Аннотация

The increasing human population will escalate the demand for meat and alternative meat products. The term “hybrid meat” can be used to define food products that combine conventional animal meat with alternative protein sources, such as plantbased ingredients, insect protein, or cultured cells. These products are designed to reduce the environmental and ethical concerns associated with traditional meat, while retaining the desirable sensory and nutritional qualities. Our review provides a comprehensive analysis of the development, composition, processing technologies, nutritional value, environmental sustainability, consumer acceptance, safety concerns, and regulatory frameworks for hybrid meat. The incorporation of plant proteins, pulses, insect flours, and cultured cells has shown potential to improve dietary fiber, antioxidant content, and lipid profiles without significantly compromising taste or texture. Innovative technologies such as high-moisture extrusion, 3D bioprinting, and fermentation enhance the structural and functional attributes of hybrid meat products. From an environmental perspective, hybrid meat can reduce greenhouse gas emissions and resource use by lowering the total meat content. However, safety issues such as allergenicity, microbial contamination, and chemical residues require thorough monitoring. Regulatory policies are evolving globally to address these challenges, while consumer acceptance hinges on familiarity, sensory quality, and clear labelling. Numerous studies are being conducted to curb the challenges and produce hybrid meat with a specific composition and preserved flavor. As flexitarian diets gain momentum, hybrid meat emerges as a promising transition towards sustainable food systems. It bridges the gap between conventional meat and plant-based alternatives, promoting environmental sustainability.

