Hybrydowe produkty mięsne – szanse i wyzwania dla przemysłu mięsnego

• Autorzy: Karwowska Małgorzata

Identyfikatory

DOI

10.15199/65.2025.1.5

Warianty tytułu

EN

Hybrid meat products – opportunities and challenges for meat processing

• Języki publikacji: PL

Abstrakty

PL

W ostatnich latach, ze względu na obawy dotyczące wpływu produkcji i spożycia mięsa na środowisko i zdrowie, wzrosło zainteresowanie dietą fleksitariańską, która obejmuje ograniczenie spożycia mięsa i produktów pochodzenia zwierzęcego. Hybrydowe rozwiązania w kategorii produktów mięsnych, które łączą białko roślinne z białkiem zwierzęcym stanowią alternatywną, innowacyjną ofertę żywieniową dla flexitarian. Fleksitarianizm to sposób odżywiania, w którym w różnym stopniu ogranicza się spożycie mięsa i produktów pochodzenia zwierzęcego, jednak całkowicie z nich nie rezygnując. Prowadzone badania nad opracowaniem innowacyjnych produktów hybrydowych obejmują zastosowanie surowców roślinnych bogatych w białko oraz składniki bioaktywne, m.in. białko roślin strączkowych. Włączenie surowców roślinnych bogatych w składniki bioaktywne do receptury produktów mięsnych może zwiększyć ich wartość żywieniową. Potrzebne są badania multidyscyplinarne, które całościowo uwzględnią wszystkie elementy produkcji hybrydowych produktów mięsnych, od formułowania receptur i ocenę cech fizykochemicznych, po wpływ na środowisko i jakość sensoryczną.

EN

In recent years, due to concerns about the impact of meat production and consumption on the environment and health, there has been an increased interest in the flexitarian diet, which involves reducing the consumption of meat and animal products. Hybrid solutions in the category of meat products that combine plant protein with animal protein are an alternative, innovative nutritional offer for flexitarians. Flexitarianism is a way of eating in which the consumption of meat and animal products is reduced, but not completely abandoned. Research on the development of innovative hybrid products includes the use of plant raw materials rich in protein and bioactive ingredients, including legume protein. Incorporating plant raw materials rich in bioactive ingredients into the formulation of meat products can increase their nutritional value. Multidisciplinary research is needed that will comprehensively consider all elements of the production of hybrid meat products, from formulating recipes and assessing physicochemical properties, to the impact on the environment and sensory quality.

Słowa kluczowe

PL

hybrydowe produkty mięsne; białka roślinne; wartość odżywcza

EN

hybrid meat products; plant proteins; nutritional value

• Wydawca: Wydawnictwo SIGMA-NOT
• Czasopismo: Przemysł Spożywczy
• Rocznik: 2025
• Tom: T. 79, nr 1
• Strony: 44--47
• Opis fizyczny: Bibliogr. 29 poz.

Twórcy

autor

Karwowska Małgorzata

• Katedra Technologii Żywności Pochodzenia Zwierzęcego, Zakład Technologii Mięsa i Zarządzania Jakością, Wydział Nauk o Żywności i Biotechnologii, Uniwersytet Przyrodniczy w Lublinie

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