# Safety, Sensory Quality and Nutritional Value of Hybrid Meat Products Made from Turkey Meat and Red Beans Preserved with a Bioprotective Culture

## TL;DR

This study shows that adding red beans to turkey meat products improves safety, nutrition, and antioxidant properties while maintaining quality.

## Contribution

The study introduces a 60:40 turkey meat and red bean hybrid formulation as an optimal, safe, and nutritious alternative to full-meat products.

## Key findings

- Red bean addition significantly increased antioxidant activity in hybrid meat products.
- Hybrid products with red beans had lower n-6/n-3, UFA/SFA, and PUFA/SFA ratios compared to 100% turkey meat.
- A 60:40 turkey meat to red bean ratio is recommended for optimal safety and quality.

## Abstract

The current study assessed the quality and safety of hybrid meat products made from turkey meat and red beans with the addition of SAFEPRO® B-LC-20 protective cultures. The tested materials were hybrid products produced with turkey thigh muscles and red beans in 100:0, 60:40, 50:50 and 40:60 ratios. During a 15-day storage period, research was carried out on the physicochemical and microbiological properties, antioxidant capacity, fatty acid profile and sensory characteristics. The results showed that the count of Enterobacteriaceae in hybrid meat products did not differ significantly depending on the formulation. The addition of red beans in a hybrid meat product formulation significantly increased the antioxidant activity of the products compared to a sample made of 100% meat. The samples with red beans were characterized by significantly lower values of n-6/n-3, UFA/SFA and PUFA/SFA compared to samples produced with turkey thigh muscles and red beans in a ratio of 100:0. In summary, the formulation combining turkey meat and beans in a ratio of 60:40 is recommended as optimal, enabling the creation of a safe hybrid meat product with properties similar to those of a full-meat product.