Safety, Sensory Quality and Nutritional Value of Hybrid Meat Products Made from Turkey Meat and Red Beans Preserved with a Bioprotective Culture

The current study assessed the quality and safety of hybrid meat products made from turkey meat and red beans with the addition of SAFEPRO^® B-LC-20 protective cultures. The tested materials were hybrid products produced with turkey thigh muscles and red beans in 100:0, 60:40, 50:50 and 40:60 ratios. During a 15-day storage period, research was carried out on the physicochemical and microbiological properties, antioxidant capacity, fatty acid profile and sensory characteristics. The results showed that the count of <i>Enterobacteriaceae</i> in hybrid meat products did not differ significantly depending on the formulation. The addition of red beans in a hybrid meat product formulation significantly increased the antioxidant activity of the products compared to a sample made of 100% meat. The samples with red beans were characterized by significantly lower values of n-6/n-3, UFA/SFA and PUFA/SFA compared to samples produced with turkey thigh muscles and red beans in a ratio of 100:0. In summary, the formulation combining turkey meat and beans in a ratio of 60:40 is recommended as optimal, enabling the creation of a safe hybrid meat product with properties similar to those of a full-meat product.