Functional Meat Products Research Articles

Consumer Behaviors Toward Novel Functional and Convenient Meat Products in Poland

AbstractThe aim of the presented study was to evaluate consumer behaviors towards novel meat products in Poland. The research was conducted using PAPI method on a group of 559 Polish respondents purchasing meat and meat products. The highest share of declared “innovators” or “early adopters” was observed among respondents purchasing meat and sausages in natural food shops (75%, 83%), supermarkets (59%, 58%) and specialist meat stores (50% for sausages), whereas the lowest interest in novelty was expressed by the respondents purchasing meat and sausages in the local grocery shops (35%, 26%) and discount stores (29%, 36%). In the case of cold cuts deluxe the highest interest in novelty was observed among respondents purchasing in discount stores (71%), while the lowest – among respondents purchasing in supermarkets (27%) and natural food shops (17%). The identified trend suggesting that customers are willing to buy various novel meat products in the different places may be a contribution to the formulation of the modern marketing strategies.Practical ApplicationsThe major achievement of this study is a new insight into market strategies for novel functional meat products. It was observed that customers are willing to buy various novel meat products in the different places (cold cuts deluxe in discount stores, sausages in natural food shops). The presented study may be a valuable contribution to the recognition of the effective marketing strategies, especially in terms of distribution.

Effect of incorporation of calcium lactate on physico-chemical, textural, and sensory properties of restructured buffalo meat loaves.

Aim:The present study was conducted to develop a functional meat product by fortifying calcium (in the form of calcium lactate) with restructured buffalo meat loaf (RBML).Materials and Methods:Deboned buffalo meat obtained from the carcass of adult female buffalo within 5-6 h of slaughter and stored under frozen condition. Calcium fortified RBML were prepared by replacing the lean buffalo meat with calcium lactate powder at 0%, 1%, 1.25%, and 1.5% level through the pre-standardized procedure. The developed products were evaluated for physico-chemical properties, proximate composition, calcium concentration (mg/100 g), water activity (aw), Lovibond® tintometer color units, texture profile analysis (TPA), and sensory qualities as per-standard procedures.Results:Of the various product quality parameters evaluated, cooking yield (%), product pH, moisture (%), protein (%), fat (%), and water activity (aw) decreases significantly with increasing level of calcium lactate. Calcium content of fortified functional RBMLs was 135.02, 165.73, and 203.85 mg/100 g as compared to 6.48 mg/100 g in control. Most of the sensory scores at 1% and 1.25% levels of calcium lactate in treatment products remained comparable among themselves and control product, with a gradual decline.Conclusions:The present study concluded that 1.25% calcium lactate was the optimum level for the fortification of calcium in RBML without affecting the textural and sensory properties which could meet out 15% of recommended dietary allowance for calcium.

Возможности моделирования функциональных пищевых продуктов из мяса

Возможности моделирования функциональных пищевых продуктов из мяса

Development of designer chicken shred with response surface methodology and evaluation of its quality characteristics.

Meat is considered to be an excellent source of protein, essential minerals, trace elements and vitamins but negative concerns regarding meat consumption and its impact on human health have promoted research into development of novel functional meat products. In the present study Rice bran oil (RBO), and Flaxseed oil (FSO) were used for attaining an ideal lipid profile in the product. The experiment was designed to optimise the RBO and FSO concentration for development of product with ideal lipid profile and maximum acceptability by the application of central composite rotatable design of Response surface methodology (RSM). Levels of RBO and FSO were taken as independent variables and overall acceptability (OAA), n-6 and n-3 fatty acids as responses. Quadratic fit model was found to be suitable for optimising the product. Sample with RBO (20.51ml) and FSO (2.57ml) yielded an OAA score of 8.25, 29.54% of n-6 and 7.70% of n-3 having n-6/n-3 ratio as 3.8:1. Optimised product was analysed for physico-chemical, sensory and microbial profile during storage at 4 ± 1°C for 30days. Increase in the lipid oxidative parameters was observed during storage but it was not significant (p < 0.05). Studies revealed great potential of developing functional poultry products with improved nutritional quality and good shelf stability by incorporating RBO and FSO.

