Characteristics and consumer acceptance of healthier meat and meat product formulations-a review

Journal of Food Science and Technology

Volumn 49, Issue 6, 2012, Pages 653-664

  Hathwar, Swapna C ^a   Rai, Amit Kumar ^a   Modi, Vinod Kumar ^a   Narayan, Bhaskar ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Carotenoid; Functional food; Healthier meat based products; N3 enriched egg

Indexed keywords

CAROTENOID; CONSUMER ACCEPTANCE; CONSUMER DEMANDS; FUNCTIONAL FOODS; FUNCTIONAL INGREDIENT; HEALTHIER MEAT BASED PRODUCTS; MEAT PRODUCTS; N3 ENRICHED EGG;

COMMERCE; HEALTH RISKS;

MEATS;

EID: 84868519574     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0476-z     Document Type: Review

References (101)

1. Alonso BO, Lorencio FG, Barbudo CH, Navarro IB (2006) Nutritional approach for designing meat-based functional food products with nuts. Crit Rev Food Sci Nutr 46:537-542
2. Anon (2000) Supplement: Why colour foods? Colouring food products with roche carotenoids. The J Food Technol Afr 5:43 47
3. Arihara K (2006) Strategies for designing novel functional meat products. Meat Sci 74:219-229 (Pubitemid 43977874)
4. Arihara K, Nakashima Y, Ishikawa S, Itoh M (2004) Antihypertensive activities generated from porcine skeletal muscle proteins by lactic acid bacteria. In: Abstracts of 50th international congress of meat science and technology (p. 236), 8-13 August, Helsinki, Finland
5. Awad AB, Fink CS (2000) Phytosterols as anticancer dietary components: evidence and mechanism of action. J Nutr 130:2127-2130
6. Benjakul S, Visessanguan W, Phatchrat S, Tanaka M (2003) Chitosan affects transglutaminase-induced surimi gelation. J Food Biochem 27:53-66 (Pubitemid 36564439)
7. Berdague JL, Monteil P, Montel MC, Talon R (1993) Effects of starter cultures on the formation of flavor in dry sausage. Meat Sci 35:275-287
8. Beynen AC (2004) Fatty acid composition of eggs produced by hens fed diets containing groundnut, soya bean or linseed. Neth J Agric Sci 52:3-10 (Pubitemid 41301923)
9. Bhaskar N, Miyashita K, Hosokawa M (2006) Physiological effects of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) - a review. Food Rev Int 22:291-307 (Pubitemid 43884694)
10. Bhaskar N, Chandini SK, Sashima T, Maeda H, Hosokawa M, Miyashita K (2008) Composition, functionality and potential applications of seaweed lipids. In: Hou CT, Shaw J-F (eds) Biocatalysis and bioenergy. John Wiley & Sons, Inc. pp 463- 490.
11. Blandino A, Al-Aseeri ME, Pandiella SS, Cantero D, Webb C (2003) Cereal-based fermented foods and beverages. Food Res Int 36:527-543 (Pubitemid 36586330)
12. Bobek P, Galbavy S, Mariassyova M (2000) Effect of inuline on nutritional hypercholesterolemia and chemically induced precancerous lesions on rat colon. Bull Prot Vyskumu 39:213-221
13. Bokura H, Kobayashi S (2003) Chitosan decreases total cholesterol in women: a randomized, double blind, placebo-controlled trial. Eur J Clin Nutr 57:721-725 (Pubitemid 36626348)
14. Borderias AJ, Sanchez-Alonso I, Perez-Mateos M (2005) New applications of fibres in foods: addition to fishery products. Trends Food Sci Technol 16:458-465 (Pubitemid 41405727)
15. Burdge GC, Calder PC (2005) Conversion of α-linolenic acid to longchain polyunsaturated fatty acids in human adults. Reprod Nutr Dev 45:581-597 (Pubitemid 41511883)
16. Bzducha A, Wolosiak R (2006) Synergistic effect of antioxidant activity of casein and its enzymatic hydrolysate in combination with ascorbic acid and β-carotene in model oxidation systems. Acta Sci Pol Technol Aliment 5:113-133
