Healthier Meat Products Research Articles

Olive oil-in-water emulsion as a source of desirable fatty acids in free-range “Caipira” chicken ham

The aim of this study was to evaluate the effect of partially replacing pork backfat with fresh or pre-emulsified olive oil on the technological and nutritional quality characteristics of free-range chicken ham. Three formulations were studied: normal free-range chicken ham (control), free-range chicken ham with a partial replacement of the animal fat with fresh olive oil (HFRE), and free-range chicken ham with a partial replacement of the animal fat with pre-emulsified olive oil (HPEM). Samples were evaluated for their chemical and physical properties, fatty acid profiles, and oxidative stability. All the samples showed lipid and protein contents within the limits established by Brazilian legislation. The addition of fresh and pre-emulsified olive oil as a fat replacer in free-range chicken ham increased the proportions of mono- and polyunsaturated fatty acids and decreased the percentage of saturated fatty acids. The atherogenicity and thrombogenicity indexes were lower in formulations with fresh and pre-emulsified olive oil, respectively. All evaluated samples showed good oxidative stability over the storage time. We concluded that the products developed exhibit potential to be used as healthy meat products by the food industry and become suitable options to diversify the production of free-range chicken meat.

Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario

BackgroundStrategies for the reformulation of meat products respond to consumers’ demand for healthier food alternatives. The reduction of salt or sodium and animal fat, and the substitution of synthetic antioxidants by natural ones have been a subject of study for Brazilian researchers for many years, but the industrial application of new technological alternatives presents the challenge of adapting to regulations related to the processing of meat products. Scope and approachReports by Brazilian researchers from 2011 to 2019 were collected from the Scopus database and their abstracts were submitted to a textual analysis to visualize the trend of studies over these years. The relationship between the approaches/ingredients proposed in the studies and the Brazilian regulation was discussed. Key findings and conclusionsNumerous alternatives for natural antioxidants and salt and animal fat substitutes have been proposed, but Brazilian regulation is restrictive with respect to the use of natural antioxidants and the most studied salt substitute in meat products. However, studies using alternatives more compatible with Brazilian regulations have been proposed. For industrial application purposes, some flavorings and spices may have antioxidant activity and act as natural antioxidants, delaying the lipid oxidation of meat products; the sodium content can be reduced using several morphologies or sizes of salt particles; and the incorporation of oils rich in polyunsaturated fatty acids, embedded in oleogels and microparticles using encapsulating proteins, seem to be a viable alternative for reducing animal fat in meat products.

Development of Meat Products with Healthier Lipid Content: Vibrational Spectroscopy.

This review focuses on the importance of developing meat products with healthier lipid content and strategies such as the use of structured lipids to develop these enriched products. The review also conducts a critical analysis of the use of vibrational spectroscopy as a tool to further these developments. Meat and meat products are extensively recognized and consumed in the world. They are an important nutritional contribution in our diet. However, their consumption has also been associated with some negative consequences for health due to some of its components. There are new trends in the design of healthy meat products focusing mainly on improving their composition. From among the different strategies, improving lipid content is the one that has received the most attention. A novel development is the formation of lipid materials based on structured lipids such emulsion gels (EGs) or oil-bulking agents (OBAs) that offer attractive applications in the reformulation of health-enhanced meat products. A deeper interpretation is required of the complicated relationship between the structure of their components and their properties in order to obtain structured lipids and healthier meat products with improved lipid content and acceptable characteristics. To this end, vibrational spectroscopy techniques (Raman and infrared spectroscopy) have been demonstrated to be suitable in the elucidation of the structural characteristics of lipid materials based on structured lipids (EGs or OBAs) and the corresponding reformulated health-enhanced meat products into which these fat replacers have been incorporated. Future research on these structures and how they correlate to certain technological properties could help in selecting the best lipid material to achieve specific technological properties in healthier meat products with improved lipid content.

Effect of sodium alginate coating containing clove ( Syzygium Aromaticum ) and lemon verbena ( Aloysia Citriodora ) essential oils and different packaging treatments on shelf life extension of refrigerated chicken breast

