Page 61 - FoodFocusThailand No.230 May 2025

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Descriptive Sensory Evaluation

of Hybrid Meat Products

Hybrid meat refers to processed meat products in which animal-derived protein or fat is partially substituted
with alternative plant-based protein sources, such as soy, pumpkin seed, or pea protein. Generally, plant-
based alternative proteins are incorporated at approximately 20-50% of the total formulation. These products
are designed to fulfill the needs of consumers who wish to reduce their meat consumption while still enjoying
the taste and texture of traditional meat products. In addition, hybrid meats promote a healthier and more
sustainable dietary approach in the long term.

Sensory analysis is a valuable tool for adjusting
product formulations and shaping future marketing
strategies. The development of hybrid meat products
internationally is often carried out alongside studies on
consumer behavior and attitudes. A range of research
methods, including online surveys with target consumers
and focus group discussions, are commonly used. For
example, a study of hybrid meat product acceptance
containing mushrooms in the United States, involving
602 participants, used an online questionnaire to assess
acceptance levels across various aspects and rank the
key factors influencing consumer acceptance of the
combination of both ingredients. The findings indicated
that health concerns were the primary motivation for
consumers selecting hybrid meat products, a factor
closely linked to the types of ingredients used. Several
notable hybrid meat products include meatballs
enhanced with 2-5% pumpkin flesh, frankfurter
sausages replaced with 5–20% cowpea flour, and beef
sausages formulated with a 20% substitution of pea
protein isolate. This ingredient fortification did not
adversely affect the sensory characteristics of the final
products (Table 1).

Systematic product development via
descriptive sensory analysis
Sensory evaluation can be categorized into three main
types: discrimination testing, descriptive testing, and
affective testing. Descriptive sensory analysis is
commonly utilized for the reformulation and optimization
of hybrid meat since, as it enables a detailed
characterization of sensory attributes and helps define
a product profile. In the case of hybrid meat products,

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