Table 1. Treatment and formulation of hybrid patties

Ingredients	Formulations (%)
	BMP (control)	MFP	IHCMP	PBMP	IHCMPCR
Hanwoo meat	98.5	-	-	-	-
MFP	-	98.5	66	-	51
Dry aged beef crust	-	-	-	-	15
TVP	-	-	15	45	15
SPI	-	-	5	12	5
PPI	-	-	5	12	5
GCP	-	-	5	27	5
Methyl cellulose	-	-	1.5	1.5	1.5
Red beet	-	-	1	1	1
NaCl	1.2	1.2	1.2	1.2	1.2
Black pepper powder	0.3	0.3	0.3	0.3	0.3
Total	100	100	100	100	100

BMP, beef meat patty; MFP, myofibrillar protein patty; IHCMP, imitated hybrid cultured meat patty; PBMP, plant based meat patty, IHCMPCR, IHCMP+dry aged beef crust; TVP, textured vegeTable protein; SPI, soy protein isolate; PPI, pea protein isolate; GCP, ground chickpea.