The present study was conducted to preserve the microbial quality of chicken breast during storage time by using sodium alginate active coating solutions incorporated with different natural antimicrobials including Lemon Verbena (Le) and clove essential oils (Cl) which were added individually and in combination as well as packaging in Modified Atmosphere (M) (65% CO2, 30% N2, and 5% O2) and in ambient atmosphere (A). The samples were stored in refrigeration condition for 15 days and were analyzed for total viable count, Enterobacteriaceae count, lactic acid bacteria count, Pseudomonas spp. count, psychrotrophic count, and yeast and mold count, as well as pH, TBA, TVN, and sensory analyses at 5-day intervals. After 15 days of storage it was found that coating with sodium alginate containing 0.5% of Cl and 0.5% Le in modified atmosphere packaging is the most effective combination in lowering aerobic mesophilic bacteria, Pseudomonas, Psychrotrophic bacteria, Enterobacteriaceae, mold, and yeast. Results indicated that Le0.5C0.5 M had the lowest pH (5.76) after 15 days. Lipid oxidation increased rapidly after 5 days of storage all treatments while minimum TBA values were recorded in Le0.5C0.5 M treatments the lowest TBA values were obtained (0.54 mg MDA/kg). Le0.5C0.5 M and Le0.5M showed the least TVN after 15 days (36.66 mg/100 g). Sensorial analysis showed no significant differences between coated and uncoated samples. In conclusion, using MAP with essential oils led to increases the antibacterial effect of essential oils against both gram-positive and gram-negative tested bacteria and play a major role on increasing the shelf life of chicken breast. Practical applications There are various challenges associated with chicken products throughout their shelf life as they are highly prone to microbial and chemical spoilage. The adverse effects of various chemical preservatives caused to attract the consumer’s attention to natural alternatives. Hence, new processing technologies and new ingredient systems that are associated with natural and organic foods are applied. The results of the study demonstrate the potential combined use of alginate coating, modified atmosphere packaging, and Clove and Lemon Verbena Essential Oils to the chicken and meat industry in the development of novel healthy meat products with improved shelf life and superior product quality.

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.

Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan.

The main objective of this research was the development of a healthy meat product from turkey meat with white striping myopathy. The effect of adding different proportions of chitosan on the qualitative characteristics, sensory acceptance, and stability of cooked sausages during storage was studied. Three treatments were elaborated (control, 1.5% chitosan, and 3% chitosan), stored for 56 days, and characterized in terms of chemical composition, texture profile analysis, drip and pressure loss analysis, and sensory analysis (after processing; day 0). In the different storage periods (0 and 56 days), the pH value, color, thiobarbituric acid reactive substances (TBARS), and volatile compounds were evaluated. The results showed that the moisture content, lipids, proteins, and weight loss decreased (p < 0.05) and the ash content increased (p < 0.05) with the addition of chitosan. Similarly, the values of texture parameters (hardness, cohesiveness, gumminess, and chewiness) were higher in the sausages reformulated with chitosan than in control samples. The addition of chitosan increased the pH and yellowness (b*) values and reduced (p < 0.05) redness (a*) and lightness (L*) values. The b* values (only in reformulated sausages) and pH increased during storage, while a* showed a significant reduction after 56 storage days. Lipid oxidation (TBARS) was kept below the limits of quantification in all samples and both after processing and 56 storage days. However, when quantifying the lipid-derived volatiles, a clear antioxidant activity of chitosan was observed, which limits the release of these compounds, mainly aldehydes (hexanal and nonanal). Finally, the sensory analysis indicated that, although chitosan treatments received the lowest scores for all attributes, the reformulated samples did not differ from control sausages. Therefore, sausage containing chitosan may represent an interesting alternative for adding value to turkey meats affected by white striping myopathy and, at the same time, develop into a healthy and functional meat product increasing the proportion of fibers in one’s diet.

CHEMICAL, MICROBIOLOGICAL AND SENSORIAL PROPERTIES OF ANCHOVY SAUSAGE

Today, consumers and food industry focused on nutrient rich products. Daily diet list must contain foods high in nutrients such as essential oils, minerals, and protein. Sausage type meat products are among the most consumed meat products, but the quality of the meat used in these products is not at the desired level. In Turkey anchovy is an important fish species and its processing on meat products will lead higher quality and nutritional content of meat products and there will be a good alternative product for person dislike to directly consume anchovy. In this study; the chemical, microbiological and sensorial properties of anchovy sausage were investigated. The anchovy sausage provided a high energy value (296 kcal/100g) due to its high contents of protein and fat. It comprised of polyunsaturated fatty acids (12%) as mainly eicosapentaenoic acid and docosahexaenoic acid. It was also rich in iron, zinc and selenium as essential minerals. The sensorial scores of the anchovy sausage were high. Study results show that this product can be consumed as a healthy meat product.

