Hybrid meat: A comprehensive review of composition, processing, and consumer acceptance

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.