Functional Meat Products Research Articles

Antioxidant potential and stability of bovine liver peptides in fermented sausage (sucuk): A pathway to value-added functional meat products

The objective of the present study was to evaluate the stability of low-molecular-weight peptides after their incorporation into fermented sausages. Peptide fractions were produced from the bovine liver peptides (BLP) by enzymatic hydrolysis. Optimal conditions were identified as hydrolysis at 45 °C for 24 h, resulting in the generation of <3 kDa and <10 kDa peptide fractions exhibiting the highest antioxidant activity. The antioxidant potential of fermented sausages made from beef meat containing BLPs at 0.5% and 1% concentrations was assessed during manufacturing and storage. The initial antioxidant activity values of the sausages containing BLPs were higher than that of the control. Furthermore, the stability of the peptides in the sausages was demonstrated by their preserved antioxidant activity for 102 days. Peptides extracted from 1% of <10 kDa-peptide containing sausages possessed two-fold higher radical scavenging activity than control. The highest peptide concentration in the sausages containing 1% of <10 kDa-peptides (79.32±1.34–101.56±1.22 μg peptide/mg) was maintained from day 0 to day 102. The SDS-PAGE profile of myofibrillar proteins and peptide extracts revealed the degradation of proteins were delayed in <10 kDa of peptide added sausages, suggesting that the protein oxidation was slowed down. These results contribute to the advancement of peptide commercialization as functional ingredients in fermented food products. Furthermore, our research sheds light on the enduring impact of fermentation on the stability of the added peptides and the synergistic interactions between naturally produced peptides during fermentation and those introduced externally.

Sausage meat product enriched by jida

The development strategy aimed at creating the independence of the use of our raw materials by domestic meat producers is currently achieving the following goals: building modern production facilities and introducing new primary and processing technologies; expanding the assortment of meat products. The scientific research works carried out during the development of technology for the production of meat products by replacing a certain amount of beef or chicken with vegetable raw materials are important. Production of meat products based on these raw materials allows effective use of local raw materials, production of functional products and expansion of the range of meat products. The purpose of the study is to consider the features of the production technology of sausage meat product enriched with jida. The article presents the processing of the meat product production technology by enriching its composition with raw materials of vegetable origin - jida powder and the analysis of the mineral content of the finished product. The research work was carried out at the "Food Engineering" department of the M. Auezov South Kazakhstan University and at the "Construction and Biochemical Materials" regional test laboratory of engineering profile. Raster electron microscope (REM) and inductively coupled plasma mass spectrometry (ICP-MS) methods were used to determine the amount of mineral substances in meat products - sausage. The specialty of this work is the technology of product production using vegetable raw materials to enrich the content of meat products - sausages with minerals. Vegetable raw material - jida powder, by using it in the production of functional meat products, enriches the mineral content of meat products, and also by replacing a small part of meat raw materials, contributes to increasing the yield of the product. Jida powder is a vegetable raw material that is soluble in cold water and rich in dietary fiber, vitamin C, flavonoids and organic acids and does not cause losses in the production of food product. Jida powder production technology consists of: cleaning berries from dust and impuri[1]ties (passing them through a sorting fan); crushing (optimal duration of berry crushing in the IV-1 crusher τ= 52-65 sec, rotation speed of the working body 12000 rpm); drying (dry in the sun for fruits with a high sugar content).

Effect of citrus fiber on physicochemical quality of Frankfurter sausages: A study on lipid oxidation and protein gel characteristics

Citrus fibers (CF) are frequently used to enhance the water-holding capacity and nutritional profile of meat products. However, their impact on the lipid oxidation and gel properties of emulsified meat products remains incompletely elucidated. This study aims to comprehensively assess the physicochemical and sensory attributes of frankfurter sausages enriched with CF and elucidate the underlying mechanisms. The properties of lipid oxidation, protein intermolecular interactions, and microstructural changes in CF-enriched frankfurter sausages were investigated. The results indicate the potential role of flavonoids contained in CF in preventing lipid oxidation in frankfurters sausages. Furthermore, the incorporation of CF contributes to the formation of a denser microstructure, achieved through the exposure of protein hydrophobic groups and the transformation of α-helical structures into β-turn configurations. These findings advance the understanding of how CF impacts the quality of frankfurter sausages, offering insights for improving the utilization of CF resources and developing higher-value functional meat products.

