DOI: 10.11118/978-80-7701-100-6-0021

POSTOJE SPOTŘEBITELŮ K NAHRAZOVÁNÍ MASA V HYBRIDNÍCH MASNÝCH VÝROBCÍCH

CONSUMER ATTITUDES TOWARD MEAT SUBSTITUTION IN HYBRID MEAT PRODUCTS

Filip Beňo¹, Stanislav Vojtíšek¹, Filip Hruška¹, Rudolf Ševčík¹

¹ Ústav konzervace potravin, Fakulta potravinářské a biochemické technologie, VŠCHT Praha, Technická 5, 166 28 Praha, Česká republika

The increasing production and consumption of meat represent significant environmental and health challenges, which has stimulated the development of hybrid meat products (HMPs), in which a portion of meat is replaced with alternative, particularly plant-based, ingredients. The aim of this study was to evaluate consumer attitudes toward meat replacement in HMPs and subsequently verify the technological effects of selected substitutes. A total of 743 respondents participated in the questionnaire survey (57.4% men, 42.6% women); 69.4% had already heard of HMPs and 50% had encountered them. Hybrid products were perceived positively by 38% of respondents and neutrally by 50%, while more than 40% would purchase them due to health and environmental benefits. Approximately three-quarters of respondents had no concerns about their consumption. The highest acceptance as meat substitutes was recorded for lentils (80.3%), peas (77%), and chickpeas (75.6%). Based on these findings, model hybrid pork salami with 5% and 10% legume substitution were developed. The addition increased nutritional value and, at 5% inclusion, maintained sensory quality. However, differences in oxidative stability were observed: lentils improved lipid and protein stability, whereas pea isolate increased oxidation and potentially shortened shelf life. The results confirm the potential of HMPs as a more sustainable alternative without major quality compromise.

Keywords: hybrid meat products, consumer attitudes, legumes, shelf life and safety

pages: 21-27, online: 2026