Potential of bacteriocin-producing lactic acid bacteria for safety improvements of traditional Thai fermented meat and human health

Lactic acid bacteria (LAB) are very important in converting of agricultural products into safe, delicious and shelf stable foods for human consumption. The preservative activity of LAB in foods is mainly attributed to the production of anti-microbial metabolites such as organic acids and bacteriocins which enables them to grow and control the growth of pathogens and spoilage microorganisms. Besides ensuring safety, bacteriocin-producing LAB with their probiotic potentials could also be emerging as a means to develop functional meat products with desirable health benefits. Nevertheless, to be qualified as a candidate probiotic culture, other prerequisite probiotic properties of bacteriocin-producing LAB have to be assessed according to regulatory guidelines for probiotics. Nham is an indigenous fermented sausage of Thailand that has gained popularity and acceptance among Thais. Since Nham is made from raw meat and is usually consumed without cooking, risks due to undesirable microorganisms such as Salmonella spp., Staphylococcus aureus, and Listeria monocytogenes, are frequently observed. With an ultimate goal to produce safer and healthier product, our research attempts on the development of a variety of new Nham products are discussed.

Sa1970 Colorectal Cancer Prevention in an Animal Model Using Functional Meat Foods

Colorectal cancer (CRC) is the main cause of cancer in Western populations, with about 41.9 cases (USA) to 28.2 cases (EU) per 100,000 habitants per year (1). Different genetic (apc mutations, etc.), chemical (benzopyrenes, nitrosamines, etc.), environmental (heavy metals, etc.) and nutritional (saturated fat, etc.) factors affect the colon mucosa, generating diverse gene damages that eventually will lead to alterations in the multiplication process at the colonocyte level, giving rise to aberrant crypt foci, then to a localized adenoma, and finally to invasive carcinoma (2). A CRC rat model has been used in order to evaluate the effect of two functional meat products with respect to prevention of this neoplasm. These functional meat products (cooked ham (CH) and traditional chorizo sausage (CS)) contain the plant prebiotic fructooligosaccharide inulin (a long chain of linear fructose with an initial glucose moiety) at diverse concentrations (10% and 15.8% respectively) (3). Prebiotics compounds are not digested by enzymes present in human digestive tract. However, several species of gut bacteria are able to metabolize these prebiotics, giving rise to short-chain fatty acids (SCFAs) with antitumor activity at colonocyte level (4). CRC was induced in 5 groups of 7 Fisher 344 rats by using azoxymethane (a carcinogen with tropism for colon mucosa) (5). During 5 months, rats were fed with regular feed (absolute control group), or with control meat products together with feed (CH or CS), or with functional meat products together with feed (functional CH and functional CS). After the study, animals were sacrificed and colons examined for existing tumors. Rats fed with functional meat products showed 33.27% (functional CH) and 64.61% (functional CS) less tumors than their respective control groups. Also, they showed 44.60% (functional CH) and 70.30% (functional CS) less tumor covered areas in colon mucosa than their control groups. Rats fed with functional foods also showed an increase in caecum weight and some colon microbiota populations. This demonstrates that both functional meat products, when included in the diet of this animal CRC model, greatly diminish the number and progression of tumor lesions in the colon mucosa after treatment with the colon mutagen. Therefore, these functional meat products could be of great interest in order to help human populations to diminish CRC incidence. Globocan 2012 http://globocan.iarc.fr 2. Tantamango YM, Knutsen SF, Beeson L, Fraser G, Sabate J. Gastrointest Cancer Res., 2011, 4(5-6):161-7 3. Kelly G. Altern Med Rev., 2008, 13(4):315-29 4. J.H. Cummings, G.T. Macfarlane. J Appl Microbiol, 70 (6) (1991), pp. 443459 Martha VergheseT, Lloyd T. Walker,Louis Shackelford, Chandramohan B. Chawan. Nutrition Research ,2005), 25: 859-868

Nanotechnology in meat processing and packaging: potential applications - a review.

Growing demand for sustainable production, increasing competition and consideration of health concerns have led the meat industries on a path to innovation. Meat industries across the world are focusing on the development of novel meat products and processes to meet consumer demand. Hence, a process innovation, like nanotechnology, can have a significant impact on the meat processing industry through the development of not only novel functional meat products, but also novel packaging for the products. The potential benefits of utilizing nanomaterials in food are improved bioavailability, antimicrobial effects, enhanced sensory acceptance and targeted delivery of bioactive compounds. However, challenges exist in the application of nanomaterials due to knowledge gaps in the production of ingredients such as nanopowders, stability of delivery systems in meat products and health risks caused by the same properties which also offer the benefits. For the success of nanotechnology in meat products, challenges in public acceptance, economics and the regulation of food processed with nanomaterials which may have the potential to persist, accumulate and lead to toxicity need to be addressed. So far, the most promising area for nanotechnology application seems to be in meat packaging, but the long term effects on human health and environment due to migration of the nanomaterials from the packaging needs to be studied further. The future of nanotechnology in meat products depends on the roles played by governments, regulatory agencies and manufacturers in addressing the challenges related to the application of nanomaterials in food.