Optimization of the Encapsulation of Vitamin D3 in Oil in Water Nanoemulsions: Preliminary Application in a Functional Meat Model System.

Meat products containing Vitamin D3 (VD3) are an innovative option that could contribute to reducing deficiencies in this micronutrient. Designing nanoemulsions that carry VD3 is the first step in developing functional meat products. Thereby, this study investigated the impact of food components on the nanoemulsion properties. A central composite design was used to study the effects of pea protein (PP, 0.5-2.5%), safflower oil (SO, 5-15%), and salt (0-0.5%) on the nanoemulsion stability (ζ-potential and particle size) and the VD3 retention. Also, the optimized nanoemulsion carrying VD3 was incorporated into a meat matrix to study its retention after cooking. The combination of food components in the optimized nanoemulsion were SO = 9.12%, PP = 1.54%, and salt content = 0.4%, resulting in the predicted values of ζ-potential, particle size, and VD3 retention of -37.76 mV, 485 nm, and 55.1%, respectively. The VD3 that was nanoencapsulated and included in a meat product remained more stable after cooking than the VD3 that was not encapsulated. If a meat product is formulated with 5 or 10% safflower oil, the stability of the nanoencapsulated VD3 is reduced. This research contributes to developing functional meat products carrying nanoencapsulated vitamin D3 in natural food-grade components.

Physico-chemical changes in developed probiotic chicken meat spread fermented with Lactobacillus acidophilus and malted millet flour

This study was envisaged to develop a probiotic chicken meat spread fermented with Lactobacillus acidophilus (Lactic acid bacteria-LAB) and malted sorghum flour as a substrate and evaluation of its quality. Chicken meat spread was prepared by incorporating malted sorghum flour at 0, 2, 4 and 6 % (w/w) levels as a substrate in the product's formulation, along with Lactobacillus acidophilus at a concentration of 1 million cfu/g of the product. The product prepared with different formulations i.e. C (meat spread only), C1 (meat spread with 0 % malted sorghum flour + LAB), T1 (meat spread with 2 % malted sorghum flour + LAB), T2 (meat spread with 4 % malted sorghum flour + LAB) and T3 (meat spread with 6 % malted sorghum flour + LAB) were assessed for fresh product study and the storage stability at refrigeration temperature for 16 days when the physico-chemical parameters were analyzed. The fresh product study revealed significantly (p ≤ 0.05) higher moisture content in the T3 group. However, lower protein, ether extract, and ash content in T2 and T3 samples compared with the control, whereas a higher emulsion stability and cooking yield in the T2 group were observed when compared with the control. Free fatty acid, thiobarbituric acid, and titratable acidity values significantly (p ≤ 0.05) increased for the fermented samples in comparison to the control, and the same trend continued during the entire storage period. This study showcases the potential of using malted sorghum flour and Lactobacillus acidophilus to enhance the functional properties of chicken meat spreads, making them more nutritious and appealing to health-conscious consumers. Future research should focus on optimizing ingredient proportions and exploring alternative substrates to further improve these functional meat products.

Spicing Up Meat Preservation: Cinnamomum zeylanicum Essential Oil in Meat-Based Functional Foods-A Five-Year Review.

Today, in the modern consumer era, we are facing a significant change in terms of preferences and behaviour. This tendency is not only a basic desire, but rather a significant social and cultural movement that exerts a tremendous influence on the food industry and correlated sectors. In this direction, food authorities and experts have thoroughly evaluated the practicality of employing natural preservation methods to enhance the quality and safety of foodstuffs, while preserving their nutritional and sensory attributes. Given this context, the development of meat products enhanced with Cinnamomum zeylanicum essential oil (CZEO) poses promising avenues, such as extended shelf-life due to its antimicrobial, antifungal, and antioxidant properties. CZEO also has many health benefits, rendering it as a promising ingredient in functional meat product formulations. Conversely, challenges such as higher associated costs, sensory interactions, and variability arise. Hence, the aim of this review is to offer a novel critical perspective on CZEO's potential application as a functional ingredient in meat products formulations and to address the inherent associated challenges, based on the last five years of scholarly publications.

