Abstract
The meat industry has met new challenges since the World Health Organization classified processed meat in carcinogenic Group 1. In relation to this, the functional food concept in meat processing has gained importance, especially in reducing carcinogenic N-nitroso compounds and polycyclic aromatic hydrocarbons (PAHs) as an additional imperative, apart from the usual fat and salt reduction and product enrichment with functional ingredients. PAH reduction relies on control of the smoking process, but there is also a possibility they could be degraded by means of probiotic microorganisms or spices. The reduction of N-nitroso compounds could be provided by lowering the amount of added nitrite/nitrate, using substitutes for these chemicals, and/or by preventing conditions for the creation of N-nitroso compounds. Nevertheless, fat and salt reductions still remain topical, and rely mostly on the use of functional ingredients as their substitutes.
Highlights
The functional food concept in meat industry recently met new challenges, especially since the International Agency for Research on Cancer of the World Health Organization classified processed meat as a Group 1 carcinogen for humans in 2015 [1]
polycyclic aromatic hydrocarbons (PAHs) reduction relies on control of the smoking process, but there is a possibility they could be degraded by means of probiotic microorganisms or spices
Research mainly concerned fat or salt reduction [3], but nowadays, special attention is paid to nitrite [4] and PAH reduction [5] in meat products
Summary
- Allergen labelling in meat, dairy and cereal products from the Serbian market D Spiri, D Nikoli, J iri et al. D Vasilev, M Glišić, V Janković, M Dimitrijević, N Karabasil, B Suvajdžić and V Teodorović
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