Benefits on body fat composition of isocalorically controlled diets including functionally optimized meat products: Role of alpha-linolenic acid

The effects on body composition and cardiovascular risk of functional meat products, within a balanced diet, were investigated in a randomized, double-blind, 10-week nutritional intervention. Fifty-four adults were distributed in three groups, consuming 600 g/week of a reference meat product (RP), optimized nutritional product-1 (ONP-1), lower in fat, or ONP-2, n-3 PUFA enriched. Measures were performed at baseline and the endpoint. All groups lost fat mass, being subjects on the ONP-2 group those with more fat loss (p = 0.042) compared to the other groups. Correlation analyses evidenced significant associations between alpha-linolenic acid (ALA) intake and plasma levels (p = 0.001), as well as between plasma levels and fat mass changes (p = 0.03). The inclusion of optimized meat products, with n-3 PUFA (Polyunsaturated fatty acids) and an improved nutritional profile may be a healthy strategy, as a functional food, within an isocalorically controlled diet. ALA consumption may play a role in body composition changes.

Sensory and physicochemical evaluation of low-fat chicken mortadella with added native and modified starches

The objective of this work was to evaluate the effect of adding different starches (native and modified) on the physicochemical, sensory, structural and microbiological characteristics of low-fat chicken mortadella. Two formulations containing native cassava and regular corn starch, coded CASS (5.0% of cassava starch) and CORN (5.0% of regular corn starch), and one formulation produced with physically treated starch coded as MOD1 (2.5% of Novation 2300) and chemically modified starch coded as MOD2 (2.5% of Thermtex) were studied. The following tests were performed: physicochemical characterization (moisture, ash, protein, starch and lipid contents, and water activity); cooling, freezing and reheating losses; texture (texture profile test); color coordinates (L*, a*, b*, C and h); microbiological evaluation; sensory evaluation (multiple comparison and preference test); and histological evaluation (light microscopy). There was no significant difference (p > 0.05) for ash, protein, cooling loss, cohesiveness or in the preference test for the tested samples. The other evaluated parameters showed significant differences (p < 0.05). Histological study allowed for a qualitative evaluation between the physical properties of the food and its microscopic structure. The best results were obtained for formulation MOD2 (2.5% Thermtex). The addition of modified starch resulted in a better performance than the native starch in relation to the evaluated technological parameters, mainly in relation to reheating losses, which demonstrated the good interaction between the modified starch in the structure of the product and the possibility of the application of this type of starch in other types of functional meat products.

Effect of hemicellulose from rice bran on low fat meatballs chemical and functional properties

The paper study the functional properties of hemicellulose B (RBHB) and rice bran insoluble dietary fibre (RBDF) to develop an acceptable low fat meat product enriched with high content fibre from defatted rice bran. Meatballs were produced with three different formulations including 2%, 4% and 6% RBHB or RBDF addition. The total trans fatty acids were lower and the ratio of total unsaturated fatty acids to total saturated fatty acids was higher in the samples with added RBHB than in the control meatballs. Meatballs containing RBHB had lower concentrations of total fat and total trans fatty acids than the control samples. Sensory evaluations revealed that meatballs with 2%, 4% and 6% RBHB were overall acceptable. This confirms that the RBHB preparation from defatted rice bran has great potential in food applications, especially in development of functional foods including functional meat products.

Functional meat products; development and evaluation of their health-promoting properties

For a number of reasons, meat products are an exceptionally adequate means for introducing different bioactive compounds into the diet without modifying eating habits. In recent years, there has been a notable development of meat products designed as potentially functional foods. Within the framework of the functional food, this article provides a general view of the reasons that motivate and justify their formulation, with special emphasis on: a) aspects to be considered in their design in order to be able to make nutrition claims and statements concerning their health-promoting properties; b) the strategies employed to optimize the presence of functional ingredients, favoring the presence of beneficial bioactive compounds and limiting others with negative consequences for our health, and c) the procedures for demonstrating a relationship between the consumption of potentially functional meat products with beneficial effects on health and the way in which these studies are reflected in the literature.

