New Strategies for Innovative and Enhanced Meat and Meat Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".

Deadline for manuscript submissions: closed (30 April 2021) | Viewed by 70038

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Special Issue Editors

Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Madrid, Spain
Interests: meat Science; meat quality; sensory science; applied chemometrics; reformulated meat products
Special Issues, Collections and Topics in MDPI journals
Institute of Food Science, Technology and Nutrition (ICTAN) of Spanish National Research Council (CSIC), Madrid, Spain
Interests: meat products; functional foods; reformulation processes; oil-structuring systems; bioactive compounds
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colelagues,

Meat and meat products are an important part of the human diet. Even though non-essential, they provide high amounts of protein, vitamins, and minerals in a concentrated form. However, the consumption of meat and meat products has been associated with an increased risk of health-related problems. Once the harmful components of meat and meat products are elucidated, novel technologies can help in identifying, removing, replacing, and/or minimising their deleterious effects. In addition, meat products can be and are being utilised as carriers of added bioactive compounds due to their processing versatility and high worldwide consumption.

In this Special Issue, we encourage the submission of manuscripts about new strategies for innovative and enhanced meat and meat products that could improve their performance. The strategies can cover a wide range of innovative solutions: alternatives to additives (clean label options, novel technologies, etc.); functional products (bioactive compounds, replacers, diet-induced enhancements, etc.); target-specific products (elderly, children, pregnant women, athletes, etc.); healthier, tastier, and safer products (through novel processing, innovative designs, state-of-the-art sensory analysis, etc.), among others. We also encourage authors to submit manuscripts dealing with the nutritional and public health aspects of meat and meat product consumption. Contributions about the identification and characterisation of harmful components in meat will be also considered.

Dr. Gonzalo Delgado-Pando
Dr. Tatiana Pintado
Guest Editors

Manuscript Submission Information

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Meat products
  • Functional foods
  • Healthier meat products
  • Clean label
  • Novel technologies
  • Public health
  • Nutrition
  • Meat science
  • Bioactive compounds
  • Meat quality
  • Sensory science
  • Meat processing

Published Papers (13 papers)

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Editorial

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3 pages, 178 KiB  
Editorial
New Strategies for Innovative and Enhanced Meat and Meat Products
by Gonzalo Delgado-Pando and Tatiana Pintado
Foods 2022, 11(5), 772; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11050772 - 07 Mar 2022
Cited by 2 | Viewed by 1901
Abstract
New strategies in the field of meat and meat product development are certainly needed in order to overcome not only the health-related problems these products might contribute to, but also from the perspectives of sustainability and the economy [...] Full article
(This article belongs to the Special Issue New Strategies for Innovative and Enhanced Meat and Meat Products)

