Reformulation of a Consumable Meat and Plant-Based Product to Improve Its Health Benefits

The aim of the research was to develop an innovative meat and plant-based product in the form of a paste with potential beneficial health properties. The verification of beneficial health properties was carried out based on the results of the nutritional analysis with respect to the meat and plant-based reference products. The quality assessment considered both physical and sensory characteristics. The results showed that the meat and plant-based product had a reduced content of fat, saturated and monounsaturated fatty acids, cholesterol and a lower energy value compared to the reference meat-based product, with a simultaneous increase in the proportion of polyunsaturated fatty acids and dietary fibre. In terms of plant-based products, the meat-plant hybrid prototype distinguished itself with a higher protein content and a more favourable amino acid profile. Sensory evaluation confirmed the high desirability of the aroma, taste, and overall acceptability of the meat-plant product compared to reference products. Reformulation enabled the development of an innovative product with balanced nutritional and sensory characteristics, providing a valuable, health-promoting alternative to traditional meat-based products and classic plant-based pastries.