Ключевые слова

Hybrid meat, cultured meat, plant-based alternatives, protein, safety, sensory

Список литературы

1. Aiello LC, Wheeler P. The expensive-tissue hypothesis: The brain and the digestive system in human and primate evolution. Current Anthropology. 1995;36(2):199–221. https://doi.org/10.1086/204350
2. Gokirmakli C, Bayram M. Future of meat industry. MOJ Food Processing & Technology. 2017;5(1):232–238. https://doi.org/10.15406/mojfpt.2017.05.00117
3. Bonny SPF, Gardner GE, Pethick DW, Hocquette JF. What is artificial meat and what does it mean for the future of the meat industry? Journal of Integrative Agriculture. 2015;14(2):255–263. https://doi.org/10.1016/S2095-3119(14)60888-1
4. Godfray HCJ, Aveyard P, Garnett T, Hall JW, Key TJ, et al. Meat consumption, health, and the environment. Science. 2018;361(6399):eaam5324. https://doi.org/10.1126/science.aam5324
5. van Dijk B, Jouppila K, Sandell M, Knaapila A. No meat, lab meat, or half meat? Dutch and Finnish consumers’ attitudes toward meat substitutes, cultured meat, and hybrid meat products. Food Quality and Preference. 2023;108:104886. https://doi.org/10.1016/j.foodqual.2023.104886
6. Grasso S, Jaworska S. Part meat and part plant: Are hybrid meat products fad or future? Foods. 2020;9(12):1888. https://doi.org/10.3390/foods9121888
7. Grasso S, Goksen G. The best of both worlds? Challenges and opportunities in the development of hybrid meat products from the last 3 years. LWT. 2023;173:114235. https://doi.org/10.1016/j.lwt.2022.114235
8. Grasso S. Opportunities and challenges of hybrid meat products: A viewpoint article. International Journal of Food Science & Technology. 2024;59(11):8693–8696. https://doi.org/10.1111/ijfs.17421
9. Talens C, Llorente R, Simó-Boyle L, Odriozola-Serrano I, Tueros I, et al. Hybrid sausages: Modelling the effect of partial meat replacement with broccoli, upcycled brewer’s spent grain and insect flours. Foods. 2022;11(21):3396. https://doi.org/10.3390/foods11213396
10. Megido RC, Gierts C, Blecker C, Brostaux Y, Haubruge É, et al. Consumer acceptance of insect-based alternative meat products in Western countries. Food Quality and Preference. 2016;52:237–243. https://doi.org/10.1016/j.foodqual.2016.05.004
11. Han X, Li B, Puolanne E, Heinonen M. Hybrid sausages using pork and cricket flour: Texture and oxidative storage stability. Foods. 2023;12(6):1262. https://doi.org/10.3390/foods12061262
12. Chin SW, Baier SK, Stokes JR, Smyth HE. Evaluating the sensory properties of hybrid (meat and plant‐based) burger patties. Journal of Texture Studies. 2024;55(1):e12819. https://doi.org/10.1111/jtxs.12819
13. Petrat-Melin B, Dam S. Textural and consumer-aided characterisation and acceptability of a hybrid meat and plant-based burger patty. Foods. 2023;12(11):2246. https://doi.org/10.3390/foods12112246
14. Sun G, Xiong Y, Feng X, Fang Z. Effects of incorporation of hempseed meal on the quality attributes of chicken sausage. Future Foods. 2022;6:100169. https://doi.org/10.1016/j.fufo.2022.100169
15. Chandler SL, McSweeney MB. Characterizing the properties of hybrid meat burgers made with pulses and chicken. International Journal of Gastronomy and Food Science. 2022;27:100492. https://doi.org/10.1016/j.ijgfs.2022.100492
16. Post MJ. Cultured meat from stem cells: Challenges and prospects. Meat Science. 2012;92(3):297–301. https://doi.org/10.1016/j.meatsci.2012.04.008
17. Kim SH, Kumari S, Kim CJ, Lee EY, Alam A, et al. Effect of adding cultured meat tissue on physicochemical quality and taste of hybrid cultured meat manufactured using wet-spinning. Food Science of Animal Resources. 2024;44(6):1440–1452. https://doi.org/10.5851/kosfa.2024.e104
18. Prema K, Visumathi J. Hybrid approach of CNN and SVM for shrimp freshness diagnosis in aquaculture monitoring system using IoT based learning support system. Journal of Internet Technology. 2022;23(4):801–810. https://doi.org/10.53106/160792642022072304015
19. Oh J, Park MK, Kim BR, Kwak HS. Effectiveness of textured vegetable protein incorporation for partial fish meat substitution in fish cakes. International Journal of Food Science and Technology. 2024;59(10):7080–7091. https://doi.org/10.1111/ijfs.17424
20. Zhuang P, An J, Chua CK, Tan LP. Bioprinting of 3D in vitro skeletal muscle models: A review. Materials & Design. 2020;193:108794. https://doi.org/10.1016/j.matdes.2020.108794
21. Ramachandraiah K. Potential development of sustainable 3D-printed meat analogues: A review. Sustainability. 2021;13(2):938. https://doi.org/10.3390/su13020938
22. Wang T, Kaur L, Furuhata Y, Aoyama H, Singh J. 3D printing of textured soft hybrid meat analogues. Foods. 2022;11(3):478. https://doi.org/10.3390/foods11030478
23. Wang T, Kaur L, Beniwal AS, Furuhata Y, Aoyama H, et al. Physico-chemical and textural properties of 3D printed plant-based and hybrid soft meat analogs. Plant Foods for Human Nutrition. 2023;78:375–382 https://doi.org/10.1007/s11130-023-01068-4
24. Golovin SN, Kirichenko EYu, Khanukaev MM, Logvinov AK. 3D bioprinting of hybrid cultured meat from rabbit cells and sunflower protein. Foods and Raw Materials. 2026;14(1):52–60. https://doi.org/10.21603/ 2308-4057-2026-1-659
25. Webb D, Li Y, Alavi S. Chemical and physicochemical features of common plant proteins and their extrudates for use in plant-based meat. Trends in Food Science & Technology. 2023;131:129–138. https://doi.org/10.1016/j.tifs.2022.11.006
26. Bakhsh A, Lee SJ, Lee EY, Hwang YH, Joo ST. Evaluation of rheological and sensory characteristics of plant-based meat analog with comparison to beef and pork. Food Science of Animal Resources. 2021;41(6):983–996. https://doi.org/10.5851/kosfa.2021.e50
27. Smetana S, Larki NA, Pernutz C, Franke K, Bindrich U, et al. Structure design of insect-based meat analogs with high-moisture extrusion. Journal of Food Engineering. 2018;229:83–85. https://doi.org/10.1016/j.jfoodeng.2017.06.035
