Technofunctional Ingredients for Meat Products

Balestra, Federica; Petracci, Massimiliano

doi:10.1016/b978-0-12-814874-7.00003-1

Cited by 29 publications

(33 citation statements)

References 70 publications

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“…As per European legislations, food grade phosphates are not permitted in fresh meat however they can be added in a limited concentration to meat preparations and meat products (Regulation (EC) 853/2004). According to the Food and Agriculture Organization (FAO) and World Health Organisation (WHO) food standards, the maximum permitted level of phosphates in finished products, whole pieces or cuts and processed comminuted meat products is approximately 5041 mg/kg expressed in P 2 O 5 (Codex Standard 192, 1995, Balestra & Petracci, 2019…”

Section: Phosphates In Processed Meatmentioning

confidence: 99%

Novel processing technologies and ingredient strategies for the reduction of phosphate additives in processed meat

Thangavelu

Kerry

Tiwari

et al. 2019

Trends in Food Science & Technology

107

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This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

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Section: Phosphates In Processed Meatmentioning

confidence: 99%

Novel processing technologies and ingredient strategies for the reduction of phosphate additives in processed meat

Thangavelu

Kerry

Tiwari

et al. 2019

Trends in Food Science & Technology

107

View full text Add to dashboard Cite

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“…2). Meat alternatives have been utilized in the food industry to reduce the cost of meat-based formulations, as well as enhance their textural properties (1,5). Recently, meat alternatives have drawn increasing interest in the meatless food industry.…”

Section: Texturized Pulse Proteinsmentioning

confidence: 99%

“…The texturized protein industry is predominately associated with soy-based products due to their high bio-and technofunctionalities (1,5,17,18). Riaz (18) defined TVP (texturized vegetable protein) (1972) as "fabricated palatable food ingredients processed from an edible protein source including among other soy grits, soy protein isolate, and soy protein concentrates with or without suitable option ingredients added for nutritional or technological purposes. "…”

Section: Texturized Pulse Proteinsmentioning

confidence: 99%

“…Texturized proteins may be produced using different plant proteins, such as pulse proteins (e.g., bean, pea, chickpea, lentil), cereal proteins (e.g., rice), and oilseed proteins (e.g., sunflower, flaxseed), as alternatives to highly allergenic soy-based ingredients and wheat proteins (1,16,18). In the current market, pulse protein ingredients have become more attractive for use in texturization applications due to the high similarity of their bio-and techno-functionalities to soybean proteins (17,35,40).…”

Section: Texturized Pulse Proteinsmentioning

confidence: 99%

“…(Lens culinaris), and faba bean (Vicia faba). Pulse proteins can provide an alternative to soybean proteins as they are low in allergens, are non-GMO protein sources, and have similar amino acid attributes and digestibility scores compared with soybean proteins (1,3,7,9,11,14,17,19). Furthermore, promising techno-functionality attributes (e.g., solubility, gelling, waterbinding, and texturizing properties) of pulse proteins can provide additional benefits in food formulation systems (1,3,5,9,10,20).…”

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Low- and High-Moisture Extrusion of Pulse Proteins as Plant-Based Meat Ingredients: A Review

2020

CFW

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Plant-based meat alternatives have become a major staple in the North American marketplace due to changing consumer demands. The main drivers of this market segment are changing dietary patterns, increasing numbers of consumers pursuing vegetarian and flexitarian lifestyles, rising individual income in developing countries, and an increase in global awareness of environmental concerns. Pulse crops and pulse proteins present an outstanding nutritional value chain, along with superior techno-functionality that can meet the requirements of plant proteins for producing meat analogue ingredients. In addition, pulse crops can assist in reducing carbon footprint by fixing nitrogen during agricultural production rotations. Pulse proteins also offer alternative solutions for addressing gluten-free, low-allergen, and GMO-free meat alternatives in the global marketplace. Alternative pulse-based solutions with similar sensory and texture attributes may be used to substitute for meat ingredients in new product applications. Global awareness of healthy lifestyles, increased protein intake, and rising income in developing countries have shifted eating habits toward following a well-balanced diet that consists of a complete combination of proteins, carbohydrates, lipids, and micronutrients (1). As the world population has been predicted to reach 9.5 billion by 2050, the demand for animal proteins would significantly increase due to changing consumption patterns in Asian and Southeast Asian countries (2). However, increased demand for animal-based products and their higher consumption levels may have negative impacts on the nutritional health of consumers and the environmental health of the planet (2-4). Particularly, increased use of animal-based proteins may increase carbon footprint, water consumption, and contribute to increased greenhouse gas formation. Alternative vegetable-based proteins can be considered to reduce these negative impacts and help food manufacturers develop sustainable solutions (3). Meat production has significantly increased in the United States, with 87,409 million pounds produced by November 2019 (8). The global demand for animal-based proteins has been rising as well and is expected to reach twice its current level by 2050 (2). However, the animal protein production industry may negatively affect a sustainable environment and human health. Additionally, the dietary restrictions of various cultures and high cost of animal-based proteins may limit the consumption of animal-based products (5). Thus, a new generation of North American consumers has recently started following a more sustainable and eco-friendly plant-based protein consumption pattern that 1) consumes low-cholesterol, low-fat, high-protein, and high-dietary fiber foods; 2) contributes to a sustainable food supply; 3) contributes to a reduction in pollution and ecological footprint; and 4) assists in the reduction of water consumption in the food production chain (1,2,5-7). Scientists have been conducting research on alternative protein resou...

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Meat Products

Toldrá¹

2020

Kirk-Othmer Encyclopedia of Chemical Technology

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Meat products are an important part of human diet. Consumers' expectations have evolved over the years, and today, consumers not only expect flavorful and nutritional meat products, but they are also concerned with their safety and healthiness. For example, saturated fatty acids in red meat and the potential risk of nitrosamines generation in cured meats are among such concerns. In response to consumers' demands, manufacturers of meat products are developing new technologies and improving the existing ones. In this article, the ingredients and processing procedures of meat products, as well as technological approaches for reducing the fat and salt in meat products while keeping sensory perception, are discussed. Nutritional and health factors, and the safety of meat products, packaging, and labeling information to help consumers select products, are also mentioned.

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Technofunctional Ingredients for Meat Products

Cited by 29 publications

References 70 publications

Novel processing technologies and ingredient strategies for the reduction of phosphate additives in processed meat

Novel processing technologies and ingredient strategies for the reduction of phosphate additives in processed meat

Low- and High-Moisture Extrusion of Pulse Proteins as Plant-Based Meat Ingredients: A Review

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