delić N, Cekić B, Stojiljković N, Gogić M, Samolovac L, Stajić S. Current Processing Technologies and Challenges in Hybrid Meat Production. Processes. 2025; 13(9):2853. https://doi.org/10.3390/pr13092853

Chicago/Turabian Style

Stanišić, Nikola, Nikola Delić, Bogdan Cekić, Nenad Stojiljković, Marija Gogić, Ljiljana Samolovac, and Slaviša Stajić. 2025. "Current Processing Technologies and Challenges in Hybrid Meat Production" Processes 13, no. 9: 2853. https://doi.org/10.3390/pr13092853

APA Style

Stanišić, N., Delić, N., Cekić, B., Stojiljković, N., Gogić, M., Samolovac, L., & Stajić, S. (2025). Current Processing Technologies and Challenges in Hybrid Meat Production. Processes, 13(9), 2853. https://doi.org/10.3390/pr13092853

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