Fat Content Of Meat Products Research Articles

A comprehensive overview of sodium, total and saturated fat content in meat products sold in Brazil

A comprehensive overview of sodium, total and saturated fat content in meat products sold in Brazil

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.

In Vitro Digestibility and Quality of an Emulsified Meat Product Formulated With Animal Fat Encapsulated With Pectin.

Animal fat plays a key role in the structure, quality, and acceptability of emulsified meat products. However, a high consumption of saturated fat has been related to several health problems. Fat encapsulation with a nondigestible carbohydrate, such as pectin, may offer a promising alternative to reduce fat intake from a meat product, by preventing its digestion and absorption. The objective of this study was to develop a meat sausage with pectin-encapsulated-fat (PEF) to decrease its lipid digestibility, without compromising its acceptability. Pork fat particles encapsulation by emulsification with a 4% pectin solution, and also stability during meat processing and cooking, was confirmed by confocal microscopy. No changes (P>0.05) compared to Control (C) were found on thermal stability and composition of sausages formulated with direct addition of pectin (T1) and with incorporation of PEF (T2). However, in comparison with C, pH, color, and texture of T1 and T2 samples were affected (P<0.05). Nevertheless, these changes had no influence (P>0.05) on sensory acceptability of treated samples, and actually improved (P<0.05) their texture acceptance. In vitro digestive degradation of triacylglycerols was decreased (P< 0.05) by 20% on T2 samples compared to control and it was superior (P< 0.05) to T1 (8%). Confocal images confirmed lipid digestibility reduction of T2 samples. Incorporation of PEF in a meat sausage offers a better protection against the hydrolytic action of lipases over triaclyglycerides, than a direct addition of pectin, without affecting its sensory acceptability. Therefore, it can be a potential strategy to reduce fat intake from meat products. PRACTICAL APPLICATION: Reduction or replacement strategies tested to modify or decrease fat content in meat products usually leads to nondesirable sensory attributes. However, decreasing lipid digestibility by encapsulating animal fat with nondigestible pectin offers a new approach to reduce fat intake from full-animal-fat meat products, without affecting their sensory acceptability.

The influence of fat substitution with κ-carrageenan, konjac, and tragacanth on the textural properties of low-fat sausage.

Reducing the fat content of meat products and producing healthier products is considered as an important matter in politics in prevention of many hazardous diseases and providing consumers' health. The aim of this study was reducing the fat in fatty sausages based on oil reduction and using fat substitutes, including κ‐carrageenan, konjac, and tragacanth, and comparing them according to their texture characteristics. κ‐carrageenan, konjac, and tragacanth gums were used at four different levels (0.0, 0.5, 1.0, and 1.5) as the fat substitutes in producing low‐fat sausage with 70% reduction based on formulated oil. Texture profile analysis (Hardness, Gumminess, Springiness, and Chewiness) was performed in this study for analyzing the texture characteristics, in 1‐, 10‐, 20‐, and 30‐day time intervals after production. The results showed that producing low‐fat sausage was possible using all the three gums, among the low‐fat samples of which, the texture samples containing konjac were more favorable. Textural properties indicated that fat reduction increased in firmness and gum addition can partially compensate deficits in rheological properties, although during the storage, low‐fat sausages without any gum have highest decline in Hardness. Konjac gum illustrated the best theological properties between treatments.

Gelled double emulsions as delivery systems for hydroxytyrosol and n-3 fatty acids in healthy pork patties.

Structuring of double emulsion offers the possibility to obtain a system with similar consistency to animal fat which is an interesting approach to improve the fat content of meat products. This article examines the suitability of gelled double emulsions (GDE) for use as a delivery system for n-3 PUFAs and hydroxytyrosol (Hxt) in pork patties. Effect of partial (MF/GDE sample) and total (LF/GDE) replacement of pork backfat with GDE with perilla oil (PO) as lipid phase and Hxt (in W1) on pork patty composition and properties was evaluated. Compared with the control sample (NF/CS), the products with PO contained less SFAs and higher proportions of LNA and ALA, and this difference augmented with the level of GDE. Addition of GDE increased Kramer shear force of cooked patties as the higher percentage of fat replaced was used. Oxidative stability of patties can be interpreted in terms of composition and structural factors, especially in relation with the use of GDE as a fat replacer. Products showed oxidation values greater than 1 after 3days of refrigeration. NF/GDE and MF/GDE, with similar scores, were the most acceptable for the panellists. This technology is suitable for labelling meat products with nutritional and health claims.

Omega 3, 6, 9 Enhanced Goat Meat (Omega-Chevon) from Flaxseed and Canola Fed Meat Goats

&lt;p&gt;&lt;em&gt;With growing obesity and cardiovascular disease concerns, the meat industry aims to reduce fat content in meat products. Currently Omega Fatty Acid (FA) enhanced beef and eggs are being marketed in the US, but Omega enhanced goat meat (Omega-Chevon) has not been developed. Meat goats were fed ground flaxseed and canola supplemented feed for 90 days. There were no palatability, weight, or health issues in meat goats fed canola and flaxseed supplemented feed. Chevon from goats fed canola and flaxseed had significant (P&lt;0.05) increase in Omega 3, 6 and 9 FA, compared to the control diet. However, Chevon from goats fed flaxseed diets had a marked increase (P&lt;0.05) in Omega 3, 6, and 9 FA compared to those fed control and canola supplemented diets. Chevon from Spanish and Myotonic goats fed flaxseed had increased (P&lt;0.05) Omega, 3, 6 FA compared to control. However, C18:1 (Omega 9) FA was higher in Chevon from Myotonic goats vs. Spanish goats, whereas Chevon from both Spanish and Myotonic goats were higher (P&lt;0.05) in C20:1 (Omega 9) FA compared to Chevon from those fed the control diet. These data demonstrate that Omega Chevon can be produced by supplementation of the meat goat diet with canola and flaxseed.&lt;/em&gt;&lt;/p&gt;