Evaluation of storage stability of dietary fibre incorporated aerobically packaged spent hen meat snacks at ambient temperature

PurposeThe purpose of the study was to produce a healthier, convenient and traditional ready-to-eat (RTE) snack option with increased nutritional value, using spent hen meat, dietary fibre (DF) and simple technological methods. The product was designed to be stable without refrigeration and be easily adoptable by local self-help groups, rural women and youth and entrepreneurs in urban and semi-urban areas.Design/methodology/approachConventional binder used for making snacks, i.e. rice flour was partially replaced by different sources of antioxidant DFs, i.e. oat flour (T1 – 10%), finger millet flour (T2 – 5%) and amaranth flour (T3 –15%) to prepare spent hen snack sticks (SHSS). The snacks were then packaged in low density polyethylene (LDPE) pouches and evaluated for their storage stability at ambient temperature for a period of 35 days. Their physico-chemical, sensory and microbiological quality was evaluated at a regular interval of 7 days. The proximate composition of developed SHSS was compared to commercially available snack products (chakli/murukku – snacks without meat).FindingsThe fibre-enriched SHSS showed significant improvement in nutritive value, as they contained more fibre (p = 0.001) and protein (p = 0.029) than control SHSS. When compared to commercially available snack product SHSS showed three-fold significant increase in protein (p = 0.000) and ash content (p = 0.001) and only 11%–12% total fat as compared to 31% fat in the market-available product. The most acceptable treatment in terms of overall sensory quality and nutritional aspects was T3; however, T2 was more shelf-stable during the storage period. The study showed that fibre-enriched snacks can be stored at ambient temperature for up to 35 days without substantial loss in physico-chemical, sensory and microbial quality. Hence, substituting rice flour with DFs can lead to the development of products with better sensory attributes and improved functionality.Social implicationsThe simplicity of the product in terms of composition, machinery and low production costs makes it an easily adoptable one by small-scale entrepreneurs, especially those belonging to semi-urban areas.Originality/valueIncorporation of spent hen meat, a relatively cheap but abundant source of protein, in RTE products can serve as an effective way to alleviate protein malnutrition, whereas addition of fibre further improves the functionality of the product. The methodology can be easily taken up by small-scale entrepreneurs and create a market for snack-based functional meat products.

Strategies for Healthier Meat Foods: An Overview.

Functional food products remain the focus of current market trends toward healthier nutrition. The consumption of meat-based functional foods has been a topic of interest in food innovation since some of these products generate controversy due to their possible adverse effects on health. However, studies have demonstrated that meat-based functional products are considered an opportunity to improve the nutritional profile of meat products through the addition of biologically valuable components and to meet the specific needs of consumers. In this sense, some strategies and techniques are applied for processing and developing functional meat products, such as modifying carcass composition through feeding, reformulating meat products, and processing conditions. This review focuses on presenting developed and evaluated strategies that allow the production of healthy and functional meat foods, which application has successfully achieved the sensory, nutritional, and technological parameters mainly affected by such application.

РАЗРАБОТКА ТЕХНОЛОГИИ ПИЩЕВОЙ ДОБАВКИ ИЗ МОДИФИЦИРОВАННОЙ ФАСОЛИ ДЛЯ ИСПОЛЬЗОВАНИЯ В РЕЦЕПТУРАХ МЯСНЫХ ГЕРОДИЕТИЧЕСКИХ ПРОДУКТОВ

The objective of the study is to develop a technology for producing a food additive from sprouted beans of the Pobeditel variety grown in the Republic of North Ossetia – Alania in order to add it to the recipes for functional meat products of gerodietetic orientation. Objectives: theoretical substantiation of the possibilities of using a food additive from regional plant resources in the production of functional meat products of gerodietetic orientation; development of a technology for producing a food additive - bean protein concentrate (BPC) from modified beans of the Pobeditel variety grown in the Republic of North Ossetia – Alania; study of the chemical composition of the developed BPC; study of the functional and technological properties of the developed BPC; development of a recipe and technology for producing meat cutlets of gerodietetic orientation with the addition of the prebiotic BPC based on optimization of essential nutrients in the composition of raw ingredients using mathematical modeling; study of the physicochemical and organoleptic indicators, nutritional value of the finished meat product with the addition of the prebiotic BPC. The objects of the study are native beans, a food additive – prebiotic (BPC), a semi-finished meat product based on the food additive (BPC), and ready-made cutlets with the addition of BAP. Classical methods were used to study the chemical composition of the food additive – bean protein concentrate (BPC). The protein content was determined by the Kjeldahl method, the amino acid composition – by ion-exchange chromatography on an automatic amino acid analyzer from Hitachi. The amount of tryptophan was determined after alkaline hydrolysis. The functional and technological properties of the developed food additive – prebiotic were studied using the pressing method developed by R. Grau and R. Hamm, as modified by V. Volovinskaya and B. Kelman. The study assessed the composition and properties of the developed prebiotic. The principles of computer modeling of the recipe for a semi-finished meat product with BPC have been developed, corresponding to medical and biological requirements and providing the necessary adjustment for essential nutrients. The issues and methods of creating food products that have a functional purpose and are focused on gerodietetic nutrition in modern socio-economic, environmental and demographic conditions have been considered.

