Development Of Healthy Meat Products Research Articles

Innovative formulation in pâté using a gelled emulsion of hemp oil (Cannabis sativa L.) as fat replacer

The effect of the partial replacement (10 and 20%) of animal fat by a gelled emulsion based on hemp oil and buckwheat flour (hemp-GE) in a traditional pâte was assessed. For that, the nutritional composition, physico-chemical properties, lipid profile, lipid oxidation and sensory properties were evaluated. Hemp-GE had a positive effect in the reduction of cholesterol and improved the n-6/n-3 and PUFA/SFA nutritional ratios which is in line with the nutritional recommendations for the development of healthier meat products. Although reformulated pâtes resulted more susceptible to lipid oxidation and some of their physicochemical properties were modified, these changes were not sufficiently intense to diminish the sensory acceptance of the new product. Structuring healthy vegetal oils employing gelled emulsions in view of using them as partial animal fat replacers in traditional meat products seems to be a useful strategy to make them healthier.

Strategies for replacing saturated fat in meat products: A review

This paper aims to provide a better understanding of how to replace saturated fat in meat products due to concerns about its high amounts as health consciousness improves and consumers look for changes. In particular, we focused on various approaches and technologies to replace saturated fat in meat products. A systematic literature review was conducted using Web of Science, Google Scholar, and Scopus based on existing papers. The use of vegetable oils in meat products, oleogel and emulsion gel technologies, as well as application of protein substitutes were reviewed. The results show that the mentioned methods are potentially effective techniques for reducing the saturated fat content of meat products. As research on new approaches to fat substitutes continues to attract interest, we would like to highlight the research needs for the development of healthy meat products in the long term.

Impact of Silicon Addition on the Development of Gelled Pork Lard Emulsions with Controlled Lipid Digestibility for Application as Fat Replacers.

Pork lard gelled emulsions stabilized with two proteins [soy protein concentrate (SPC) or a pork rind protein extract (PRP)], both with and without added silicon (Si) from diatomaceous earth powder, were gelled by microbial transglutaminase and к-carrageenan. These gelled emulsions (GEs), intended as fat replacers, were evaluated in different aspects, including microstructure and technological properties during chilling storage. In addition, in vitro gastrointestinal digestion (GID) with an analysis of lipolysis and lipid digestibility was also evaluated. All GEs showed adequate technological properties after 28 days of chilling storage, although the SPC-stabilized GEs showed better gravitational and thermal stability (~4% and ~6%, respectively) during chilling storage than the PRP-stabilized ones (~8 and ~12%, respectively). PRP developed larger flocculates restricting pancreatic lipase-mediated lipolysis during intestinal digestion. The addition of Si to both GE structures protected them against disruption during in vitro digestion. Accordingly, Si appears to slow down fat digestion, as reflected by higher triacylglycerides content after GID (15 and 22% vs. 10 and 18% in GEs without Si) and could become a potential candidate for use in the development of healthier meat products.

Effects of grafted myofibrillar protein as a phosphate replacer in brined pork loin

For the development of healthier meat products, the grafted myofibrillar protein was evaluated as an ingredient that can substitute phosphate in brined loin. Individual brine solutions, consisting of salt (negative control, NP), salt + sodium tripolyphosphate (positive control, PC), salt + myofibrillar protein without grafting (MP), salt + myofibrillar protein grafted at high concentration (GMP-H), and salt + myofibrillar protein grafted at low concentration (GMP-L), were added to the pork loin by 40% of their weight. Differential scanning calorimetry demonstrated that MP and GMP-H lowered the thermal energy for the transition of myosin and actin, thereby improving the thermal stability of pork loin and increasing protein solubility. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis showed that thicker protein bands appeared in MP and GMP-H samples while exhibiting increased pH values, moisture content, water holding capacity, and processing yield. Accordingly, the shear force of MP and GMP-H decreased. Lipid oxidation of pork loin was increased in MP, whereas it decreased in GMP-H. Thus, GMP-L is a potential substitute for phosphate since it improves physicochemical properties and prevents the lipid oxidation of pork loin.

Effects of carboxymethyl cellulose on the emulsifying, gel and digestive properties of myofibrillar protein-soybean oil emulsion

Improving the qualities of vegetable oil replaced animal fat meat products is particularly fascinating for the development of healthy meat products. This work was designed to investigate the effects of different carboxymethyl cellulose (CMC) concentrations (0.01 %, 0.05 %, 0.1 %, 0.2 %, and 0.5 %) on the emulsifying, gelation, and digestive properties of myofibrillar protein (MP)-soybean oil emulsions. The changes in MP emulsion characteristics, gelation properties, protein digestibility, and oil release rate were determined. Results demonstrated that CMC addition decreased the average droplet size and increased the apparent viscosity, storage modulus, and loss modulus of MP emulsions, and a 0.5 % CMC addition significantly increased the storage stability during 6 weeks. Lower CMC addition (0.01 % to 0.1 %) increased the hardness, chewiness, and gumminess of emulsion gel especially for the 0.1 % CMC addition, while higher CMC (0.5 %) content decreased the texture properties and water holding capacity of emulsion gels. The addition of CMC decreased protein digestibility during the gastric stage, and 0.01 % and 0.05 % CMC addition significantly decreased the free fatty acid release rate. In summary, the addition of CMC could improve the stability of MP emulsion and the texture properties of the emulsion gels, and decrease protein digestibility during the gastric stage.