17. Cencic A, Chingwaru W (2010) The role of functional foods, nutraceuticals, and food supplements in intestinal health. Nutr 2:611-625
18. Chew BP, Park JS, Wong MW, Wong TS (1999) A comparison of the anticancer activities of dietary β- carotene, canthaxanthin and astaxanthin in mice in vivo. Antican Res 19:1849-1853 (Pubitemid 29392748)
19. Chizzolini R, Zanardi E, Dorigoni V, Ghidini S (1999) Calorific value and cholesterol content of normal and low-fat meat and meat products. Trends Food Sci Technol 10:119-128 (Pubitemid 29524021)
20. Colmenero FJ (2007) Healthier lipid formulation approaches in meat based functional foods. Technological options for replacement of meat fats by non-meat fats. Trends Food Sci Technol 18:567-578
21. Coronado SA, Trout GT, Dunshea FR, Shah NP (2002) Antioxidant effects of rosemary extract and whey powder on the oxidative stability of wiener sausages during 10 months frozen storage. Meat Sci 62:217-224
22. Crittenden RG, Playne MJ (1996) Production, properties and applications of food- grade oligosaccharides. Trends Food Sci Technol 71:353-361 (Pubitemid 27079410)
23. Day L, Seymour RB, Pitts KF, Izabela K, Lundin L (2009) Incorporation of Functional ingredients into foods. Trends Food Sci Technol 20:388-395
24. De Vuyst L (2000) Technology aspects related to the application of functional starter cultures. Food Technol Biotech 38:105-112
25. Decker EA, Livisay SA, Zhou S (2000) Mechanisms of endogenous skeletal muscle antioxidants: chemical and physical aspects. In: Decker EA, Faustman C, Lopez-Bolte C (eds) Antioxidants in muscle foods. Wiley- Interscience, New York, pp 25-60
26. Desmond E (2006) Reducing salt: a challenge for the meat industry. Meat Sci 74:188-196 (Pubitemid 43975222)
27. Desmond EM, Troy DJ, Buckley DJ (1998) The effects of tapioca starch, oat fibre and whey protein on the physical and sensory properties on low-fat beef burgers. LWT Food Sci Technol 31:653-657 (Pubitemid 128348387)
28. Djordjevic D, McClements DJ, Decker EA (2004) Oxidative stability of whey protein-stabilized oil-in-water emulsions at pH 3: potential u-3 fatty acid delivery systems (part B). J Food Sci 69:C356-C362 (Pubitemid 38893754)
29. Englender C (2000) Symptom reduction in irritable bowel syndrome with predigested fish protein supplement. Townsend Lett 205 (206):60-64
30. Fernandez JM, Fernandez J, Sayas E, Perez JA (2005) Meat products as functional foods: a review. J Food Sci 70:R37-R43
31. Ferrari CKB (2004) Functional foods, herbs and nutraceuticals: towards biochemical mechanisms of healthy aging. Biogeron 5:275-289 (Pubitemid 41449156)
32. Ferrier KL, Caston LJ, Leeson S, Squires J, Weaver BJ, Holub BJ (1995) α - Linolenic acid - and docosahexaenoic acid- enriched eggs from hens fed flaxseed: influence on blood lipids and platelet phospholipid fatty acids in humans. Am Soc Clin Nutr 62:81-86
33. Fitzgerald AJ, Rai PS, Marchbank T, Taylor GW, Ghosh S, Ritz BW, Playford RJ (2005) Reparative properties of a commercial fish protein hydrolysate preparation. Gut 54:775-781 (Pubitemid 40732093)
34. Gallant S, Semyonova M, Yuneva M (2000) Carnosine as a potential anti-senescence drug. Biochem Moscow 65:866-868
35. Garg ML, Wood LG, Singh H, Moughan PJ (2006) Means of delivering recommended levels of long chain n-3 polyunsaturated fatty acids in human diets. J Food Sci 71:R66-R71 (Pubitemid 44116944)
