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Hybridization in Meat‐Based Dual Protein Foods: Mechanisms, Challenges, and Consumer Insights
How Meat and Plant Proteins Combine in Mixed Protein Foods: Processes, Challenges, and What Consumers Think
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Abstract
may improve resource efficiency and retain familiar taste while integrating alternative proteins.
- Meat-based hybrids combine meat with alternative proteins, potentially enhancing sustainability and nutritional quality.
- Key factors such as pH, temperature, and salt concentration play critical roles in determining protein interactions and functionalities.
- Emerging combinations like plant-yeast and microalgae-yeast blends may offer underexplored opportunities for nutritional enhancement.
- Consumer acceptance is primarily influenced by taste, texture, visual appeal, and perceived nutritional and environmental benefits.
- Processing technologies such as high-moisture extrusion and high-pressure treatments could enhance the quality of hybrid products.
- The HYBRID meat framework proposes a systems-based approach for innovating dual-protein meat products, integrating various essential components.
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