Production of Low‐Fat Emulsified Cooked Sausages Using Amorphous Cellulose Gel

AbstractEmulsified cooked sausages (beef: 52.5%; pork: 15%; and pork back fat: 20%) were produced with 25, 50, 75 or 100% of their pork back fat content replaced by amorphous cellulose gel (ACG). The physicochemical characteristics (chemical composition, color and texture), fatty acid content and sensory profiles were measured. The moisture content increased and the fat content decreased with increasing fat replacement by ACG, which influenced the color and texture parameters. The 100% replacement of pork back fat decreased the n‐6/n‐3 ratio and increased the contents of vaccenic acid and conjugated linoleic acid (CLA‐9c11t). Consumers observed no significant differences in color, aroma, flavor, texture and overall acceptance among the treatments. The results indicated that the replacement of up to 100% of pork back fat by ACG can be carried out without prejudice to the acceptance of the product, which allows the preparation of emulsified cooked sausages with fat reduction of approximately 84%.Practical ApplicationsIn this study, we evaluated the use of amorphous cellulose gel (ACG) as a substitute for pork back fat in emulsified cooked sausage. We observed that the ACG did not affect the sensory acceptance, even with 100% replacement of pork back fat. Apart from significant fat reduction, the sausages produced with 0% pork back fat showed a better fatty acid profile. We believe that these findings may be useful for the production of emulsified cooked sausages with healthier characteristics, since besides bringing benefits to the society, it will promote a positive image for the meat industry, which is heavily criticized because of the high fat content of meat products.

Interleukin-15: A muscle-derived cytokine regulating fat-to-lean body composition1,2

An increasing body of literature links immune and inflammatory factors to modulation of growth and control of fat:lean body composition. Recent progress in understanding the control of body composition has been made through identification of inflammatory cytokines and other factors produced by adipose tissue that affect body composition, often by direct effects on skeletal muscle tissue. Adipose-derived factors such as leptin, tumor necrosis factor-alpha, resistin, and adiponectin have been shown to affect muscle metabolism, protein dynamics, or both, by direct actions. This review summarizes recent results that support the existence of a reciprocal muscle-to-fat signaling pathway involving release of the cytokine IL-15 from muscle tissue. Cell culture studies, short-term in vivo studies, and human genotype association studies all support the model that muscle-derived IL-15 can decrease fat deposition and adipocyte metabolism via a muscle-to-fat endocrine pathway. Fat:lean body composition is an important factor determining the efficiency of meat production, as well as the fat content of meat products. Modulation of the IL-15 signaling axis may be a novel mechanism to affect body composition in meat animal production.

Perceptions of fat content in meat products

AbstractIndividuals, on average, tend to overestimate the amount of fat contained in meat products. Misperceptions of the fat content are greatest for pork products, averaging 11.1 percentage points higher than the actual fat content. The perceived percentage fat content of beef products averaged 6.6 points higher than actual. Fat perceptions also vary significantly across respondents. There are significant differences in median fat perceptions based on educational attainment, household type, household size, quantity of meat consumed, presence of children, and region of residence. If consumers with inaccurately high fat perceptions are concerned with the level of dietary fat intake, they may unnecessarily reduce their total meat consumption and/or substitute to meats that have lower perceived levels of fat. For those products that have relatively large and inaccurately high fat perceptions, consumer education programs may help increase market share. [EconLit Categories: D120, Q190]. © 2001 John Wiley &amp; Sons, Inc.

Use of low resolution NMR for determining fat content in meat products

International Journal of Food Science & TechnologyVolume 20, Issue 1 p. 23-29 Use of low resolution NMR for determining fat content in meat products J. P. RENOU, Corresponding Author Station de Recherches sur la Viande, I.N.R.A., Theix, 63122 Ceyrat, France.To whom correspondence should be addressed.Search for more papers by this authorJ. KOPP, Station de Recherches sur la Viande, I.N.R.A., Theix, 63122 Ceyrat, France.Search for more papers by this authorC. VALIN, Station de Recherches sur la Viande, I.N.R.A., Theix, 63122 Ceyrat, France.Search for more papers by this author J. P. RENOU, Corresponding Author Station de Recherches sur la Viande, I.N.R.A., Theix, 63122 Ceyrat, France.To whom correspondence should be addressed.Search for more papers by this authorJ. KOPP, Station de Recherches sur la Viande, I.N.R.A., Theix, 63122 Ceyrat, France.Search for more papers by this authorC. VALIN, Station de Recherches sur la Viande, I.N.R.A., Theix, 63122 Ceyrat, France.Search for more papers by this author First published: February 1985 https://doi.org/10.1111/j.1365-2621.1985.tb01899.xCitations: 28AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinked InRedditWechat Citing Literature Volume20, Issue1February 1985Pages 23-29 RelatedInformation

Nutritional requirements.

GOOD NUTRITIONAL health calls for an ade quate intake of all the nutrients and can only be achieved by consuming a wide variety of foods. Some of our modern 'diseases of affluence' are blamed on excessive intakes of fat and sugar and salt with inadequate dietary fibre, consequently current nut ritional advice is that everyone should change his diet accordingly. Since meat is a major contributor of satu rated fat to the British diet it is being recommended that leaner carcasses should be produced, that less meat should be eaten and replaced by poultry and fish, and that the fat content of meat products should be reduced.