Research

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16 pages, 1340 KiB  
Article
The Role of Coffee Silver Skin against Oxidative Phenomena in Newly Formulated Chicken Meat Burgers after Cooking
by Maria Martuscelli, Luigi Esposito and Dino Mastrocola
Foods 2021, 10(8), 1833; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10081833 - 08 Aug 2021
Cited by 14 | Viewed by 2888
Abstract
Coffee Silver Skin (CSS) is the unique by-product discarded after the roasting of coffee beans. This research aimed to evaluate the effect of two levels of CSS (1.5% and 3%) added as a natural ingredient in new formulations of chicken meat burgers. This [...] Read more.
Coffee Silver Skin (CSS) is the unique by-product discarded after the roasting of coffee beans. This research aimed to evaluate the effect of two levels of CSS (1.5% and 3%) added as a natural ingredient in new formulations of chicken meat burgers. This is one of the first studies proposing a “formulation approach” to control the emergence of off flavours after meat cooking. Physical, chemical, and sensory analyses were carried out, within the CSS content and the evolution of volatile organic compounds in different samples. Newly formulated chicken burgers could limit food waste, while also becoming a source of fibres, minerals, and bioactive molecules. CSS limited weight losses (after cooking process) to 10.50% (1.5% addition) and 11.05% (3% addition), significantly lower (p < 0.01) than the control (23.85%). In cooked burgers, the occurrence of hexanal was reduced from 55.1% (CTRL T0) to 11.7% (CSS T0 1.5%) to 0 (CSS T0 3%). As for the limitation of off-flavours, CSS also showed good activity, contrasting with the emergence of octanal, alcohols and other markers of lipid oxidation. From the sensory test carried out, the volatile profile of CSS does not seem to impair the flavour of burgers, though at higher percentages hydrocarbons and pyrazines are traceable. The thiobarbituric acid reactive substances (TBARS assay confirmed the protective effect of CSS against oxidation. Full article
(This article belongs to the Special Issue New Strategies for Innovative and Enhanced Meat and Meat Products)
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17 pages, 1179 KiB  
Article
Phosphate Elimination in Emulsified Meat Products: Impact of Protein-Based Ingredients on Quality Characteristics
by Olivier Goemaere, Seline Glorieux, Marlies Govaert, Liselot Steen and Ilse Fraeye
Foods 2021, 10(4), 882; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10040882 - 17 Apr 2021
Cited by 15 | Viewed by 4356
Abstract
The addition of phosphates to meat products improves the emulsifying and gelling properties of meat proteins, in turn enhancing overall product quality. The current market trend towards additive-free products and the health issues related to phosphate challenge the industry to develop phosphate-free meat [...] Read more.
The addition of phosphates to meat products improves the emulsifying and gelling properties of meat proteins, in turn enhancing overall product quality. The current market trend towards additive-free products and the health issues related to phosphate challenge the industry to develop phosphate-free meat products. The aim of this study was to evaluate the potential of seven protein-based ingredients (pea, blood plasma, gelatin, soy, whey, egg, and potato) to remediate quality losses of emulsified meat products (cooked sausages) upon phosphate elimination. First, the intrinsic gelling and emulsifying characteristics of the proteins were assessed. Next, the proteins were added to phosphate-free sausages, of which quality characteristics during production (viscoelastic behavior and emulsion stability) and of the final products (texture, cooking loss, and pH) were screened. Blood plasma and soy were superior in phosphate-free cooked sausages, as no significant differences in hardness, cooking yield, or stability were found compared to phosphate-containing sausages. Egg and pea also improved the previously mentioned quality characteristics of phosphate-free sausages, although to a lesser extent. These insights could not entirely be explained based on the intrinsic gelling and emulsifying capacity of the respective proteins. This indicated the importance of a well-defined standardized meat matrix to determine the potential of alternative proteins in meat products. Full article
(This article belongs to the Special Issue New Strategies for Innovative and Enhanced Meat and Meat Products)
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15 pages, 2387 KiB  
Article
A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration
by Allah Bakhsh, Se-Jin Lee, Eun-Yeong Lee, Nahar Sabikun, Young-Hwa Hwang and Seon-Tea Joo
Foods 2021, 10(3), 560; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10030560 - 08 Mar 2021
Cited by 74 | Viewed by 10889
Abstract
This study assessed the effects of Methylcellulose (MC) at different concentrations on plant-based meat analog (PBMA) patties, comprised of commercial texture vegetable protein (C-TVP) and textured isolate soy protein (T-ISP) as key ingredients, and compared to beef patty control. A significantly higher difference [...] Read more.
