14 - Producing low-fat meat products

Abstract

The consumer-driven demand for organoleptically acceptable, healthier processed meat products is a challenge to the processor and meat technologists alike. Future developments in genetics, animal breeding, and feed programs, together with a greater understanding of muscle growth and biochemistry, would lead to improvements not only in meat quality and tenderness, but also in lean meat content of carcasses. Advances in analytical techniques, including the development of novel methodologies, would allow for improvements in selection criteria in terms of meat grade, protein functionality, and isolation/extraction of meat and fat flavor compounds. Greater understanding of protein chemistry and functionality and their interaction with other ingredients (fat, water, binders/extenders and seasonings/salts) can only lead to improvements in product quality and consistency. It has been shown that effective chemical and physical manipulation of meat would improve its functionality by way of enhanced fat, water, and meat-binding properties.