Development of low‐fat chicken bologna sausages enriched with inulin, oat fibre or psyllium

SummaryGrowing demand for healthy meat products and the contemporary focus on the role of dietary fibre in nutrition have resulted in the development of reformulated meat products. This study investigated the enrichment of chicken bologna type sausages with 3% and 6% inulin, oat fibre or psyllium, while decreasing the fat content. Enrichment with 3% inulin or oat fibre was most suitable due to the comparable colour (a*: 10.96 vs. 10.16 for control, b*: 9.28 vs. 8.94 for control), texture parameters (adhesiveness: 0.26 N vs. 0.38 N for control, gumminess: 55.51N vs. 54.74 N for control, cohesiveness: 0.72 vs. 0.70 for control, hardness: 77.45 N vs. 78.03 N for control, springiness 0.94 vs. 0.93 for control, resilience: 0.39 vs. 0.37 for control, chewiness: 52.16 N vs. 50.93 N for control) and sensory properties to the control. Psyllium was less suitable regardless of the amount added to the bologna type chicken sausages. Enrichment with 6% dietary fibre had negative effects on the instrumental and sensory parameters. Sensory evaluation by consumers showed comparable acceptability for chicken bologna type sausages enriched with 3% inulin or oat fibre; however, sausages enriched with psyllium or 6% inulin or oat fibre were less acceptable.

Physicochemical composition, lipid oxidation, and microbiological quality of ram mortadella supplemented with Smallanthus sonchifolius meal.

This study evaluated the physicochemical, lipid peroxidation, and microbiological quality of mortadellas prepared with ram and supplemented with different amounts of Smallanthus sonchifolius meal. Three mutton mortadella formulations supplemented with 1.25%, 2.50%, and 5% yacón meal and control formulation without yacón meal was included. The physicochemical, lipid peroxidation, and microbiological analyses were carried out in the time periods 10, 45 days, three, and six month after the preparation of mortadella. The control formulation presenting lighter and more intense red tone compared with the other formulations. All formulations presenting lipid peroxidation increased 90 days after processing; already the pH and Aw values were constant for all formulations at the experimental times stipulated. All formulations had the physicochemical characterization and microbiological quality standards, according to defined in regulations for mortadella production in Brazil. The results show that mutton mortadella supplemented with yacón meal is a promising alternative in the manufacture 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.

Hybrid meat

Hybrid meat

Effects of freeze-dried pulp of Eugenia uniflora L. and Opuntia ficus-indica fruits on quality attributes of beef patties enriched with n-3 fatty acids.

The objective of this work was to evaluate the effect of freeze-dried pulps of Eugenia uniflora L. and Opuntia ficus-indica fruits on oxidative stability of n-3-enriched beef patties. Besides, the effect of freeze-dried pulps on cooking yield, color, texture parameters and sensory acceptance of patties was also evaluated. Eugenia uniflora L. (orange-skinned variety) and Opuntia ficus-indica (orange-skinned and red-skinned varieties) fruits were collected, their pulp was lyophilized and incorporated, as a natural source of antioxidant, in beef patties enriched with canola oil as a source of polyunsaturated fatty acids. Oxidation stability of samples was monitored by measuring thiobarbituric acid-reactive substances during refrigerated storage. Results show that all freeze-dried pulps limited lipid oxidation to an acceptable level during 15days refrigerated storage, having Opuntia ficus-indica (red-skinned variety) the highest inhibitory activity. Besides, the addition of freeze-dried pulps increased the cooking yield and decreased the hardness of beef patties. Respect to sensorial parameters, patties elaborated with no added freeze-dried fruit pulp and patties elaborated with freeze-dried pulp of Opuntia ficus-indica (red-skinned variety) presented the highest overall acceptance of consumers, remaining as a future task to improve the color and taste of patties elaborated with freeze-dried pulps of Eugenia uniflora L. and Opuntia ficus-indica (orange-skinned variety). This research reveals the effectiveness of studied fruits to reduce lipid oxidation in beef patties. In addition, preliminary information about which sensorial parameters of these products should be improved in futures incorporation of pulps in the manufacture of healthy meat products.

New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages.

The effect of Juniperus communis L. essential oil (JEO) addition at concentrations of 0.01, 0.05 and 0.10 µL/g on pH, instrumental parameters of color, lipid oxidation (2-Thiobarbituric acid reactive substances (TBARS)), microbial growth, texture and sensory attributes of dry fermented sausages produced with different levels of fat (15 and 25%) and sodium nitrite (0, 75 and 150 mg/kg) was assessed. Reduced level of sodium nitrite (75 mg/kg) in combination with all three concentrations of JEO (0.01–0.10 µL/g) resulted in satisfying physico-chemical (color and texture) properties and improved oxidative stability (TBARS < 0.3 mg MDA/kg) of dry fermented sausages produced with 25% of fat. However, sausages produced with 0.10 µL/g of JEO had untypical flavor. No foodborne pathogens (Escherichia coli, Listeria monocytogenes, Salmonella spp. and sulfite-reducing clostridia) were detected in any sample throughout the storage period (225 days). The results of this study revealed significant antioxidative activity of JEO and consequently its high potential as effective partial replacement for sodium nitrite in dry fermented sausages.

