Table. 2.
Table. 2.
Approaches for developing healthier meat products
| Strategy | Meat product | Ingredient added | Percentage added (%) | Replaced/reduced ingredient | Result | Reference |
|---|---|---|---|---|---|---|
| Replacing synthetic components | Cooked pork meat patties | Walnut leaf powder | 0.2 and 0.5 | BHT (0.1%) | Walnut at 0.5% in cooked pork patties was more effective than 0.1% BHT in reducing the lipid oxidation | Boruzi and Nour, 2019 |
| Ground buffalo meat | Ganesh pomegranate peel extract | 1 and 1.5 | BHT (0.01%) | Improved the preservation under storage at 4°C. Higher content of polyphenols and antioxidant activity. Lower Thiobarbituric acid reactive substances values | Ghimire et al., 2022 | |
| Pork sausages | Green and black tea extracts | 0.05, 0.10, 0.20, and 0.3 | BHT (0.1%) | Reduction of thiobarbituric acid reactive substances values. Overall acceptability (color, odor, texture, juiciness, and taste) | Jayawardana et al., 2019 | |
| Meatballs | Green tea extract | 1 | BHT (0.01%) | Oxidative stability after 90 days of frozen storage. Extended shelf-life. Improved acceptability | Wojtasik-Kalinowska et al., 2021 | |
| Fermented dry sausages | Radish powders | 0.5 and 1 | Sodium nitrite and sodium nitrate (150 mg/kg) | Accomplished nitrite and nitrate substitution, regarding pH, color, and lactic acid bacteria development | Ozaki et al., 2021 | |
| Reducing synthetic components | Frankfurters | Brown edible seaweeds | 1 | Salt (NaCl) 50% Fat 21% |
Improved the nutritional quality through mainly salt reduction. Significant differences in sensory and textural attributes | Vilar et al., 2020 |
| Turkey meat sausages | Lyophilized |
0.2 and 0.4 | Sodium nitrite (70 ppm) | Inhibitory microbial effect and retarded lipid oxidation | Sellimi et al., 2017 | |
| Beef sausages | Tomato powder Flaxseed powder |
3 | Sodium nitrite residue | Increased of Linolenic acids, lycopene, protein, and fiber. Maintained sensorial characteristics on cooked and fried sausages | Ghafouri-Oskuei et al., 2020 | |
| Low-fat Bologna sausages | Chia mucilage powder and gel | 2 | Phosphate (50%) Fat (50%) |
Better emulsion stability and overall acceptance | Câmara et al., 2020 | |
| Fresh sausages ( |
Chia and oat emulsion gels | 27 | Fat (75%) | Improved monounsaturated and polyunsaturated fatty acids content. Increased minerals content and α linolenic acid | Pintado et al., 2018 | |
| Beef sausages | Pre-emulsified hazelnut oil | 50 and 100 | Fat (50%) | Decreases saturated fats, and increases unsaturated fats | Urgu-Öztürk et al., 2020 | |
| Hazelnut powder | 3 and 6 | Equivalent texture, sensory, and technological quality to standards |
BHT, butylhydroxytoluene.
Prev Nutr Food Sci 2024;29:18~30 https://doi.org/10.3746/pnf.2024.29.1.18
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