Sustainable Meat Alternatives: Incorporation of and Powders into Pork-Based Hybrid Hams.

The increasing demand for sustainable meat alternatives has driven research into edible insects as a protein source. This study developed and characterized hybrid hams using pork meat with 10% of , 10% of or 5% of plus 5% of powders. The hybrid hams were analyzed for color, texture, nutritional composition, amino acid profile, antioxidant activity, and consumer acceptance. Results indicated that adding insect powder led to a darker color in hybrid hams. The protein content increased, reaching 49% in the 10% and 46% in the 10% formulations, compared to 35% in the control (without insect powder). Amino acid analysis of the 10% formulation revealed higher concentrations of essential amino acids compared to the control, with threonine increasing by 185%, valine by 24% and histidine by 27%. Also, the inclusion of insect powders enhanced the mineral profile, mainly sodium, potassium, phosphorus, and sulfur. The total polyphenol content nearly doubled in the 10% and mixed formulations. Additionally, sensory evaluation revealed that these formulations were well-accepted. These findings support the potential of edible insects as a sustainable and nutritious protein source for innovative food products.