Partial Replacement of NaCl with KCl in Cooked Meat Could Reduce the Liver Damage Through Renin-Angiotensin System in Mice.

Dietary salt (sodium chloride, NaCl) is necessary for processed meat products, but intake of a high-sodium diet carries serious health risks. Considerable studies indicate that the partial substitution of NaCl with potassium chloride (KCl) can produce sodium-reduced cooked meat. However, most studies of sodium-reduced cooked meat focus on the production process in vitro, and the effect of cooked meat on health has not been well clarified in vivo. This study finds that compared to the high-sodium group (HS), serum renin, angiotensin-converting enzyme (ACE), angiotensin (Ang) II, and the levels of some indicators of dyslipidemia are decreased in the reduced salt by partial substitution of NaCl with KCl group (RS+K). Furthermore, RS+K increases the antioxidation abilities, inhibits the renin-angiotensin system (RAS) through ACE/Ang II/Ang II type 1 receptor axis pathway, reduces synthesis of triglyceride and cholesterol and protein expressions of inflammatory factors interleukin-17A and nuclear factor-kappa B in the liver. Partial substitution of NaCl with KCl in cooked meat can be a feasible approach for improving the health benefits and developing novel functional meat products for nutritional health interventions.

Основные ориентиры и приоритеты развития отрасли животноводства на Юге России

Purpose. Development of a scientifically based concept of intensification of the livestock sector in the South of Russia through the introduction of modern biotechnological methods to increase the productive effect of feed, progressive molecular genetic methods of forecasting and management of breeding work, innovative technologies for storage and processing of agricultural products. Materials and Methods. Modern research methods in the implementation of the scientific project: chromatographic (HPLC), mass spectrometric (ICP-MS), atomic emission (ICP-AES), enzyme immunoassay (ELISA), PCR (PCR-RFLP, PCR-RT), genome-wide scanning, computer modeling were used. Discussion. A scientifically based strategy for feed production using non-traditional sources of key nutrients has been formulated, which makes it possible to increase the availability and digestibility of nutrients. Genotyping of beef cattle (GH, MC4R, CAPN1) and dairy cattle (CSN), small cattle (GWAS) was performed, the influence of various genotypes on the formation of economic and biological characteristics of animals was studied. Based on the developed technologies for storing and processing livestock and poultry products using regional vegetable raw materials, new types of products have been developed: a functional meat product based on chicken and turkey fillets, chitosan food and vitamin-mineral complex "Complivit"; boiled ham of a herodietic orientation with a high protein content, including beef and chicken meat-broilers; dumplings using beef, pork and chickpea flour, which allows you to increase the protein content in semi-finished products by 2.2% and enrich them with the necessary trace elements; meat product based on sheep meat of regional breeds with the inclusion of beet betaine, edible honeysuckle and cedar meal. A systematic approach has been developed to determine the development potential of livestock enterprises of various forms of management using cluster analysis tools. By improving the physiological parameters of animals and poultry (hematological profile, immune status, intestinal microbiota), forming the structure of the herd taking into account the desired genotypes, negative factors that reduce production efficiency in harsh agro-climatic conditions of arid territories are leveled. Conclusion. The introduction of the research team's developments into the production sector of the South of Russia will increase the productivity of farm animals and poultry by an average of 8-12%, the level of profitability of the industry by 4-6%, reduce the cost of production technology, as well as expand the range of meat and dairy products with increased nutritional and biological value, including functional, therapeutic, preventive and dietary purposes for different groups of the population.