Recent advances in the development of healthier meat products.

Meat products are an excellent source of high biological value proteins, in addition to the high content of minerals, vitamins, and bioactive compounds. However, meat products contain compounds that can cause a variety of adverse health effects and pose a serious health threat to humans. In this sense, this chapter will address recent strategies to assist in the development of healthier meat products. The main advances about the reduction of sodium and animal fat in meat products will be presented. In addition, strategies to make the lipid profile of meat products more nutritionally advantageous for human health will also be discussed. Finally, the reduction of substances of safety concern in meat products will be addressed, including phosphates, nitrites, polycyclic aromatic hydrocarbons, heterocyclic aromatic amines, as well as products from lipid and protein oxidation.

What are the potential strategies to achieve potentially more healthful meat products?

SummaryIn recent years, much attention has been paid to the consumption of meat and processed meat, and their relationship with a healthy diet. This review provides an overview of the potential strategies, which can be used to provide the implications for producing healthy, wholesome and consistently high‐quality meat products. Genetic selection, nutrition and feeding management, and gene manipulation techniques have been used as the main strategies to induce beneficial changes in meat and meat composition. Besides, the incorporation of ingredients that play a technological role and are potentially health‐enhancing, such as fibre, fat substitutes, natural antioxidants and the reduction of sodium and nitrites, has a high potential in the development of healthier meat products. In this review, we have observed that many strategies have been successfully used to obtain products with low fat, reduced sodium and nitrite content, low cholesterol and absence of synthetic antioxidants. Another point to be highlighted is that some of these strategies also allow obtaining products with positive health effects that can be potential alternatives to improve consumer acceptance.

Reducing phosphate in low sodium and low‐cost meat emulsions: A healthier approach

This study investigated the effect of reducing sodium chloride (NaCl) and phosphate in meat emulsion models added of chloride salt substitutes (KCl and CaCl2) on the physicochemical characteristics and microstructure of meat emulsions containing high content of mechanically deboned poultry meat (MDPM). Ten treatments were performed containing NaCl, KCl, CaCl2, or blend of these salts, with the same ionic strength were used to substitute of the NaCl, and 0.25% or 0.5% sodium tripolyphosphate (STPP). The treatments containing CaCl2 contributed negatively to the formation and stability of the batter. KCl promoted physicochemical characteristics similar to NaCl. It was possible to reduce 50% of the STPP content without negatively affecting the functional properties. The results of blends containing NaCl, KCl, and CaCl2 can be useful to reduce the content of sodium and phosphate in emulsified products with a high content of MDPM resulting in a healthier and more accessible cost for consumers. Practical applications There is a growing demand for the development of healthier meat products, being the reduction of sodium and phosphate content one of the main challenges, mainly in matrices with high content of mechanically deboned meat. It was evidenced that the reduction of NaCl content maintaining the STPP content did not promote major impact on the characteristics of meat emulsions with high content of MDPM. Replacing NaCl by KCl proved to be a good option to reduce the sodium content in meat emulsions.

In-vitro functional efficacy of extracts from Phyllanthus emblica, Eucalyptus globulus, Tinospora cordifolia as pancreatic lipase inhibitor and source of anti-oxidant in goat meat nuggets

The present study was aimed to evaluate the functional efficacy of plant extracts as a source of pancreatic lipase inhibitor and antioxidant in goat meat nuggets to address the fat paradox issue of red meat. The PPLIA, antioxidant potential, and resistance against fat digestion were in the order ofPhyllanthus emblica > Eucalyptus globulus > Tinospora cordifolia.PPL inhibition activities of water and ethanolic extracts fromPhyllanthus emblicausing DNPB and Triolein as substrate were 63.76, 67.94 and 56.17 and 64.36 percent respectively whereas, TPC, DPPH RSA, FRPA were 40.82 and 59.52 (mgGAE/g), 54.89 and 59.84 (percent), 1.26 and 1.61 (OD) respectively. The average diameter of fat globules in digest was maximum (8.91 µm) withPhyllanthus emblicafruits extracts whereas; TBARs (0.347 mg MDA/Kg) and FFA (4.47 µg/g) values were lowest. This study showed that extracts from plants can act as a promising natural alternative in the development of healthy meat products.

