Hybrid Meat Products: Safety, Sensory Profile, Nutritional Quality and Shelf Life

Dear Colleagues,

According to the literature, a fraction of consumers is restricting meat-eating due to concerns surrounding the environmental and health impact of meat production and intake in various high-income countries. In this context, consumption of hybrid meat products is increasing as an alternative to full meat products.

Hybrid meat products derive from the combination of meat and vegetable ingredients (e.g., pulses, grains, fruits and vegetables in different ratios) that can result in good technological, nutritional and sensory properties.

Plant-based ingredients often include several components beneficial to human health (e.g., fibres, vitamins, and minerals) and therefore hybrid meat products may have functional properties. Another crucial issue in the production process of HMPs is to ensure high consumer safety, that is, products are not hazardous to human health and/or unfit for consumption, especially when additives are not added because they can be negatively perceived by customers.

Hybrid meat products are often considered an interesting alternative to full-meat products, as plant-based components are characterised by new texture and flavour profiles, as well as nutritional variability.

Although the production process shows strengths and weaknesses, it seems that hybrid meat products could be successfully produced and provide higher sensory properties than fully meat products.

In addition, some consumers positively perceive hybrid products as sustainable, innovative and attractive.

Over the last few years, the literature has highlighted many aspects related to hybrid meat products, although further studies should be conducted in the future.

Thus, this Special Issue emphasises innovative technologies, nourishing, bioactive properties and shelf life of the hybrid meat products. In addition, consumers’ food acceptance ratings must be considered, because several factors are very impactful on the willingness to consume hybrid meat products.

Microbial (e.g., pathogens and/or spoilage micro-organisms) and sensory analysis could be crucial in the context of a comprehensive assessment. In addition, cutting-edge formulations can be suggested with the aim of satisfying consumers who want to eat more plant-based ingredients and people looking for new flavours and diversified nutritional profiles.

Dr. Francesca Conte
Dr. Parag Acharya
Guest Editors

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• hybrid meat products
• hybrid meat product production
• nutritional value
• pathogen organisms
• sensory analysis
• shelf life