This study assessed the effects of Methylcellulose (MC) at different concentrations on plant-based meat analog (PBMA) patties, comprised of commercial texture vegetable protein (C-TVP) and textured isolate soy protein (T-ISP) as key ingredients, and compared to beef patty control. A significantly higher difference was observed in moisture content in control with increasing MC concentration than the C-TVP and T-ISP patties. However, protein varied significantly among three different protein sources, with control had higher protein content than PBMA patties. Crude fiber content recorded higher values in C-TVP as compared to control. Significantly lower pH values were recorded in control than C-TVP and T-ISP respectively. Regardless, with the addition of MC or ingredient PBMA and control patties tend to reduce lightness (L*) and redness (a*) value after cooking. Although control sample before cooking exhibits lighter and redder than PBMA patties (C-TVP and T-ISP). Likewise, water holding capacity (WHC) decreases as the concentration of MC increases (1.5–4%) in control and PBMA patties. Warner-Bratzler shear force (WBSF) and texture profile analysis (TPA), including hardness, chewiness, and gumminess of control, were significantly higher than C-TVP and T-ISP. Consequently, panelists’ in the sensory analysis presented that C-TVP patties containing 3% of MC had better sensory properties than T-ISP. Hence, PBMA patties with C-TVP and incorporation of 3% MC are considered ideal for manufacturing of meat analog as related to control (beef). Full article
(This article belongs to the Special Issue New Strategies for Innovative and Enhanced Meat and Meat Products)
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11 pages, 259 KiB  
Article
Replacement of Sodium Tripolyphosphate with Iota Carrageenan in the Formulation of Restructured Ostrich Ham
by Sumari Schutte, Jeannine Marais, Magdalena Muller and Louwrens C. Hoffman
Foods 2021, 10(3), 535; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10030535 - 05 Mar 2021
Cited by 5 | Viewed by 2636
Abstract
The influence of iota carrageenan (iota-CGN) as a partial replacement of sodium tripolyphosphate (STPP) was investigated on the physical (pH, yield, instrumental color, texture profile analysis), chemical (moisture, protein, total fat, ash, phosphate) and sensory (descriptive analysis, acceptance testing) quality of restructured ostrich [...] Read more.
The influence of iota carrageenan (iota-CGN) as a partial replacement of sodium tripolyphosphate (STPP) was investigated on the physical (pH, yield, instrumental color, texture profile analysis), chemical (moisture, protein, total fat, ash, phosphate) and sensory (descriptive analysis, acceptance testing) quality of restructured ostrich ham (95% lean meat plus fat). Treatments consisted of five decreasing levels of STPP (0.70%, 0.53%, 0.35%, 0.18% and 0%) that were simultaneously substituted with five increasing levels of iota-CGN (0%, 0.1%, 0.2%, 0.3% and 0.4%). Cooked yield, hardness, cohesiveness, and gumminess of restructured ostrich ham increased (p ≤ 0.05) with decreasing levels of STPP (and increased levels of iota-CGN). No significant trend in instrumental color measurements or springiness were observed between treatments. Ostrich ham with 0.35% STPP and lower had increased ostrich meat aroma and flavor, while spicy aroma and flavor, mealiness and consumer acceptance decreased. Iota carrageenan can be substituted for STPP (up to 0.35% STPP and 0.2% iota-CGN) to produce reduced STPP ham. Full article
(This article belongs to the Special Issue New Strategies for Innovative and Enhanced Meat and Meat Products)
19 pages, 3490 KiB  
Article
Authentication of Meat and Meat Products Using Triacylglycerols Profiling and by DNA Analysis
by Vojtech Hrbek, Kamila Zdenkova, Diliara Jilkova, Eliska Cermakova, Monika Jiru, Katerina Demnerova, Jana Pulkrabova and Jana Hajslova
Foods 2020, 9(9), 1269; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9091269 - 10 Sep 2020
Cited by 9 | Viewed by 3119
Abstract
Two alternative, complementary analytical strategies were successfully used to identify the most common meat species—beef, pork and chicken—in meat products. The first innovative high-throughput approach was based on triacylglycerols fingerprinting by direct analysis in real time coupled with high-resolution mass spectrometry (DART–HRMS). The [...] Read more.
Two alternative, complementary analytical strategies were successfully used to identify the most common meat species—beef, pork and chicken—in meat products. The first innovative high-throughput approach was based on triacylglycerols fingerprinting by direct analysis in real time coupled with high-resolution mass spectrometry (DART–HRMS). The second was the classic commonly used DNA analysis based on the use of nuclear or mitochondrial DNA in multiplex polymerase chain reaction (mPCR). The DART–HRMS method represents a rapid, high throughput screening method and was shown to have a good potential for the authentication of meat products. Nevertheless, it should be noted that due to a limited number of samples in this pilot study, we present here a proof of concept. More samples must be analyzed by DART–HRMS to build a robust classification model applicable for reliable authentication. To verify the DART–HRMS results, all samples were analyzed by PCRs. Good compliance in samples classification was documented. In routine practice under these conditions, screening based on DART–HRMS could be used for identification of suspect samples, which could be then examined and validated by accurate PCRs. In this way, saving of both labor and cost could be achieved. In the final phase, commercially available meat products from the Czech market were tested using this new strategy. Canned meats—typical Czech sausages and luncheon meats, all with declared content of beef, pork and chicken meat—were used. Compliance with the label declaration was confirmed and no adulteration was found. Full article