Novel strategy for developing healthy meat products replacing saturated fat with oleogels

• To reduce saturated and trans fats is a priority for meat industry. • Edible oleogels is considered as promising solution to structure vegetable oils. • Waxes, phytosteroles and ethylcellulose as organogelators were assessed. • Linseed, high oleic sunflower and fish oil are commonly used in meat formulations. There is a growing trend towards healthy meat products with a reduced amount of saturated fats becoming a challenging task from an industrial point of view. Edible oleogels have emerged as a response to replace animal fat with vegetable oils structured by organogelators. Monoglicerides, natural waxes, phytosteroles and ethylcellulose are the main organogelators used in meat products such as sausages, patties and liver pâtés. If healthy vegetable oils from linseed, high-oleic sunflower, olive and fish oil are introduced in the formulations, an increase in the main health indicators of fatty acid profile is achieved. However, a great number of issues, mainly related to oleogel textural properties remain to be solved. Additional new organogelators, methodologies and deeper knowledge about interactions with antioxidants to improve oleogel oxidative stability and their sensory attributes should be boosted.

In situ Listeria monocytogenes biocontrol and sensory attributes enhancement in raw beef meat by Enterococcus lactis

The enterocin P-producing Enterococcus lactis strain Q1 was directly added at 107 CFU/g in refrigerated raw beef to evaluate its effectiveness in the control of Listeria monocytogenes EGDe 107776 proliferation. Furthermore, sensorial evaluation of the quality of treated beef meat samples with the enterococcal protective culture was performed basing on color, odor, and appearance parameters for 14 days. As a result, it was demonstrated that the enterocin P-producing E. lactis Q1 strain led to a remarkable reduction (p < .05) of L. monocytogenes in beef meat by 6.47 ± 0.30 log units after 7 days and 7.25 ± 0.35 log units below the control after 14 days, then remained stable up to 28 days of cold storage. Also, E. lactis Q1 strain improved significantly (p < .05) the organoleptic quality of treated beef sample. Hence, E. lactis Q1 clearly indicates its efficiency to be used as protective agent in a wide range of meat products. Practical applications Preserving meat using new bacteriocinogenic lactic acid bacteria is an important agenda to ensure consumer safety. The present study showed the ability of an enterocin P-producing strain named E. lactis Q1, added in raw beef meat during cold storage, to inhibit L. monocytogenes and improve meat sensory properties. Hence, E. lactis Q1 can be used in the future to develop healthy meat products with better shelf life and quality.

Quinoa and chia products as ingredients for healthier processed meat products: technological strategies for their application and effects on the final product

• Chia, quinoa and their products as attractive ingredients for healthy meat products. • Their technological properties are highly suitable for meat products processing. • Most of their applications have been in fresh and cooked meat products. • Chia offers more possibilities (ways) than quinoa for its addition into meat products. Chia and quinoa have gained in popularity among consumers worldwide due to the variety of nutrients and bioactive compounds they contain. The scientific enthusiasm that both sets of ingredients have generated, has contributed to deepening our knowledge of their physicochemical and functional properties, which, in turn, has revealed their great technological potential for meat product development. This review focuses on the strategies used to add chia or quinoa to meat products, the type of meat products in which this addition has been successfully achieved and the quality and technological parameters mainly affected by such addition. Apart from the different ways in which quinoa and chia can be incorporated into meat products, innovative approaches for counteracting any negative alterations they may cause are discussed.

Profile of Back Bacon Produced From the Common Warthog.

The common warthog (Phacochoerus africanus) has historically been hunted and consumed by rural communities throughout its distribution range in Africa. This study aims to develop a processed product from warthog meat in the form of back bacon (Longissimus thoracis et lumborum) as a healthy alternative meat product and to determine its chemical and sensory characteristics derived from adult and juvenile boars and sows. The highest scored attributes included typical bacon and smoky aroma and flavor, and salty flavor, as well as tenderness and juiciness. Neither sex nor age influenced the bacon’s chemical composition; the bacon was high in protein (~29%) and low in total fat (<2%). Palmitic (C16:0), stearic (C18:0), linoleic (C18:2ω6), oleic (C18:1ω9c), and arachidonic (C20:4ω6) were the dominant fatty acids. There was an interaction between sex and age for the PUFA:SFA ratio (p = 0.01). The differences between sex and age class are considered negligible regarding the overall profile and healthiness of the bacon.

