I am Abdul Samad, a PhD researcher in Meat Science at Gyeongsang National University, South Korea, where I also completed my MS under the supervision of Prof. Seon-Tea Joo. My research focuses on alternative protein sources, especially the development of hybrid meat products using plant proteins and enzymes like microbial transglutaminase to improve texture, quality, and sustainability. I have published several scientific articles on meat analogs, food preservation, and cultivated meat. I’m passionate about advancing clean-label, functional, and eco-friendly protein solutions to address global food challenges.