36. Gimeno O, Astiasaran I, Bello J (2001) Calcium ascorbate as a potential partial substitute for NaCl in dry fermented sausages: effect on color, texture and hygienic quality at different concentrations. Meat Sci 57:23-29 (Pubitemid 33630611)
37. Guerin M, Huntley ME, Olaizola M (2003) Haematococcus astaxanthin: applications for human health and nutrition. Trends Biotechnol 21:210-216 (Pubitemid 36515074)
38. Halsted CH (2003) Dietary supplements and functional foods: 2 sides of a coin? Am J Clin Nutr 77:1001-1007
39. Health Canada (1998) Nutraceuticals/Functional foods and health claim on food final policy. http://www.hc-sc.gc.ca/fn-an/labeletiquet/claims-reclam/ nutra-funct-foods-nutra-fonct-aliment-eng. php; last accessed on May 25, 2011.
40. Holzapfel WH, Geisen R, Schillinger U (1995) Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes. Int J Food Microbiol 24:343-362
41. Huang Z, Leibovitz H, Lee CM, Millar R (1990) Effect of dietary fish oil on omega-3 fatty acid levels in chicken eggs and thigh flesh. J Agric Food Chem 38:743-747
42. Hur SJ, Ye BW, Lee JL, Ha YL, Park GB, Joo ST (2004) Effects of conjugated linoleic acid on color and lipid oxidation of beef patties during cold storage. Meat Sci 66:771-775 (Pubitemid 38137298)
43. Ioannis SA, Maria VHK (2005) Functional foods: a survey of health claims, pros and cons, and current legislation. Crit Rev Food Sci Nutr 45:385-404
44. Jacobsen C, Bruni LM, Nielsen NS, Meyer AS (2008) Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: a comparative evaluation. Trends Food Sci Technol 19:76-93
45. Jeun HL, Yuan HL, Chun CK (2002) Effect of dietary fish oil on fatty acid composition, lipid oxidation and sensory property of chicken frankfurters during storage. Meat Sci 60:161-167
46. Jiang Z, Ahn DU, Sim J (1991) Effect of feeding flax and two types of sunflower seeds on fatty acid compositions of yolk lipid classes. Poultry Sci 41:2467-2475
47. Jimenez-Colmenero F, Carballo J, Cofrades S (2001) Healthier meat and meat products: their role as functional foods. Meat Sci 59:5-13
48. Jo C, Lee JW, Lee KH, Byun MW (2001) Quality properties of pork sausage prepared with water-soluble chitosan oligomer. Meat Sci 59:369-375
49. Jose A, Regueiro G, Arnau J, Díaz I (2011) Use of phytosterols in meat and meat products: an approach. http://www.q-porkchains. org/news/newsletters/no-8/phytosterols.aspx; last accessed on March 25, 2011.
50. Kamil J, Jeon YJ, Shahidi F (2002) Antioxidative activity of chitosans of different viscosity in cooked comminuted flesh of herring (Clupea harengus). Food Chem 79:69-77 (Pubitemid 36153162)
51. Kim SK, Mendis E (2006) Bioactive compounds from marine processing byproducts - a review. Food Res Int 39:383-393 (Pubitemid 43233723)
52. Kolanowski W, Laufenberg G (2006) Enrichment of food products with polyunsaturated fatty acids by fish oil addition. Eur Food Res Technol 222:472-477 (Pubitemid 43214145)
53. Korhonen H, Anne PL, Pirjo R, Tuomo T (1998) Impact of processing on bioactive proteins and peptides. Trends Food Sci Technol 9:307-319 (Pubitemid 29032225)
54. Lee S, Faustman C, Djordjevic D, Faraji H, Decker EA (2006) Effect of antioxidants on stabilization of meat products fortified with n- 3 fatty acids. Meat Sci 72:18-24 (Pubitemid 41500103)
55. Leroy F, De Vuyst L (2003) Exploring a functional starter culture. New Food 2:35-40
56. Leroy F, De Vuyst L (2004) Lactic acid bacteria as functional starter cultures for the food industry. Trends Food Sci Technol 15:67-78 (Pubitemid 38192839)