(This article belongs to the Special Issue New Strategies for Innovative and Enhanced Meat and Meat Products)
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19 pages, 589 KiB  
Article
Impact of Nutritional Information on Consumers’ Willingness to Pay for Meat Products in Traditional Wet Markets of Taiwan
by Shang-Ho Yang, Ardiansyah Azhary Suhandoko and Dennis Chen
Foods 2020, 9(8), 1086; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9081086 - 09 Aug 2020
Cited by 6 | Viewed by 4759
Abstract
The application of nutritional labels provides information regarding the health and nutritional value of products and allows consumers to engage in healthier dietary habits. However, not all types of retail markets provide full nutrition information for meat products. Since there is no nutritional [...] Read more.
The application of nutritional labels provides information regarding the health and nutritional value of products and allows consumers to engage in healthier dietary habits. However, not all types of retail markets provide full nutrition information for meat products. Since there is no nutritional information for fresh meat products in traditional wet markets, this study aimed to investigate consumer purchasing intention and willingness to pay (WTP) for this nutritional information in Taiwanese traditional wet markets. A total of 1420 valid respondents were examined using the random utility theory to explain consumer purchasing intention and WTP for nutritional information. Results showed that most (over 60%) consumers in traditional wet markets have positive purchasing intent for meat products with the nutrition information provided. Furthermore, the nutrition information in traditional wet markets significantly boosts consumers’ purchasing intention and WTP when consumers have a personal health awareness on meat, have proficient experience in buying meat, and continuously receive information from health-related media. Specifically, consumers’ shopping background and their level of health consciousness would be the key factors that would alter their WTP, if provided nutritional claims. Full article
(This article belongs to the Special Issue New Strategies for Innovative and Enhanced Meat and Meat Products)
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17 pages, 905 KiB  
Article
New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages
by Vladimir Tomović, Branislav Šojić, Jovo Savanović, Sunčica Kocić-Tanackov, Branimir Pavlić, Marija Jokanović, Vesna Đorđević, Nenad Parunović, Aleksandra Martinović and Dragan Vujadinović
Foods 2020, 9(8), 1066; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9081066 - 06 Aug 2020
Cited by 34 | Viewed by 5757
Abstract
The effect of Juniperus communis L. essential oil (JEO) addition at concentrations of 0.01, 0.05 and 0.10 µL/g on pH, instrumental parameters of color, lipid oxidation (2-Thiobarbituric acid reactive substances (TBARS)), microbial growth, texture and sensory attributes of dry fermented sausages produced with [...] Read more.
The effect of Juniperus communis L. essential oil (JEO) addition at concentrations of 0.01, 0.05 and 0.10 µL/g on pH, instrumental parameters of color, lipid oxidation (2-Thiobarbituric acid reactive substances (TBARS)), microbial growth, texture and sensory attributes of dry fermented sausages produced with different levels of fat (15 and 25%) and sodium nitrite (0, 75 and 150 mg/kg) was assessed. Reduced level of sodium nitrite (75 mg/kg) in combination with all three concentrations of JEO (0.01–0.10 µL/g) resulted in satisfying physico-chemical (color and texture) properties and improved oxidative stability (TBARS < 0.3 mg MDA/kg) of dry fermented sausages produced with 25% of fat. However, sausages produced with 0.10 µL/g of JEO had untypical flavor. No foodborne pathogens (Escherichia coli, Listeria monocytogenes, Salmonella spp. and sulfite-reducing clostridia) were detected in any sample throughout the storage period (225 days). The results of this study revealed significant antioxidative activity of JEO and consequently its high potential as effective partial replacement for sodium nitrite in dry fermented sausages. Full article
(This article belongs to the Special Issue New Strategies for Innovative and Enhanced Meat and Meat Products)
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14 pages, 443 KiB  
Article
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content
by Carmine Summo, Davide De Angelis, Graziana Difonzo, Francesco Caponio and Antonella Pasqualone
Foods 2020, 9(8), 1057; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9081057 - 04 Aug 2020
Cited by 29 | Viewed by 4267
Abstract
Low-fat beef burgers with high beta-glucan content was obtained using a gel made from an oat-hull-based ingredient as fat replacer. Two levels of fat substitution were considered: 50% (T1) and 100% (T2). The nutritional composition, cooking yield, textural properties, color characteristics and consumer [...] Read more.
