What are the potential strategies to achieve potentially more healthful meat products?

Abstract

In recent years, much attention has been paid to the consumption of meat and processed meat, and their relationship with a healthy diet. This review provides an overview of the potential strategies, which can be used to provide the implications for producing healthy, wholesome and consistently high-quality meat products. Genetic selection, nutrition and feeding management, and gene manipulation techniques have been used as the main strategies to induce beneficial changes in meat and meat composition. Besides, the incorporation of ingredients that play a technological role and are potentially health-enhancing, such as fibre, fat substitutes, natural antioxidants and the reduction of sodium and nitrites, has a high potential in the development of healthier meat products. In this review, we have observed that many strategies have been successfully used to obtain products with low fat, reduced sodium and nitrite content, low cholesterol and absence of synthetic antioxidants. Another point to be highlighted is that some of these strategies also allow obtaining products with positive health effects that can be potential alternatives to improve consumer acceptance.

Effect of the fortification with astaxanthin on the quality parameters and heterocyclic amines content of meatballs

“…(Lawrie, 1991; Libera et al., 2021). On the other hand, several papers in the last few years indicate that excessive meat consumption adversely affects human health (Battaglia Richi et al., 2015; Wolk, 2017; Guedes‐Oliveira et al., 2021; Libera et al., 2021). Cooking is vital in preparing meat for consumption since it provides a desirable taste and aroma and ensures the minimum risk of foodborne illness.…”

Seed pumpkin flour as a dietary fiber source in Bologna‐Type sausages

“…Meat can be considered a functional food in that it contains conjugated linoleic acid and minerals such as iron, zinc, selenium, dipeptides such as carnosine, anserine, creatine, and taurine, vitamins B and E and components including glutathione, ubiquinol, and lipoic acid (Olmedilla‐Alonso et al, 2013). However, the lack of complex carbohydrates such as dietary fiber in meat is associated with an increase in the number of diseases such as colon cancer and cardiovascular diseases, which enormously affect the preference for meat (Guedes‐Oliveira et al, 2021; Mehta et al, 2019). For this reason, it is becoming more of an issue to enrich meat products with various dietary fiber sources, and more and further studies on the subject are needed with each passing day.…”

Influence of different solid lipids on the properties of a novel nanostructured lipid carrier containing Antarctic krill oil

“…Antarctic krill ( Euphausia Superba ) oil, as a natural dietary supplement containing abundant EPA and DHA, has attracted widespread research interest (Xie et al ., 2019). Much research has illustrated the potential health benefits of fish bases EPA’s and fatty acids in the diets of consumers (Guedes‐Oliveira et al ., 2021; Yerlikaya et al ., 2022). Approximately 70% EPA and DHA in the Antarctic krill oil are in the form of phospholipids which are highly bioavailable and can pass through cell membranes easily (Shi et al ., 2018).…”