2023
DOI: 10.5187/jast.2023.e94
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Recent strategies for improving the quality of meat products

Seonmin Lee,
Kyung Jo,
Seul-Ki-Chan Jeong
et al.

Abstract: Processed meat products play a vital role in our daily dietary intake due to their rich protein content and the inherent convenience they offer. However, they often contain synthetic additives and ingredients that may pose health risks when taken excessively. This review explores strategies to improve meat product quality, focusing on three key approaches: substituting synthetic additives, reducing the ingredients potentially harmful when overconsumed like salt and animal fat, and boosting nutritional value. T… Show more

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Cited by 13 publications
(1 citation statement)
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“…Nevertheless, concerns have been raised regarding the potential negative effects of phosphates on human health. Consequently, the demand for clean-label meat products has increased, leading to the replacement of synthetic phosphates with natural alternatives ( Lee et al, 2023 ; Molina et al, 2023 ; Thangavelu et al, 2019 ). Oyster shells, primarily composed of calcium carbonate, are processed into powder by calcination and serve as a source of calcium.…”
Section: Introductionmentioning
confidence: 99%
“…Nevertheless, concerns have been raised regarding the potential negative effects of phosphates on human health. Consequently, the demand for clean-label meat products has increased, leading to the replacement of synthetic phosphates with natural alternatives ( Lee et al, 2023 ; Molina et al, 2023 ; Thangavelu et al, 2019 ). Oyster shells, primarily composed of calcium carbonate, are processed into powder by calcination and serve as a source of calcium.…”
Section: Introductionmentioning
confidence: 99%