A review on functional ingredients in red meat products.

Tahreem Kausar,Entesar Hanan,Omeera Ayob,Bushra Praween,ZRAA Azad

doi:10.6026/97320630015358

Abstract

Meat and meat products are important foods with essential nutritional components such as essential amino acids, fatty acids, vitamins and minerals that form a significant component for the normal physiological and biochemical processes. However, the main drawback of meat and meat products is the absence of dietary fibre and the presence of saturated fat. Value improvement can be done by the incorporation of functional ingredients into the meat products. The use of functional ingredients in meat products offers processors the opportunity to enhance the functional and nutritional value of their products. Vegetable proteins, dietary fibre, cereal by-products, fruits, legumes, spices, herbs, and lactic acid bacteria that have been used alone or in combination for the enhancement of the functional value of meat and meat products were studied. Hence, the current review focuses on the functional ingredients incorporated in meat products

Highlights

Foods are important and suitable vehicles for the human being to convey the essential nutrients that may improve their health
Meat and meat products are ideal sources of soluble minerals, vitamins, essential fats, amino acids and many other nutrients having a specific function to the body [1]
Meat and meat products are good sources of protein that suffices the requirement of an individual

Summary

Background

Foods are important and suitable vehicles for the human being to convey the essential nutrients that may improve their health. Incorporation of dietary fiber: The plant-based derivatives like fruits, nuts, vegetables, herbs, and spices are mainly used a day for the production of modified and healthier meat products with improved shelf life. Herbs, and vegetables extract to raw and cooked meat enhance total antioxidant capacity that is considered important criteria for the shelf life of the meat products, decrease lipid oxidation and improve colour stability [14]. Many studies reveal the addition of natural antioxidant in meat products improved the antioxidant properties and colour stability, reduced lipid oxidation, which improves the shelf life of the products (Table 2)

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Conclusion