Towards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Content

Abstract

The low efficiency of animal protein (meat products) production is one of the main concerns for sustainable food production. However, meat provides high-quality protein among other compounds such as minerals or vitamins. The use of meat extenders, non-meat substances with high protein content, to partially replace meat, offers interesting opportunities towards the reformulation of healthier and more sustainable meat products. The objective of this review is to give a general point of view on what type of compounds are used as meat extenders and how they affect the physicochemical and sensory properties of reformulated products. Plant-based ingredients (pulses, cereals, tubers and fruits) have been widely used to replace up to 50% of meat. Mushrooms allow for higher proportions of meat substitution, with adequate results in reduced-sodium reformulated products. Insects and by-products from the food industry are novel approaches that present an opportunity to develop more sustainable meat products. In general, the use of meat extenders improves the yield of the products, with slight sensory modifications. These multiple possibilities make meat extenders’ use the most viable and interesting approach towards the production of healthier meat products with less environmental impact.

Effect of marketable age on proximate composition and nutritional profile of breast meat from Cherry Valley broiler ducks

“…In the present study, the breast muscle of Cherry Valley broiler ducks at 38 days of age achieved the highest protein content and the relatively lower IMF. The total protein content is an important indicator for meat quality ( Pintado and Delgado Pando, 2020 ), meaning that the meat at 38 d was superior in duck. Also, we observed that total protein content gradually decreased above 38 days of age.…”

Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer

“…The umami flavor of mushrooms offers a dual opportunity to improve the nutritional profile of foods by adding dietary fiber, protein, minerals, and bioactive compounds to foods but also imparting flavors that can complement and enhance the saltiness perception [86]. Reducing salt application in culinary preparations of meat by using the umami properties of Agaricus bisporus without compromising the flavor profile or consumer acceptance was initially investigated by Guinard et al [26] and Myrdal-Miller et al [25].…”

Soro De Leite Na Produção De Produtos Cárneos

“…Os produtos cárneos são inerentes à cultura alimentar e são amplamente consumidos em todo o mundo (PINTADO; DELGADO-PANDO, 2020). Versatilidade, produtos mais atraentes, oportunidades de redução de desperdício e vidas úteis mais altas, são algumas das principais características que diferenciam os produtos cárneos (PINTADO; DELGADO- PANDO, 2020). Especiarias, aditivos, agentes aromatizantes, enzimas, açúcares, carboidratos, fibras e produtos proteicos são comumente usados na fabricação desses alimentos (VELEMIR et al, 2020).…”