Hybrid Meat–Plant Products: A Systematic Review of Formulation Strategies and Their Effect on Product Quality and Consumer Acceptance

Hybrid meat–plant products are an emerging product category designed to reduce meat content while retaining key technological and sensory characteristics of conventional meat products. This systematic review evaluated formulation strategies and their relationships with physicochemical properties, nutritional value, storage stability, sensory quality, and consumer acceptance of the products. Web of Science and PubMed were searched according to PRISMA 2020 for publications from 2016 to 15 January 2026. Sixty-two publications were retained within the review scope: 52 primary studies (40 product-focused and 12 consumer/market studies) formed the evidence base for qualitative synthesis, while 10 review, viewpoint, or methodological papers provided contextual support. Research focused mainly on burgers and patties, with fewer studies addressing fermented, emulsified, and technologically complex products. Outcomes depended on plant ingredient type and form, inclusion level, meat matrix, hydration, processing, and storage conditions, with both favorable and unfavorable effects reported across quality domains. The review proposes a conceptual, literature-derived design framework comprising substitution-driven, matrix-engineered, lipid-rebalanced, functionally fortified and upcycled, and process-stabilized hybrids. The framework is intended as an interpretative tool and requires prospective validation.