Beneficial effects of Jerusalem artichoke powder and olive oil as animal fat replacers and natural healthy compound sources in Harbin dry sausages

This study aimed to improve the nutritional quality of Harbin dry sausages using natural plant-based Jerusalem artichoke powder (JAP) and olive oil as animal fat replacers. Low-fat Harbin dry sausages were manufactured with 2 different formulations containing JAP and olive oil as pork fat replacers. The texture, rheological properties, microstructure, water holding capacity, muscle protein structure, physicochemical indices, microbiological characteristics, and sensory evaluation of the sausages were analyzed. The result showed that Harbin dry sausages with JAP and olive oil were healthier than control sausages based on the lower fat content and improved fatty acid composition. Scanning electron microscopy showed gel network formation in sausages with a high JAP content. Low-field nuclear magnetic resonance illustrated that the water-holding capacity of the modified sausages was improved, suggesting that the replacers enhanced protein gel formation by changes in C–H stretching and bending vibrations, a reduction in α-helixes, and increases in β-sheets and random coils accompanying the exposure of reactive groups and microenvironment of the tertiary structure. Dynamic rheological and texture tests indicated that the replacers improved the elasticity of sausages. The reduction of fat and addition of replacers significantly enhanced lipid oxidative resistance. Overall, JAP and olive oil improved the fatty acid composition, gel structure, lipid oxidative resistance, and sensory quality of the sausages. These results may contribute to the development of healthy meat products to further reduce animal fat.

Razvoj mesnih prerađevina sa niskim sadržajem masti i soli

There is a growing demand for the development of healthier meat products with reduced fat and salts. The present study was carried out to develop low fat - low salt processed meat products in a type of fermented sausages. Products were formulated with different fat contents (10 g/100g - 20 g/100g) and levels of sodium chloride (0-2 g/100g) and potassium chloride (0-1 g/100g). Potassium chloride (KCl) was used as a substitute for sodium chloride (NaCl). Physicochemical characteristics and textural attributes were assessed instrumentally, while sensory attributes were determined using Quantitative Descriptive Analysis and Principal Component Analysis. The instrumental analysis showed significant (p <0.05) differences in hardness, brittleness, cohesiveness and chewiness among different sausage formulations. However, sensory analysis did not detect any textural changes due to salt substitution or fat reduction. The product with the highest fat content and KCl substitution was found to have the highest rating of perceived bitterness. The research findings identified the significant interaction between the addition of KCl and the fat content on bitterness perception.

Inclusion of Dietary Fiber in Meat Products: A Commitment to the Development of Healthy Meat Products

AuthorsSandra M. Vásquez Mejía1,2 and Benjamin M. Bohrer3 Affiliations1 Universidad Nacional de Colombia, Sede Bogotá, Departamento de Producción Animal, Facultad de Medicina Veterinaria y de Zootecnia, Carrera 30 #45-03 Edificio 561A, Postal code 111321, Bogotá, Colombia. 2 Corresponding author. Tel: (57) 3003516871; ORCiD: 0000-0001-7491-5930; E-mail: smvasque@unal.edu.co 3 University of Guelph, Department of Food Science, Guelph, ON, N1G 2W1, Canada. © 2019 AACC International, Inc.

Evaluation of consumers’ perception regarding frankfurter sausages with different healthiness attributes

AbstractThe objective of this study was to evaluate consumers’ perception regarding frankfurter sausages with different healthiness attributes. Descriptions of different frankfurter sausages were used (traditional, with natural antioxidants, with sodium reduction, with fat reduction, source of dietary fiber, and with omega 3) as stimuli. All consumers evaluated the six stimuli and performed a test of word association before evaluating the acceptance of each concept, along with the familiarity level, consumers’ emotional responses, and their perceptions of food with healthiness attributes. The category “healthiness” presented the highest frequency mentions for the stimuli with healthier attributes. The negative associations related to the traditional frankfurter sausages were unhealthy, fat/cal, and high blood pressure. Regarding the emotional evaluations, significant differences were found between different types of sausage. It is possible to conclude that different types of frankfurter sausage promoted distinctive associations and emotions when recurring categories were considered, suggesting that the development and promotion of these kinds of products must consider all the particularities obtained through these results.Practical applicationsThere is a potential market for the development of healthier meat products, due to the exposure of traditional meat products in the media regarding possible adverse health effects. The information and peculiarities obtained in this study on the perception of consumers in relation to sausage with different attributes of healthiness can direct the industry in the development and promotion of these products. Besides that, these results indicate the importance of carrying out research with product concepts to evaluate consumer perception in order to develop and launch those products in the consumer market.

Designing healthier comminuted meat products: Effect of dietary fibers on water distribution and texture of a fat-reduced meat model system

Development of healthier meat products is needed to meet consumers' request. The effects of dietary fiber addition on the water distribution, water binding capacity (WBC), and textural properties of a fat-reduced model meat system enriched with inulin, cellulose, carboxymethyl cellulose (CMC), chitosan, pectin, respectively, were investigated in this study. The fibers were incorporated in powder form to constitute 2% (w/w) of the meat batter. In general, fiber enrichment resulted in significant lower cooking loss and improved WBC, while the impact on texture was dependent on the specific dietary fiber. Low-field NMR relaxometry revealed that chitosan impacted the heating-induced changes in water distribution differently from other fibers and that CMC had a higher capability to counteract the impact of heat-induced protein denaturation on water expulsion than the other fiber types. It is anticipated that this knowledge is useful in the development of novel strategies where dietary fiber enrichment is optimized to promote specific and desired technological attributes of healthy meat products.