A New Functional Ingredient in Functional Meat Products: Postbiotic

A New Functional Ingredient in Functional Meat Products: Postbiotic

Study and development of healthier and functional meat products

Study and development of healthier and functional meat products

Study of effect of antioxidants and dietary fibres on microbiological and physico-chemical properties of meat semi-finished products

Statistics show that 60-70% of the country's population has a constant deficiency of essential substances, especially vitamin C, 40-60% have a lack of ?-carotene, 30-40% of the population suffer from a lack of vitamins of groups B and E, and in several regions a serious lack of selenium, iodine and fiber has been identified. One of the possible solutions is the selection of promising sources of meat raw materials with high hygienic, functional and technological indicators and the development of functional meat products using antioxidants of vegetable origin and dietary fiber.

Beyond Conventional Meat Preservation: Saddling the Control of Bacteriocin and Lactic Acid Bacteria for Clean Label and Functional Meat Products.

Advancements in food science and technology have paved the way for the development of natural antimicrobial compounds to ensure the safety and quality of meat and meat products. Among these compounds, bacteriocin produced by lactic acid bacteria has gained considerable scientific attention for its ability to preserve the healthy properties of meat while preventing spoilage. This natural preservative is seen as a pioneering tool and a potent alternative to chemical preservatives and heat treatment, which can have harmful effects on the nutritional and sensory qualities of meat. Bacteriocin produced by lactic acid bacteria can be used in various forms, including as starter/protective cultures for fermented meats, purified or partially purified forms, loaded in active films/coatings, or established in encapsulate systems. This review delves into the downstream purification schemes of LAB bacteriocin, the elucidation of their characteristics, and their modes of action. Additionally, the application of LAB bacteriocins in meat and meat products is examined in detail. Overall, the use of LAB bacteriocins holds immense potential to inspire innovation in the meat industry, reducing the dependence on harmful chemical additives and minimizing the adverse effects of heat treatment on nutritional and sensory qualities. This review provides a comprehensive understanding of the potential of bacteriocin produced by lactic acid bacteria as a natural and effective meat preservative.

THE ROLE OF PLANT COMPONENTS IN IMPARTING FUNCTIONAL PROPERTIES TO RESTRUCTURED MEAT PRODUCTS

Subject. The physical, chemical and functional-technological traits of plant components used to impart functional properties to restructured meat products. Purpose. The work is reviewing scientific papers on functional meat products and, in particular, on the use of plant components to impart functional properties to restructured meat products – sausages, pâtés, etc. and the study of the properties of vegetable raw materials for adding these raw materials to the composition of functional pâté products. Methods. Within the framework of the research, we used the principles of a systematic approach to the research of factual materials, in particular scientific and professional sources, the results of previous research; abstract-logical approach to generalize the results of the study and formulate conclusions. Results. An analysis of a number of sources of scientific literature has shown that for the manufacture of functional restructured meat products, it is advisable to use a number of ingredients of plant origin, in particular, flour from the seeds of various crops (rice, corn, soybeans, flax, sunflower, etc.) and mixtures of various types of flour. The purpose of using flour in formulations of functional pâté products is, in particular, to enrich these products with proteins and polysaccharides. The content of the analyzed scientific sources also shows that the fatty acid composition of vegetable oils (sunflower, flaxseed, corn) and their blends contributes to the enrichment of meat restructured products with ω-6 and ω-3 fatty acids, that is, it implements the functionality of these products. The functional components of flour and oils normalize the functioning of the gastrointestinal tract and, in a technological sense, contribute to an increase in the moisture-binding capacity of the meat system and improve the sensorial and rheological properties of meat functional products. Scopes of results. The results of the study will contribute to further study of the technologies of functional pâtés intended for the nutrition of special categories of consumers as well as to the enhancing of technologies of functional pâtés in the practice of meat processing.

