Chapter 10 - Applications in Meat Products

Abstract

The dietary fiber can be effectively incorporated in processed meat products as a clean- label functional ingredient with relevant effects on meat technological, nutritional, and sensory traits. Fibers are mainly used in meat products in order to improve the water- holding capacity and retain extra added water, thus acting as a kind of extender (as in meat batters). Fibers improve binding and forming of comminuted meat products like burgers and breaded patties, whereas they improve the emulsion stability and fat retention of emulsified meats (like frankfurters and bologna). They are a powerful tool to modulate texture and sensory properties of the finished product toward the desired profile (to add bite or increase tenderness and juiciness). Some soluble fractions can be useful for the formulation of low-fat meat products because of their “fat mimetic” behavior. This chapter discusses the main issues and topics concerning the use of dietary fibers in meat products’ formulation and manufacturing.