Low-fat beef burgers with high beta-glucan content was obtained using a gel made from an oat-hull-based ingredient as fat replacer. Two levels of fat substitution were considered: 50% (T1) and 100% (T2). The nutritional composition, cooking yield, textural properties, color characteristics and consumer preference were evaluated, in comparison with a burger without fat replacer (CTRL). After cooking, T2 burger showed a significant increase in the cooking yield and a very low lipid content (3.48 g 100 g−1) as well as a level of beta-glucans per single portion (2.96 g 100 g−1) near the recommended daily intake. In T1 burger, the decrease of lipid content was mitigated during the cooking process, because the beta-glucans added had a fat-retaining effect. Compared to CTRL, replacing fat led to a softer texture of cooked burgers evaluated by Texture Profile Analysis. The differences in color, significant in raw burgers, were smoothed with cooking. The consumer evaluation, carried out according to the duo-trio test, highlighted significant differences between CTRL and T2 burgers in terms of odor, taste, color and texture. The consumers expressed a higher preference for the T2 burger, probably due to its softer texture and greater juiciness. Full article
(This article belongs to the Special Issue New Strategies for Innovative and Enhanced Meat and Meat Products)
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8 pages, 245 KiB  
Article
Effects of Garlic Powder and Salt on Meat Quality and Microbial Loads of Rabbit Burgers
by Simone Mancini, Simona Mattioli, Roberta Nuvoloni, Francesca Pedonese, Alessandro Dal Bosco and Gisella Paci
Foods 2020, 9(8), 1022; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9081022 - 31 Jul 2020
Cited by 25 | Viewed by 3625
Abstract
The aim of the research study was to evaluate the effects of a common culinary spice such as garlic powder and salt addition on the quality and microbial shelf life of rabbit meat burgers. Rabbit burgers were evaluated for pH, the colour parameters, [...] Read more.
The aim of the research study was to evaluate the effects of a common culinary spice such as garlic powder and salt addition on the quality and microbial shelf life of rabbit meat burgers. Rabbit burgers were evaluated for pH, the colour parameters, the water holding capacity and microbial loads during storage time of seven days at 4 °C. Four different formulations of burgers (n = 180 in total) were tested as control samples (only meat, C), burgers with garlic powder (at 0.25%, G), burgers with salt (at 1.00%, S) and burgers with both garlic powder and salt (0.25% and 1.00%, respectively, GS). As results, it was highlighted that garlic powder and salt addition significant affected pH, water holding capacity and some colour parameters of burgers. In particular, salt affected the pH of the raw burgers, leading to lower values that partially influenced all the colour parameters with higher a* values of S burgers. The mix of garlic powder and salt (GS burgers) showed mixed effects even if more closed to the G burgers than S ones. Salt expressed its properties of binding water molecules reducing drip and cooking losses in S and GS burgers. No variations in microbial loads were highlighted in relation to the formulations. Storage time affected all the parameters, highlighting a deterioration of the burgers’ quality and an increase of the microbial loads. Full article
(This article belongs to the Special Issue New Strategies for Innovative and Enhanced Meat and Meat Products)
18 pages, 1276 KiB  
Article
Quality Characteristics of Healthy Dry Fermented Sausages Formulated with a Mixture of Olive and Chia Oil Structured in Oleogel or Emulsion Gel as Animal Fat Replacer
by Tatiana Pintado and Susana Cofrades
Foods 2020, 9(6), 830; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9060830 - 24 Jun 2020
Cited by 61 | Viewed by 7267
Abstract
The present work evaluates the suitability of beeswax oleogels and emulsion gel prepared with a healthy lipid mixture (olive and chia oils) as pork fat replacers for the development of a dry fermented meat product (fuet). Because these systems offer various possibilities, this [...] Read more.
The present work evaluates the suitability of beeswax oleogels and emulsion gel prepared with a healthy lipid mixture (olive and chia oils) as pork fat replacers for the development of a dry fermented meat product (fuet). Because these systems offer various possibilities, this study has compared their effect on the nutritional quality and sensory acceptability of fuets and their behaviour with regard to technological properties and microbiological and oxidative stability during 30 days of chilled storage. This strategy allowed products with an improved fatty acid profile and a 12-fold decrease of the polyunsaturated fatty acids (PUFA) n-6/n-3 ratio, as compared to the control samples. Irrespective of the structuring method used as animal fat replacer, reformulated samples showed a good oxidative status during chilled storage. In general, no differences that depended on the use of oleogel or emulsion gel were observed in the technological properties and microbiological status, so the choice of one or the other would be conditioned by other factors than the characteristics that the product develops. However, further studies are needed to improve the sensory attributes of the reformulated samples. Full article
(This article belongs to the Special Issue New Strategies for Innovative and Enhanced Meat and Meat Products)
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Review