Scientific basics to develop functional meat pâtés

The problems of providing consumers with healthy nutrition in sufficient quantities are typical for the entire modern world, and specialists are working hard to solve them, trying to harmonize the priorities of nutritional value with the basics of thrifty use of food resources. In this regard, it is important to develop functional food products, the composition and production technology of which rationally correspond to the nutritional needs of certain categories of consumers. The purpose of the article is to substantiate the use of the indicated vegetable raw materials in functional pâté products and to determine the quantitative parameters of their inclusion in formulations. To study the swelling and hydration of the samples, conventional laboratory methods were used, the water-retaining and fat-retaining capacities were determined by the Schoch method, the amino acid composition – by using the High-Performance Liquid Chromatography. The research has confirmed the feasibility of using plant flour and oils as sources of protein and fat to impart functional properties to meat products and to save valuable meat raw materials. Studies of the physical, chemical and functional-technological properties of flaxseed, rice, corn, sunflower flour showed that flaxseed and rice flour are the most suitable for creating formulations of functional meat products. The determination of the amino acid composition of these two types of flour showed a higher content of essential amino acids, including lysine, in flaxseed flour, which is very valuable for ensuring the proper functioning of the child's brain. For the rational conduct of research, a generalized scheme for planning formulations of functional pâté products was proposed, based on the properties of the used plant materials and the desired functional properties of these products. The practical value of the studies performed is that they made it possible to determine the necessary ratios of vegetable raw materials in the formulations of meat pâtés, which determine their functional properties

Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review.

In the present day, it has been widely established that a high intake of animal fat that contains a high content of saturated fatty acids may cause several life-threatening diseases, including obesity, diabetes-type 2, cardiovascular diseases, as well as several types of cancer. In this context, a great number of health organizations and government agencies have launched campaigns to reduce the saturated fat content in foods, which has prompted the food industry, which is no stranger to this problem, to start working to develop foods with a lower fat content or with a different fatty acid profile. Nevertheless, this is not an easy task due to the fact that saturated fat plays a very important role in food processing and in the sensorial perception of foods. Actually, the best way to replace saturated fat is with the use of structured vegetable or marine oils. The main strategies for structuring oils include pre-emulsification, microencapsulation, the development of gelled emulsions, and the development of oleogels. This review will examine the current literature on the different (i) healthier oils and (ii) strategies that will be potentially used by the food industry to reduce or replace the fat content in several food products.

Applicability of the probiotic Lactiplantibacillus plantarum BFL as an adjunct culture in a dry fermented sausage

The addition of probiotic bacteria to a meat batter allows the development of functional fermented sausages. The aim of this work was to study the effect of microencapsulated Lactiplantibacillus plantarum BFL (EP) and as free cells (FP) on microbiological, physicochemical, and sensory parameters of fermented sausages during the drying stage and on the product ready for consumption. The microencapsulation of L. plantarum BFL did not improve its viability during the drying stage. In addition, sausages inoculated with L. plantarum BFL (FP and EP) caused lower residual nitrites values, pH values and Escherichia coli counts than the Control (C). However, only the presence of free cells of L. plantarum BFL (FP) caused a decrease in the Enterobacteriaceae and mannitol salt-positive Staphylococcus counts. In the sensory analysis, no significant differences were found in the acceptability of the different sausages. However, the acidity in probiotic sausages (FP and EP) was an attribute that consumers highlighted. The probiotic L. plantarum BFL could adapt and survive at high doses in the matrix of an industrial fermented sausage. Therefore, its use could represent a strategy both for biocontrol of pathogens and for the development of functional meat products.

Effect of compound dietary fiber of soybean hulls on the gel properties of myofibrillar protein and its mechanism in recombinant meat products.

Response surface methodology was used to determine the optimum ratio of rice husk dietary fiber, soybean hull dietary fiber, and inulin as 1.40, 1.42, and 3.24%. The effects of compound and single dietary fiber on water holding capacity, gel strength, secondary structure, rheological properties, chemical action force, and microstructure of myofibrillar proteins (MP) gel were investigated. The application of composite dietary fiber significantly (P < 0.05) improved the gel strength, water holding capacity and storage modulus (G') of MP gel. Fourier transform infrared spectrum analysis shows that the addition of compound dietary fiber can make the gel structure more stable. The effect of dietary fiber complex on the chemical action of MP gel was further studied, and it was found that hydrophobic interaction and disulfide bond could promote the formation of compound gel. By comparing the microstructure of the MP gel with and without dietary fiber, the results showed that the MP gel with compound dietary fiber had smaller pores and stronger structure. Therefore, the rice hull dietary fiber, the soybean hull dietary fiber and the inulin are compounded and added into the low-fat recombinant meat product in a proper proportion, so that the quality characteristics and the nutritional value of the low-fat recombinant meat product can be effectively improved, the rice hull dietary fiber has the potential of being used as a fat substitute, and a theoretical basis is provided for the development of the functional meat product.