Potential ofAcacia niloticafruit flesh extract as an anti‐oxidative and anti‐microbial agent in beef burger

This work evaluates the potential use of different concentrations (0%, 0.5%, 1%, and 2%) of Acacia nilotica fruit flesh extract (ANFFE) on beef burger quality during storage at 4°C. A. nilotica fruit flesh extracts had high phenolic content (348.13 mg GAE 100g−1) and antioxidant activity (89.88%). Further, ANFFE demonstrated considerable inhibition of the growth of both gram-positive and -negative bacteria. The inclusion of ANFFE had no significant effect on the nutrients of meat burgers. Burgers formulated with 1% and 2% ANFFE had a lower rate of increase in thiobarbituric acid and microbial spoilage throughout the storage period. However, ANFFE significantly (p ≤ .05) improved the cooking properties, phenolic content, and antioxidant activity of the burger. Further, overall sensory acceptability was recorded in the burger formulated with 1% ANFFE. In conclusion, ANFFE could serve as a functional component in extending the storage period and enhancing the health benefits of a beef burger. Practical applications Preserving food using natural antioxidants is an important agenda to ensure consumer safety. Meat, in general, is very sensitive to microbial and chemical changes because it is rich in nutrients. The adverse impacts of synthetic preservatives let the consumers to think about natural alternatives. Thus, in order to extend the storage period and to keep the quality of meat, new technologies for meat preservation by following a new system are associated with natural antioxidants. The present study showed the ability of Acacia fruit flesh extract to develop healthy meat products with better shelf-life and quality.

Application of Enoki Mushroom (Flammulina Velutipes) Stem Wastes as Functional Ingredients in Goat Meat Nuggets.

The impact of different amounts (2%, 4% and 6%) of enoki (Flammulina velutipes) mushroom stem waste (MSW) powder on the physicochemical quality, color and textural, oxidative stability, sensory attributes and shelf-life of goat meat nuggets was evaluated. These mushroom by-products (MSW powder) contained a good source of protein (13.5%), ash (8.2%), total phenolics content (6.3 mg GAE/g), and dietary fiber (32.3%) and also exhibited the potential to be strong antioxidants, due to their good metal chelating ability (41.3%), reducing power (60.1%), and free radical scavenging activity (84.2%). Mushroom stem waste improved (p < 0.05) the emulsion stability, dietary fiber, ash and phenolics content of nuggets compared to control. Although no significant differences (p > 0.05) in expressible water and textural properties were observed among the formulations, but MSW powder improved the water holding capacity and slightly decreased the hardness. Further, the inclusion of MSW significantly (p < 0.05) improved the oxidative stability and shelf-life of treated nuggets by reducing lipid oxidation during the nine-day storage period. Again, the inclusion of MSW did not negatively affect the color and sensory attributes of treated meat nuggets. Overall, our results suggest that enoki mushroom stem waste (4%) can be used as a value-added functional ingredient to produce nutritionally improved and healthier meat products.

Impact of gamma radiation on antioxidant activity in faba bean (Vicia faba L.) and the potential of meatballs formulation with inclusion of the powder of irradiated beans.

In the present study, the effect of gamma radiation on antioxidant activity in faba beans was investigated. Whole seeds were irradiated at doses of 0-10kGy and the antioxidant activity in samples was assessed by measuring the DPPH radical scavenging activity and ferric reducing antioxidant power in the ethanolic extracts of seeds. Exposing of faba bean seeds to ascending doses of gamma irradiation induced significant gradual increases in the antioxidant activity in faba bean and the maximum increases were observed in samples irradiated at dose of 9kGy. Therefore, the potential of meatballs formulation with inclusion of the powder of 9kGy irradiated faba beans was investigated with evaluating the antioxidant capacity and oxidative stability in non-irradiated and 4.5kGy irradiated meatballs. Meatballs formulated with 20% of faba bean powder were highly acceptable. Neither incorporation of irradiated faba bean in meatballs formulation nor irradiation treatments of the prepared meatballs could adversely affect the acceptability of samples. Incorporation of irradiated faba bean, especially at 9kGy, in meatballs formulation improved the antioxidant activity and oxidative stability in non-irradiated and irradiated samples and increased their refrigerated shelf-life through delaying of the appearance of mold growth on samples. Therefore, healthier meat products with enhanced oxidative stability can be successfully formulated with inclusion of irradiated faba beans.