Growing consumer demand for healthier meat products with clean-label ingredients has increased interest in plant-based fortification strategies. The present study evaluated the effects of a multicomponent cereal supplement comprising rice (35%), buckwheat (20%), oats (20%), and corn (25%) on the physicochemical, functional, oxidative, hydrolytic, and sensory properties of meat patties. Four formulations were prepared with 0% (control), 5%, 10%, and 15% supplement inclusion. At higher inclusion levels of the cereal supplement, the patties showed reduced moisture, protein, and fat contents, while ash and carbohydrate levels increased. Conversely, ash content increased from 1.38% to 2.82%, and carbohydrates rose to 8.99%. pH remained stable (5.92–6.04), whereas aw decreased significantly at 10% (0.921) and 15% (0.889) inclusion (p < 0.05). Functional tests showed dose-dependent improvements in water-binding capacity, which increased from 65.98% in the control to 71.58% at 10% supplement, and in fat retention, which rose from 38.3% to 54.14% under the same conditions, with optimal performance observed at 10% inclusion. TBARS values in 10% and 15% formulations were 13–20% lower than control throughout storage (p < 0.05). The increase in acid number was significantly slower in supplemented patties, indicating that the cereal blend effectively inhibited lipid hydrolysis during storage. Sensory evaluation revealed maximal acceptability at 10% inclusion, with declines at 15% due to grainy texture and flavor dilution. These findings establish 10% multicomponent cereal supplementation as a promising strategy to enhance yield, shelf-life stability, and consumer appeal of meat patties without compromising processing parameters.

This study evaluated the potential of chicken by-products (hearts, gizzards, and skin) as functional raw materials for protein–fat emulsions to partially replace animal fat in pâtés. Five variants of pâté (PV1–PV5) were prepared, including a control without emulsion and four samples with increasing emulsion levels. Emulsions were formulated from chicken by-product mixtures and vegetable oil with potato starch, sodium bicarbonate, and salt to improve solubility and viscosity. The chemical composition of by-product mixtures varied with organ ratio: heart-rich mixtures supplied higher protein, supporting emulsion stability, whereas skin-rich mixtures contributed more fat for texture. Emulsion composition ranged from 6.6–8.1% protein, 19.1–28.4% fat, and 56.7–66.9% moisture. Functional properties depended on formulation balance: water-holding (58–67%), fat retention (70–83%), emulsifying capacity (50–62%), and stability (47–55%). Variant 5 achieved the most favorable combination of composition, stability, and viscosity. In pâtés, emulsion addition reduced protein and fat but increased ash and carbohydrate contents (p < 0.05), improving hydration and stability. Fat retention rose up to 83% and emulsion stability up to 62%. Drip loss declined markedly from 9.2% in the control to 3.6% in Variant 5, while yield stress decreased by 25%, producing softer, more spreadable products. Sensory evaluation favored emulsion-containing samples, with PV-5 scoring highest in texture and appearance. TBARS values rose with the amount of emulsion due to higher PUFA, but acid numbers increased more slowly, indicating reduced hydrolytic rancidity. Overall, pâté with 25% of emulsion offered the best balance of technological performance, sensory quality, and lipid stability, highlighting chicken by-products as sustainable emulsifiers in pâté production.

Food safety stands at the forefront of social policies across nations. Secondary meat raw materials present a potential source for meat production. Our research objective was to analyze the nutritional value and functional-technological properties of horsemeat and protein additives of animal origin, particularly secondary meat raw materials such as chicken combs. We also sought to empirically determine their optimal quantities for developing chopped semi-finished horsemeat products, which are protein-enriched and have high consumer appeal. We aimed to establish efficient methods for utilizing collagen-rich materials like chicken combs. Additionally, we assessed the feasibility of using slaughter by-products and the potential of minced meat and pastry products as valuable raw material sources. Based on our findings, we deduce that chicken combs, a lower-value secondary raw material, possess notable physical, chemical, and safety properties. These traits underline its high biological worth and environmental benignity, qualifying it as a viable ingredient for protein enrichment and as an additive in minced meat and paste product manufacturing.

Chicken skin and related poultry by-products are rich in collagen and lipids but remain underutilized, creating opportunities for their conversion into value-added functional ingredients. This study developed chicken-skin-based protein–fat emulsions and evaluated the effect of changing the fat-to-hydrolysate ratio on their physicochemical, techno-functional, compositional, rheological, oxidative, and microbiological properties. Four formulations containing 13.5–15.0% chicken fat and 6.8–5.3% chicken skin protein hydrolysate were prepared, while chicken skin and water were maintained at 36.4 and 43.3%, respectively. Three independent production batches were prepared for each formulation. The emulsions showed similar pH (4.82–4.99) and water activity (0.979–0.996) (p > 0.05). Water-holding capacity decreased from 78.74% to 73.60%, whereas fat-holding capacity increased from 41.00% to 62.40% (p < 0.05). Variant 3 showed the highest emulsion stability (22%) and an emulsifying capacity of 56%, while Variant 4 had the highest apparent viscosity (577 mPa·s) but the lowest yield stress (2.011 Pa). The emulsions exhibited a collagen-rich amino acid profile, and oleic, palmitic, and linoleic acids predominated in the lipid fraction. During refrigerated storage, TBARS increased from 0.34–0.37 to 2.19–2.51 mg MDA/kg, while total viable counts reached 3.83–4.03 log CFU/g by day 14. Among the tested formulations, Variant 3 showed a favorable combination of stability and emulsifying and rheological properties. These results identify chicken-skin-based protein–fat emulsions as candidate functional ingredients for further evaluation in food formulations.