Jump to: Editorial, Research

17 pages, 334 KiB  
Review
Clean Label Alternatives in Meat Products
by Gonzalo Delgado-Pando, Sotirios I. Ekonomou, Alexandros C. Stratakos and Tatiana Pintado
Foods 2021, 10(7), 1615; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10071615 - 13 Jul 2021
Cited by 39 | Viewed by 7420
Abstract
Food authorities have not yet provided a definition for the term “clean label”. However, food producers and consumers frequently use this terminology for food products with few and recognisable ingredients. The meat industry faces important challenges in the development of clean-label meat products, [...] Read more.
Food authorities have not yet provided a definition for the term “clean label”. However, food producers and consumers frequently use this terminology for food products with few and recognisable ingredients. The meat industry faces important challenges in the development of clean-label meat products, as these contain an important number of functional additives. Nitrites are an essential additive that acts as an antimicrobial and antioxidant in several meat products, making it difficult to find a clean-label alternative with all functionalities. Another important additive not complying with the clean-label requirements are phosphates. Phosphates are essential for the correct development of texture and sensory properties in several meat products. In this review, we address the potential clean-label alternatives to the most common additives in meat products, including antimicrobials, antioxidants, texturisers and colours. Some novel technologies applied for the development of clean label meat products are also covered. Full article
(This article belongs to the Special Issue New Strategies for Innovative and Enhanced Meat and Meat Products)
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19 pages, 361 KiB  
Review
Towards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Content
by Tatiana Pintado and Gonzalo Delgado-Pando
Foods 2020, 9(8), 1044; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9081044 - 03 Aug 2020
Cited by 55 | Viewed by 9624
Abstract
The low efficiency of animal protein (meat products) production is one of the main concerns for sustainable food production. However, meat provides high-quality protein among other compounds such as minerals or vitamins. The use of meat extenders, non-meat substances with high protein content, [...] Read more.
The low efficiency of animal protein (meat products) production is one of the main concerns for sustainable food production. However, meat provides high-quality protein among other compounds such as minerals or vitamins. The use of meat extenders, non-meat substances with high protein content, to partially replace meat, offers interesting opportunities towards the reformulation of healthier and more sustainable meat products. The objective of this review is to give a general point of view on what type of compounds are used as meat extenders and how they affect the physicochemical and sensory properties of reformulated products. Plant-based ingredients (pulses, cereals, tubers and fruits) have been widely used to replace up to 50% of meat. Mushrooms allow for higher proportions of meat substitution, with adequate results in reduced-sodium reformulated products. Insects and by-products from the food industry are novel approaches that present an opportunity to develop more sustainable meat products. In general, the use of meat extenders improves the yield of the products, with slight sensory modifications. These multiple possibilities make meat extenders’ use the most viable and interesting approach towards the production of healthier meat products with less environmental impact. Full article
(This article belongs to the Special Issue New Strategies for Innovative and Enhanced Meat and Meat Products)
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