THE USAGE OF ANIMAL AND VEGETABLE ORIGIN RAW MATERIALS COMBINATORICS IN MEAT PRODUCTS OF “HALAL” CATEGORY DEVELOPMENT

Integrated researches aimed to develop technologies and recipes for meat products of “Halal” category using seed fat and Milk Protein-Carbohydrate Concentrate (MPCC) represent a new generation of scientific and practical interest. In this connecti on, the authors propose technologies and recipes fo r meat products of “Halal” category, designed on the basis of rational combinatorics of animal and vegetable origin raw materials, that let us to expa nd the range of halal meat products and to develop cost-effective technologies. The results of the res earch have provided expanding the range of functional meat products, including Halal products for muslims, that meet the quality standards of the finished product in the category «Halal». Practical feasibility of using a vegetable fats complex and Milk Protein-Carbohydrate Concentrate (MPCC) «Lactobel-ED» in sausage production has been found. The levels of adding to the formula have been prove d. Thermodenaturation of milk and whey proteins during thickening and drying of “Lactobel-ED” increases the availability of peptide chains and ionized amino acid residues. Solubility study showed that t he concentrate is highly soluble in aqueous solutions, but this has a high dispersion degree, w hich increases the overall adsorption surface. Analysis of the results of structural and mechanica l changes in the characteristics of minced model systems indicates a decline in YV of prototypes wit h sunflower oil on average 99.5 Pa.

Efficacy of flaxseed flour as bind enhancing agent on the quality of extended restructured mutton chops.

Consumers have become very conscious about their nutrition and well being due to changes in their socio-economic lifestyle and rapid urbanization. Therefore, development of technology for production of low cost and functional meat products is urgently required. One such approach is innovative restructuring technology in which binding of meat pieces still remains the main challenge and extension of product is generally associated with poor binding and texture. Thus, the present study was envisaged as an attempt to solve this problem by the incorporation of flaxseed flour (FF) as bind enhancing agent. The FF was used at three different levels viz., 0.5%, 1%, and 1.5% to replace lean meat in pre-standardized restructured mutton chops formulation. The products were subjected to analysis for physico-chemical, sensory and textural properties. Cooking yield, moisture percentage and fat percentage increased with increase in the level of incorporation of FF, however, protein percent and pH decreased with increase in the level of incorporation. Shear force value of product incorporated with 1.5% FF was significantly higher (p<0.01) than control and product containing 0.5% FF level. Among the sensory attributes, product with 1% flaxseed flour showed significantly higher values (p<0.05) for general appearance, binding, texture and overall acceptability. Hardness showed significant increasing (p<0.01) values with increasing levels of incorporation of flaxseed flour, however all other parameters of texture profile analysis showed a decreasing trend. On the basis of sensory scores and physico-chemical properties, the optimum incorporation level of FF was adjudged as 1%. Products incorporated with optimum level of flaxseed flour (1%) were also assessed for water activity and microbiological quality during the storage period of 15 days. It was found that the extended restructured product could be safely stored under refrigeration (4°C±1°C) in low density polyethylene (LDPE) pouches for 15 days without marked deterioration in sensory and microbiological quality. Thus, it was concluded that flaxseed flour can be used as a good bind enhancing agent in extended restructured meat products at an economic cost.

Technological, physico-chemical and sensory properties of raw and cooked meat batter incorporated with various levels of cold milled flaxseed powder

Flaxseed has been proven for its multidimensional health benefits and can be used for development of emulsion type functional meat products. In view of this the incorporation of cold milled flaxseed powder (FSP) in meat batter at level 1-5% was investigated. The results revealed that incorporation significantly (P < 0.05) decreased the total fluid release (TFR), fat release (FR) and water release (WR) of raw meat batter. The surface and internal color values were differed significantly (P < 0.05) among treatments at initial as well as during refrigerated storage period. Texture values especially hardness and chewiness values were found less (P < 0.05) in FSP treated samples and textural properties in FSP treated samples were not deteriorated during storage as compared to control samples. Thus incorporation of FSP had some beneficial effects on physico-chemical properties and textural properties which were also stable during storage period. However the redness values and sensory scores were observed less in FSP treated samples.

Effect of a brown seaweed (Laminaria digitata) extract containing laminarin and fucoidan on the quality and shelf-life of fresh and cooked minced pork patties

A spray-dried seaweed extract containing laminarin (L, 9.3%) and fucoidan (F, 7.8%) (L/F extract) from brown seaweed (Laminaria digitata) was added directly to minced pork (M. longissimus dorsi) (LD) at levels of 0.01%, 0.1% and 0.5% (w/w). Fresh and cooked minced pork patties were stored in modified atmosphere packs containing 80% O2:20% CO2 and 70% N2:30% CO2, respectively, for up to 14days at 4°C. The L/F extract reduced the surface redness (‘a*’ values) of fresh patties as a function of concentration. The L/F extract (0.5%) exerted the greatest lipid pro-oxidant activity in fresh patties. The L/F extract (0.5%) significantly decreased (P<0.05) lipid oxidation in cooked patties. The L/F extract had no effect on the microbiological status, pH, water holding capacity (WHC) or cook loss of patties. Pork patties containing 0.01% L/F were preferred by sensory panellists. Further research will focus on the use of refined purified seaweed extracts in functional meat products.

