Current trends in the development of functional meat products to improve the nutritional status of the population

Габдукаева, Л З; Gumerov, T Yu; Nurgalieva, Alinya R.; Abdullina, Leysan V.

doi:10.1088/1755-1315/624/1/012196

Cited by 5 publications

(5 citation statements)

References 12 publications

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“…Despite the vast variety of food products accessible, the number of medicinal, preventative, and functional products is limited, despite the fact that the problem of nutritional imbalance remains a concern in modern society. The main goals for creating enriched foodstuffs are to prevent heart disease and fat, nitrates, and salt chloride levels while also improving the fatty acid profile and including physiologically active compounds [43]. As a result, food technologists, researchers, and nutritionists are attempting to enhance the levels of health-beneficial components in meat and meat products to improve the health image and impact of meat and animal products.…”

Section: Improve the Nutritional Status Of Meatmentioning

confidence: 99%

Recent Advances and Innovation in Meat with Reference to Processing Technologies

Khalid¹,

Maqbool²,

Arshad³

2024

Health Risks of Food Additives - Recent Developments and Trends in Food Sector

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This chapter discusses the recent advance in meat. Meat is usually a rich source of protein and is also composed of fats, vitamins, and minerals. The composition of these nutrients is different depending on the type of meat. Meat is basically divided into two categories: red and white. Due to high protein and fat content, the chances of oxidation are increased. The oxidation process causes meat spoilage. To protect the meat from spoilage, recent technologies and natural antioxidants are being used. Non-thermal processing techniques including gamma irradiation, e-beam irradiation, high-pressure processing, and pulsed electric field produce safe and quality meat because in recent technologies, conditions can be controlled. Conclusively, recent advances in meat and meat products play a role in improving product life and human health.

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Section: Improve the Nutritional Status Of Meatmentioning

confidence: 99%

Recent Advances and Innovation in Meat with Reference to Processing Technologies

Khalid¹,

Maqbool²,

Arshad³

2024

Health Risks of Food Additives - Recent Developments and Trends in Food Sector

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“…This novel approach grants us the capability to embed performance metrics into the holistic assessment of our target products. The relational matrix, illustrating the alternative solutions based on the organoleptic attributes of minced horsemeat products containing BO, is presented herewith (7):…”

Section: Application Of Qualimetry Prediction In Quality Assessmentmentioning

confidence: 99%

“…Today's competitive AIC market necessitates that processing enterprises craft products meeting rigorous standards of quality and safety, aligning with consumer preferences [7], [8]. Current industrial food production trends pivot towards curating functional products that support and enhance health.…”

Section: Introductionmentioning

confidence: 99%

Chicken combs as a raw material in the manufacturing of chopped semi-finished horse meat products

Zhumanova,

Bakirova,

Baybalinova

et al. 2023

Potr. S. J. F. Sci.

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Food safety stands at the forefront of social policies across nations. Secondary meat raw materials present a potential source for meat production. Our research objective was to analyze the nutritional value and functional-technological properties of horsemeat and protein additives of animal origin, particularly secondary meat raw materials such as chicken combs. We also sought to empirically determine their optimal quantities for developing chopped semi-finished horsemeat products, which are protein-enriched and have high consumer appeal. We aimed to establish efficient methods for utilizing collagen-rich materials like chicken combs. Additionally, we assessed the feasibility of using slaughter by-products and the potential of minced meat and pastry products as valuable raw material sources. Based on our findings, we deduce that chicken combs, a lower-value secondary raw material, possess notable physical, chemical, and safety properties. These traits underline its high biological worth and environmental benignity, qualifying it as a viable ingredient for protein enrichment and as an additive in minced meat and paste product manufacturing.

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“…In addition, in meat products, taking into account the technological specifics of production, there is a high content of sodium chloride [13]. The presence of these components increases the risk of obesity, cardiovascular disease, coronary artery disease, some types of cancer and hypertension, which causes consumers to be skeptical of meat [14]. Therefore, it is proposed to reduce the share of red meat in meat formulations at the expense of other protein sources [15].…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Determining the medical and biological safety of meat-containing polycomponent products based on regional raw materials

Pasichnyi

Tischenko

Bozhko

et al. 2022

EEJET

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This paper reports medical and biological studies of semifinished meat product and meatcontaining semismoked sausage on laboratory rats. The purpose of the study was to investigate the effect of the developed products on the dynamics of live weight, the state of internal organs and tissues, general and biochemical parameters of the blood of animals when they are introduced into the standard diet in the amount of 30 %. The studies were conducted on 30 white nonlinear rats weighing 145–150 g, of which one control and two experimental groups were formed, according to the principle of the method of analog groups.It is proved that the introduction of meatcontaining multicomponent products with a high protein content into the diet of rats in the amount of 30 % of the standard diet contributes to the intensification of animal growth processes. It was confirmed that the increase in live body weight of rats after 21 days of the experiment amounted to 33–38 %, which is larger than that in control by 69–90 %. No negative impact on the state of the internal organs of rats from the consumption of the developed products was detected.It was found that the inclusion of meatcontaining multicomponent products in the diet of rats contributes to an increase in erythropoiesis by 12.66 % compared to the starting data. The inclusion of products in the diet does not significantly change the content of leukocytes and platelets while increasing blood saturation with hemoglobin by 45.83–58.33 % higher compared to control animals.The introduction into the diet of laboratory rats of meatcontaining multicomponent products has an anabolic effect and contributes to an increase in the concentration of hemoglobin by 42.12 %, total protein by 4.79 %, creatinine by 19.68 %. In laboratory rats, there is a decrease in glucose by an average of 8.17 %, which indicates an intensification of processes in muscle tissue. Enhanced protein synthesis due to increased catabolism leads to an increase in bilirubin concentration by 19.12–21.97 % compared to control rats. Medical and biological studies of meatcontaining multicomponent products can be applied in practice to confirm their safety

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Current trends in the development of functional meat products to improve the nutritional status of the population

Cited by 5 publications

References 12 publications

Recent Advances and Innovation in Meat with Reference to Processing Technologies

Recent Advances and Innovation in Meat with Reference to Processing Technologies

Chicken combs as a raw material in the manufacturing of chopped semi-finished horse meat products

Determining the medical and biological safety of meat-containing polycomponent products based on regional raw materials

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