28. Stanišić N, Delić N, Cekić B, Stojiljković N, Gogić M, et al. Current processing technologies and challenges in hybrid meat production. 2025;13(9):2853. https://doi.org/10.3390/pr13092853
29. Curtain F, Grafenauer S. Plant-based meat substitutes in the flexitarian age: An audit of products on supermarket shelves. Nutrients. 2019;11(11):2603. https://doi.org/10.3390/nu11112603
30. Willett W, Rockström J, Loken B, Springmann M, Lang T, et al. Food in the anthropocene: The EAT–Lancet commission on healthy diets from sustainable food systems. The Lancet. 2019;393(10170):447–492. https://doi.org/10.1016/S0140-6736(18)31788-4
31. Driessen C, Sexton AE, Stephens N. Twenty years of growing cultured meat: A commentary. In: Vandenbosch M, Lymbery P, editors. Cultivated meat to secure our future: Hope for animals, food security, and the environment. NY: Lantern Publishing & Media; 2023.
32. Zhang R, Farouk MM, Realini CE, Thum C. Hybridization in meat-based dual protein foods: Mechanisms, challenges, and consumer insights. Comprehensive Reviews in Food Science and Food Safety. 2025;24(4):e70216. https://doi.org/10.1111/1541-4337.70216
33. Karwowska M, Skwarek P, Solska E, Nowaczyk A, Goławski A, et al. Safety, sensory quality and nutritional value of hybrid meat products made from Turkey meat and red beans preserved with a bioprotective culture. Molecules. 2025;30(3):691. https://doi.org/10.3390/molecules30030691
34. Harnack L, Mork S, Valluri S, Weber C, Schmitz K, et al. Nutrient composition of a selection of plant-based ground beef alternative products available in the United States. Journal of the Academy of Nutrition and Dietetics. 2021;121(12):2401–2408. https://doi.org/10.1016/j.jand.2021.05.002
35. De Marchi M, Costa A, Pozza M, Goi A, Manuelian C. Detailed characterization of plant-based burgers. Scientific Reports. 2021;11:2049. https://doi.org/10.1038/s41598-021-81684-9
36. Tziva M, Negro S, Kalfagianni A, Hekkert MP. Understanding the protein transition: The rise of plant-based meat substitutes. Environmental Innovation and Societal Transitions. 2020;35:217–231. https://doi.org/10.1016/j.eist.2019.09.004
37. Câmara AKFI, Ozaki MM, de Souza Paglarini C, dos Santos M, Pollonio MAR. Hybrid meat products: Using plant, fungi, and insect sources for flexitarian diets-technological, nutritional and sensory insights. In: Can ÖP, Göksel Saraç M, Aslan Türker D, editors. Food analogues: Emerging methods and challenges. Cham: Springer; 2024, pp. 245–289. https://doi.org/10.1007/978-3-031-69872-9_10
38. Boukid F, Baune MC, Terjung N, Francis A, Smetana, S. The ‘meathybrid’concept: Bridging the gap between texture, taste, sustainability and nutrition. International Journal of Food Science and Technology. 2024;59(11):8645–8655. https://doi.org/10.1111/ijfs.17425
39. Alam AN, Kim CJ, Kim SH, Kumari S, Lee SY, et al. Trends in hybrid cultured meat manufacturing technology to improve sensory characteristics. Food Science of Animal Resources. 2024;44(1):39–50. https://doi.org/10.5851/kosfa.2023.e76
40. Szenderák J, Fróna D, Rákos M. Consumer acceptance of plant-based meat substitutes: A narrative review. Foods. 2022;11(9):1274. https://doi.org/10.3390/foods11091274
41. Baune MC, Broucke K, Ebert S, Gibis M, Weiss J, et al. Meat hybrids–an assessment of sensorial aspects, consumer acceptance, and nutritional properties. Frontiers in Nutrition. 2023;10:1101479. https://doi.org/10.3389/fnut.2023.1101479
42. Bonny SP, Gardner GE, Pethick DW, Hocquette JF. Artificial meat and the future of the meat industry. Animal Production Science. 2017;57(11):2216–2223. https://doi.org/10.1071/AN17307
43. Lanz M, Hartmann C, Egan P, Siegrist M. Consumer acceptance of cultured, plant-based, 3D-printed meat and fish alternatives. Future Foods. 2024;9:100297. https://doi.org/10.1016/j.fufo.2024.100297
44. Hadi J, Brightwell G. Safety of alternative proteins: Technological, environmental and regulatory aspects of cultured meat, plant-based meat, insect protein and single-cell protein. Foods. 2021;10(6):1226. https://doi.org/10.3390/foods10061226
45. Bogueva D, McClements DJ. Safety and nutritional risks associated with plant-based meat alternatives. Sustainability. 2023;15(19):14336. https://doi.org/10.3390/su151914336
46. Zandonadi RP, Ramos MC, Elias FTS, Guimarães NS. Global insights into cultured meat: Uncovering production processes, potential hazards, regulatory frameworks, and key challenges – a scoping review. Foods. 2025;14(1):129. https://doi.org/10.3390/foods14010129
47. Bakhsh A, Kim B, Ishamri I, Choi S, Li X, et al. Cell-Based Meat Safety and Regulatory Approaches: A Comprehensive Review. Food Science of Animal Resources. 2025;45(1):145–164. https://doi.org/10.5851/kosfa.2024.e122
48. Young JF, Young NW. Viewpoint: Could cultivated meat’s real route to mainstream markets be as hybrid food – why this makes sense? International Journal of Food Science and Technology. 2024;59(7):4446–4450. https://doi.org/10.1111/ijfs.17190
49. Salgaonkar K, Nolden AA. Exploring consumer preferences and challenges in hybrid meat products: A conjoint analysis of hotdogs. Foods. 2024;13(10):1460. https://doi.org/10.3390/foods13101460
50. Kaplan DL, McClements DJ. Hybrid alternative protein-based foods: Designing a healthier and more sustainable food supply. Frontiers in Science. 2025;3:1599300. https://doi.org/10.3389/fsci.2025.1599300
51. Covaciu FD, Feher I, Cristea G, Dehelean A. Nutritional quality and safety assessment of pork meat cuts from Romania: Fatty acids and elemental profile. Foods. 2024;13(5):804. https://doi.org/10.3390/foods13050804
52. Mercês ZC, Salvadori NM, Evangelista SM, Cochlar TB, Rios AO, et al. Hybrid and plant-based burgers: Trends, challenges, and physicochemical and sensory qualities. Foods. 2024;13(23):3855. https://doi.org/10.3390/foods13233855
53. Boldt LJ, Hobbs JE, Lloyd‐Smith P, Yang Y. Beyond labels: Exploring consumer preferences for plant‐based meat labeling policies. Applied Economic Perspectives and Policy. 2025;48(1):123–136. https://doi.org/10.1002/aepp.70013