Trends, Convenience, and Safety Issues of Ready Meals

Muhamad, Ida Idayu; Karim, Norsuhada Abdul

doi:10.1007/978-3-319-10677-9_6

Cited by 9 publications

(7 citation statements)

References 39 publications

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“…Therefore, there are challenges for the market to sustain its current momentum due to above-mentioned technological barriers as well as factors regarding product safety, nutrition, shelf-life, and regulations [ 129 ]. A systematic scientific approach to investigate the technological functionality of legume and nut nutrients, physicochemical interactions between various ingredients, and the influence of processing conditions is needed to continue to address these challenges.…”

Section: Market Projections and Future Perspectivesmentioning

confidence: 99%

Valorization of Local Legumes and Nuts as Key Components of the Mediterranean Diet

Hernández-López

Ortiz-Solà

Alamprese

et al. 2022

Foods

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Legumes and nuts are components of high importance in the diet of many countries, mainly those in the Mediterranean region. They are also very versatile and culturally diverse foods found all over the world, acting as a basic protein source in certain countries. Their genetic diversity is needed to sustain the food supply and security for humans and livestock, especially because of the current loss of habitats, species, and genetic diversity worldwide, but also because of the ever present need to feed the increasing human population. Even though both legumes and nuts are considered as high-protein food and environmentally friendly crops, developed countries have lower consumption rates when compared to Asia or Africa. With a view to increasing the consumption of legumes and nuts, the objective of this review is to present the advantages on the use of autochthonous varieties from different countries around the world, thus providing a boost to the local market in the area. The consumption of these varieties could be helped by their use in ready-to-eat foods (RTE), which are now on the rise thanks to today’s fast-paced lifestyles and the search for more nutritious and sustainable foods. The versatility of legumes and nuts covers a wide range of possibilities through their use in plant-based dairy analogues, providing alternative-protein and maximal amounts of nutrients and bioactive compounds, potential plant-based flours for bakery and pasta, and added-value traditional RTE meals. For this reason, information about legume and nut nutrition could possibly increase its acceptance with consumers.

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Section: Market Projections and Future Perspectivesmentioning

confidence: 99%

Valorization of Local Legumes and Nuts as Key Components of the Mediterranean Diet

Hernández-López

Ortiz-Solà

Alamprese

et al. 2022

Foods

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“…There is little previous literature reporting studies on consumers’ preferences of protein content in meat products [ 36 , 68 ], showing significant differences in cross-cultural settings. Moreover, there is a growing trend to use ready to cook/eat foods [ 69 ] and to look for healthier products [ 56 ] with less fat. However, the previous literature does not offer clear and homogeneous results in both cases, as consumers present opposite views regarding these attributes’ desirability, according to their culture and depending on the meat cut [ 38 ].…”

Section: Introductionmentioning

confidence: 99%

European Consumers’ Willingness to Pay for Red Meat Labelling Attributes

Dudinskaya

Naspetti

Arsenos

et al. 2021

Animals

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Food consumption in Europe is changing. Red meat consumption has been steadily decreasing in the past decades. The rising interest of consumers for healthier and more sustainable meat products provides red meat producers with the opportunity to differentiate their offers by ecolabels, origin and health claims. This international study analyses the European consumer preferences for red meat (beef, lamb and goat) in seven countries: Finland, France, Greece, Italy, Spain, Turkey and the United Kingdom. Through a choice experiment, 2900 responses were collected. Mixed multinomial logit models were estimated to identify heterogeneous preferences among consumers at the country level. The results indicate substantial differences between the most relevant attributes for the average consumer, as well as their willingness to pay for them in each country. Nevertheless, national origin and organic labels were highly valued in most countries.

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“…Today's food industry and retailers are trying to address the growing demand for convenience by considerable expansion of pre‐prepared meal solutions, such as ready to eat meals. Due to the socio‐economic evolutions and the busy and hectic lifestyle, ready meals have become a popular meal solution for many people around the world (Muhamad & Karim, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of different freeze drying cycle in Semimembranous and Gluteus Medius bovine muscles: changes on microstructure, colour, texture and physicochemical parameters

Messina

Pieniazek

Sancho

2016

Int J of Food Sci Tech

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The aim of the present research was to evaluate effects of freeze drying cycle in Semimembranous and Gluteus Medius bovine muscles (sp: Aberdeen Angus) for instant meal. Samples were analysed by Scanning electron microscopy; texture and colour parameters were analysed by image analysis and physicochemical properties by instrumental assays. Micrographs revealed that a higher porous size structure and shrinkage of muscle fibre diameter were obtained at À40°C. In Semimembranous and Gluteus Medius bovine muscles, significant difference (P < 0.0001) was obtained for texture, colour and physicochemical parameters. Results revealed that colour, texture and physicochemical parameters were less affected when freeze drying cycle was performed at À40°C. Freeze drying cycle at À50 and À60°C showed increases in lightness (L*) and yellowness (b*); decrease in redness (a*) and in water absorbing capability). Quality of freeze-dried bovine muscles V. Messina et al. Quality of freeze-dried bovine muscles V. Messina et al.Figure 1 Scanning micrographs performed at 500 time's magnification of cross sectional of cooked freeze dried (CFD) and cooked freeze dried rehydrated (CFDR) Semimembranous muscle (SM) at different freeze drying cycles. Quality of freeze-dried bovine muscles V. Messina et al.

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Trends, Convenience, and Safety Issues of Ready Meals

Cited by 9 publications

References 39 publications

Valorization of Local Legumes and Nuts as Key Components of the Mediterranean Diet

Valorization of Local Legumes and Nuts as Key Components of the Mediterranean Diet

European Consumers’ Willingness to Pay for Red Meat Labelling Attributes

Effect of different freeze drying cycle in Semimembranous and Gluteus Medius bovine muscles: changes on microstructure, colour, texture and physicochemical parameters

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