Flavonoids in the development of functional meat products: A review

Flavonoids or bioflavonoids are unique low molecular weight ubiquitous polyphenolic compounds produced by plants during their metabolic activities as a secondary metabolites and responsible for major organoleptic characteristics and health benefits of plant derived foods. The flavonoids are potent antioxidants agents and protect the cells by scavenging and inhibiting the production and initiation of free radicals, superoxide anions and lipid peroxy radicals. Besides potent antioxidant capacity, flavonoids also shows antimicrobial, antimutagenic, antidiabetic, antithrombosis, antirheumatic, antiatherosclerotic, antiallergic, anti-inflammatory, antiulcers and hepatoprotectives and better termed as neutraceuticals. The antioxidant capacity of meat is very low and this can be increased by adding flavonoids in meat during processing in the form of plant parts rich in flavonoids such as seeds, fruit skin or peel, bark and flower as raw or in extract form without comprising the sensory attributes of meat and meat products.

Functionality and Application of Dietary Fiber in Meat Products

Dietary fiber naturally present in various sources of cereals, legumes, fruits and vegetables plays a physiological role in human health, such as lowering cholesterol and blood pressure, improving blood glucose control in diabetes, helping with weight loss and management, and reducing cancer risk. In addition, dietary fibers have has been added as a functional food ingredient to food products to provide water-holding capacity, viscosity, gel-forming ability, and fat-binding capacity to food products. These beneficial characteristics of dietary fiber components can improve the image of meat products to be healthy and functional food products. This article reviews the concept and current definition of dietary fibers in food products along with their health benefits and functional characteristics. Dietary fibers from different sources like cereals, legumes, fruits, and vegetables and soluble dietary fibers have been applied as functional ingredients to various types of meat products, such as beef patties, ground beef and pork, pork and chicken sausages, meatballs, and jerky etc. Based on the application of dietary fibers to different types of meat products, possible future characteristics in selecting appropriate dietary fiber ingredients and their proper incorporation are explored to develop and produce healthy and functional meat products with high dietary fiber contents.

Development of Meat and Poultry Products Enriched with n-3 PUFAs and their Functional Role

At present, foods containing n-3 polyunsaturated fatty acids (n-3 PUFAs) are being studied through clinical trials, analytical assays and meta-analysis in order to confirm their potential health benefits. Indeed, there is a continuous search for new ways to develop products rich in n-3 PUFAs. The aim of the current review is to provide a general vision of the concept of functional meat products rich in n-3 PUFAs not only concerning fishy products, but also those from enriched meat products of monogastric and ruminant animals. This document highlights the importance of n-3 PUFAs as an essential nutrient and a functional ingredient in meat products in order to prevent deficiency or even to treat pathological conditions as cancer, cardiovascular diseases, obesity, depression and childhood disorders. Ways to improve depth in this review are those made in diets for monogastric and ruminant animals that have been enriched with n-3 PUFAs and in some cases supplemented with vitamin E. This also shows that there are other techniques to improve the meat products by varying the stage of process or formulation. Both strategies have been essentially reduced n-6: n-3 recommended to values below 4. Some studies of this paper emphasize using antioxidants such as vitamin E, as a positive influence on lipid oxidative and sensory stability of meat and meat products to avoid the variation in colour, flavour, taste and texture. The review shows recent strategies to improve the quality of meat and processed meat that would allow considering them as important functional foods. Keywords: Fuctional meat foods, long chain n-3 PUFAs, enriched diet, EPA, DHA, n-6: n-3 ratio, monogastric and ruminant animals, n-3 meat products, vitamin E, fatty acids

Aceites y grasas vegetales como ingrediente funcional en productos cárnicos

Sausages are a widely consumed food in Mexico, and due to their low fat content (ca. 10%) they can be employed to enrich diet by including functional or nutraceutic ingredients as vegetable fats and oils. The replace or incorporation of vegetable fats or oils in cooked sausages is a way to improve their nutritional profile to offer functional meat products.

Functional Meat Products: A Review

Functional Meat Products: A Review