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Meat is a primary source of high-quality protein, vitamins (thiamine, riboflavin, niacin, pantothenic acid, B6, and B12), and minerals such as iron, zinc, and phosphorus.
However, today more and more people are interested in so-called hybrid meat products that combine food science and consumer trends. These products add plant-based components rich in protein, such as fruits and vegetables, to create more nutritionally balanced products.
Hybrid meat products are produced by replacing part of the meat component with plant-based ingredients, usually ranging from 20 to 50% or more. They offer a convenient way to reduce meat consumption without changing dietary preferences or compromising taste. This aligns well with a flexitarian approach, where people reduce meat intake without completely giving it up.
Healthy, meat-free dishes with high protein content, such as soy, wheat, mycoprotein, or mushroom protein, are widely recognized. Mushrooms are especially popular because they contain a lot of protein, amino acids, dietary fiber, vitamins, and minerals. They are also rich in bioactive compounds that promote overall health.
One such mushroom is the shiitake mushroom. It grows in the tropical forests of Asia and has high nutritional value. Shiitake mushrooms are edible and have a unique taste reminiscent of meat. Compared to vegetables, they contain more essential amino acids such as lysine, leucine, arginine, threonine, and valine. Additionally, they are high in protein, fiber, and minerals but low in fat.
Shiitake mushrooms are also well-known for their therapeutic properties due to the bioactive components present in their fruiting bodies. These compounds have a positive impact on the immune system and possess antioxidant and anti-inflammatory properties. Mushrooms are widely used in various industries, including cosmetics, pharmaceuticals, and the food industry.
Another innovative product is the Ligor hybrid chicken developed in Thailand. This new hybrid combines the taste and nutritional value of local chickens with rapid growth. Ligor chicken is combined with plant-based ingredients to create a healthier meat product.
Researchers from Thailand and Turkey studied the effects of adding shiitake mushroom powder to hybrid gels made from chicken and mushrooms. The study showed that adding 25% of the powder was optimal in terms of texture, microstructure, moisture retention, and gel color. Thus, hybrid gels using shiitake mushrooms represent a healthy and functional meat-like product.
The study is described in an article by a group of authors published in the journal Foods 2025.
