Clean Label Alternatives in Meat Products

Abstract

Food authorities have not yet provided a definition for the term “clean label”. However, food producers and consumers frequently use this terminology for food products with few and recognisable ingredients. The meat industry faces important challenges in the development of clean-label meat products, as these contain an important number of functional additives. Nitrites are an essential additive that acts as an antimicrobial and antioxidant in several meat products, making it difficult to find a clean-label alternative with all functionalities. Another important additive not complying with the clean-label requirements are phosphates. Phosphates are essential for the correct development of texture and sensory properties in several meat products. In this review, we address the potential clean-label alternatives to the most common additives in meat products, including antimicrobials, antioxidants, texturisers and colours. Some novel technologies applied for the development of clean label meat products are also covered.

Sustainable Food Systems: The Case of Functional Compounds towards the Development of Clean Label Food Products

“…The effective replacement of health hazardous compounds that are currently utilized by the meat industry (e.g., nitrites, phosphates, etc.) has been on the center of attention for various studies, and has also been recently reviewed [ 167 ]. Polyphenolic-rich extracts, especially those from fruit and vegetable by-products, constitute adequate candidates to prevent the lipid and protein oxidation of meat products, and at the same time, they inhibit microbial spoilage.…”

Antimicrobial and Antioxidant Effects of Kappa-Carrageenan Coatings Enriched with Cinnamon Essential Oil in Pork Meat

“…In this context, synthetic additives (e.g., butylated hydroxytoluene and butylated hydroxyanisole) have been utilized for meat preservation for many years [ 6 ]. Owing to the adverse health effects caused by these chemicals and the increased consumer demand for food safety, a growing interest has been recently directed towards the exploration of natural antimicrobial compounds such as essential oils (EOs) [ 7 ].…”

New Strategies for Innovative and Enhanced Meat and Meat Products

“…Other components of meat products related to health issues are the additives. An extensive review of clean label alternatives proposed by Delgado-Pando et al [ 8 ] explored the idea of replacing the traditional additives with clean label alternatives. Even though the terminology is not yet properly defined, the ideas of consumers and industry were discussed.…”

“…The origin of the additive, i.e., natural vs. synthetic (e.g., nitrites from green vegetables vs. synthetic nitrites), could be perceived as a good trait but the health problems associated with some additives do not distinguish if the substance is extracted from nature or synthesised in a laboratory, the chemical component remains the same. Nitrites have been related to the formation of N-nitroso compounds, known as human carcinogenic [ 8 ]. Tomovic et al [ 9 ] explored the idea of using the Juniperus communis L. essential oil as an alternative for sodium nitrite in dry fermented sausages.…”

“…Phosphates are widely used texturisers in meat products and have been related to increased CVD in people with chronic kidney disease. Although not harmful for healthy people, EFSA found that the exposure was higher than the acceptable daily intake for some population groups [ 8 ]. Goemaere et al [ 10 ] studied the use of seven protein-based ingredients as phosphate replacers in emulsified meat products.…”