## 3 Results and Discussion
### Basic Chemical Composition of Baked Meat, Hybrid, and Plant Burgers  
The chemical composition of hybrid burgers depends mainly on the raw materials used. Meat is a rich source of complete proteins, fats (including unsaturated fatty acids), minerals (including zinc, iron, selenium, potassium, magnesium, and sodium), and vita \begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{
\begin{tabular}{c} **Recipe** \\ **Variant** \\ \end{tabular} } & \multicolumn{5}{c}{**Sample Type**} \\ \cline{2-6}  & **M100\_P0** & **M75\_P25** & **M50\_P50** & **M25\_P75** & **M0\_P100** \\ \hline \multicolumn{6}{c}{**Aerobic colony count (ACC) [cfu/g]**} \\ \hline I & 1.5 \(\pm\) 1.0 \(\times\) 10\({}^{5}\) aA & 1.4 \(\pm\) 0.8 \(\times\) 10\({}^{5}\) aA & 1.4 \(\pm\) 0.9 \(\times\) 10\({}^{5}\) aA & 1.3 \(\pm\) 1.1 \(\times\) 10\({}^{5}\) aA & 9.2 \(\pm\) 1.1 \(\times\) 10\({}^{4}\) aA \\ II & 1.3 \(\pm\) 0.9 \(\times\) 10\({}^{5}\) aA & 1.3 \(\pm\) 1.1 \(\times\) 10\({}^{5}\) aA & 1.6 \(\pm\) 1.0 \(\times\) 10\({}^{5}\) aA & 1.6 \(\pm\) 1.1 \(\times\) 10\({}^{5}\) aA \\ \hline \multicolumn{6}{c}{**Lactic acid bacteria (LAB) count [cfu/g]**} \\ \hline I & - & 1.5 \(\pm\) 0.8 \(\times\) 10\({}^{7}\) aA & 1.6 \(\pm\) 1.2 \(\times\) 10\({}^{7}\) aA & 1.1 \(\pm\) 0.9 \(\times\) 10\({}^{7}\) aA & 9.4 \(\pm\) 1.6 \(\times\) 10\({}^{6}\) aA \\ II & - & 1.6 \(\pm\) 0.9 \(\times\) 10\({}^{7}\) aA & 1.6 \(\pm\) 1.2 \(\times\) 10\({}^{7}\) aA & 1.8 \(\pm\) 1.1 \(\times\) 10\({}^{7}\) aA & 2.1 \(\pm\) 1.2 \(\times\) 10\({}^{7}\) aA \\ \hline \multicolumn{6}{c}{For the denomination of hybrid burger samples, see Table 1. Different lowercase letters between means values \(\pm\) standard deviations in the row indicate significant differences (grouping variable: sample type), _p_\(\leq\) 0.05. Different uppercase letters between means values \(\pm\) standard deviations in the column for a given measurement indicate significant differences (grouping variable: recipe variant), _p_\(\leq\) 0.05. \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Results of microbiological analyses of raw meat, hybrid, and plant Burgers. mins (especially B vitamins). Its composition varies depending on the species and method of animal breeding, which causes significant differences in its nutritional and sensory properties. For example, pork contains, on average, about 18% protein and 10% fat, including 5% saturated fatty acids [42]. In turn, the chemical composition of plant raw materials depends, among others, on their species, variety, degree of ripeness, and method of technological processing [43; 44]. The analyzed burgers, regardless of the proportion of meat and plant parts and the recipe variant, were characterized by a similar chemical composition (Table 3). This can be due to the fact that the plant raw materials contain similar amounts of nutrients, especially protein and fat, as pork meat. However, the nutritional value of the tested burgers will also be determined by their qualitative composition, especially the amino acid profile of proteins and the fatty acid composition of lipids. As is known, the origin of these ingredients determines their biological value, bioavailability, and digestibility [45]. Vegetable oils provide more nutritionally beneficial unsaturated fatty acids [46], and animal protein has more essential exogenous amino acids [47]. The only difference between tested burgers was observed in the case of fiber content. As the share of plant parts in burgers increased, the fiber content increased. In plant burgers, regardless of the recipe variant, their content exceeded 6%, which was about four times higher compared to hybrid burgers with the highest meat content (M75_P25_I/II). Therefore, the M50_P50 and M25_P75 hybrid burgers may be labeled with the following nutritional information: \"source of dietary fiber\" [48]. Increasing the supply of fiber in a diet may bring health benefits, including regulating intestinal function (insoluble fiber fraction) or even reducing cholesterol levels (soluble fiber fraction) [49].