Hybrid Meat Analogues – A Middle Ground between Plant-based & Traditional Meat

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Hybrid Meat Analogues A Middle Ground between
Plant-based Traditional Meat In the context of
semi-vegetarian choices, hybrid meat analogues
are emerging as an alternative to traditional
meat products. These are produced using blends of
plant and animal ingredients in varying
proportions to provide a meaty taste and texture,
with the added nutritional benefits from plants.
Compared to plant-based alternatives, hybrid
analogues such as burgers, sausages, meatballs,
and mince have the potential to reduce GHG
emissions by 32 if 50 of meat is replaced by
plant proteins. The development of hybrid meat
analogues begets opportunities and challenges
due to the alterations in technical sensory
properties (texture, appearance, taste, etc.) of
the meat matrices caused by plant
portion. Technical challenges Major technical
challenge faced while blending plant-based
proteins with meat proteins is the formation of
elastic gels through the enclosure of water and
fat particles in the protein network upon
heating due to the high emulsifying capacity of
myofibrillar meat proteins. Therefore, a
compatible matrix of plant and meat proteins can
be built by adding suitable binders and
optimising pH. Further, the ingredients used the
ratio of both meat and plant protein and
choosing the optimum process, such as
temperature, ionic strength, and amount time
point of salt added during the process play a
significant role in optimising the resulting
hybrid meat analogues. Sensory
challenges Although few studies have concluded
that hybrid analogues taste good or even better
than traditional meat products, their wide-scale
acceptability remains a challenge. Further
extensive research is required to design hybrids
that deliver desirable flavour and texture.
Contrary to popular belief, environmental
concerns are not the top priority for most
consumers. Instead, they prefer switching to
hybrid meat analogues due to the health benefits.
Among all the hybrid analogues available,
burgers outperform due to their right technical
and favourable consumer choices. Therefore,
efforts should be prioritised to optimise the
model for creating hybrid burger formulations,
as these would fall under the most acceptable
consumable product. For more information, please
visit _at_ https//www.iebrain.com/hybrid-meat-analog
ues/
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