57. Liaset B, Madsen L, Hao C, Mellgren G, Marschall H, Hallenborg P, Espe M, Froyland L, Kristiansen K (2009) Fish protein hydrolysate elevates plasma bile acids and reduces visceral adipose tissue mass in rats. Biochem Biophys Acta - Mol Cell Biol Lipids 1791:254-262
58. Lin KW, Chao JY (2001) Quality characteristics of reduced fat Chinese-style sausage as related to chitosan's molecular weight. Meat Sci 59:343-351 (Pubitemid 33341915)
59. Lopez-Caballero ME, Gomez-Guillen MC, Perez-Mateos M, Montero P (2005a) A chitosan-gelatin blend as a coating for fish patties. Food Hydrocol 19:303-311
60. Lopez-Caballero ME, Gomez-Guillen MC, Perez-Mateos M, Montero P (2005b) A functional chitosan-enriched fish sausage treated by high pressure. J Food Sci 70:166-171
61. Lucke FK (1998) Fermented sausages. In: Wood BJB (ed) Microbiology of fermented foods. Blackie Academic and Professional, London, pp 441-483
62. Lucke FK (2000) Utilization of microbes to process and preserve meat. Meat Sci 56:105-115
63. Maezaki Y, Tsuji K, Nakagawa Y, Kawai Y, Akimoto M, Tsugita T (1993) Hypocholesterolemic effect of chitosan in adult males. Biosci Biotechnol Biochem 57:1439-1444
64. Mansour EH, Khalil AH (1999) Characteristics of low-fat beef burgers as influenced by various types of wheat fibres. J Sci Food Agric 79:493-498 (Pubitemid 29184276)
65. Marchbank T, Limdi JK, Mahmood A, Elia G, Playford RJ (2008) Clinical trial: protective effect of a commercial fish protein hydrolysate against indomethacin (NSAID)-induced small intestinal injury. Alimentar Pharmacol Ther 28:799- 804
66. Marchbank T, Elia G, Playford RJ (2009) Intestinal protective effect of a commercial fish protein hydrolysate preparation. Regul Pept 155(1-3):105-109
67. Miguel L, Carlos MT, Irene L, Peter T, Jose R (1984) Effect of histidine, cysteine, glutathione or beef on iron absorption in humans. Am Inst Nutr 114:217-223
68. Mital BK, Garg SK (1995) Anticarcinogenic, hypocholesterolemic, and antagonistic activities of Lactobacillus acidophilus. Crit Rev Microbiol 21:175-214
69. Modi VK, Yashoda KP, Bhaskar N, Mahendrakar NS (2009) Effect of carrageenan and oat flour on storage characteristics of fried mutton kofta. J Food Proc Pres 33:763-776
70. Mortensen A, Skibsted LH (2000) Antioxidant activity of carotenoids in muscle foods. In: Decker EA, Faustman C, Lopez-Bote C (eds) Antioxidants in muscle foods. Wiley-Interscience, New York, pp 61-84
71. Morton S (1994) Morton lite salt® mixture. The best alternative to salt. Product Brochure. http://www.mortonsalt.com/products/foodsalts/Lite-Salt. htm. Last accessed on 30th Dec 2010.
72. Naga ME, Prabhakar K, Reddy PM (2009) Low fat meat products - an overview. Veterinary World 2:364-366
73. Neklyudov AD, Ivankin AN, Berdutina AV (2000) Properties and uses of protein hydrolysates (Review). Appl Biochem Microbiol 36:452-459
74. NIIR Board (2004) Food colours, flavours and additives technology handbook. http://www.niir.org/books/book/food-colours-flavoursadditives- technology-handbook-niir-boa. Last accessed on 30th Dec 2010.
75. Nimish MS, Bhaskar N, Hosokawa M, Miyashita K (2011) Marine nutraceuticals: sources, recovery and effective utilization. In: Haghi AK (ed) Adv Food Sci Technol. Novo Publ, NY, USA, pp 1-18
76. Normen L, Bryngelsson S, Johnsson M, Evheden P, Ellegard L, Brants H, Andersson H, Dutts P (2002) The phytosterol content of some cereal foods commonly consumed in Sweden and in the Netherlands. J Food Comp Anal 15:693-704 (Pubitemid 35446545)
77. Peter JJH (2009) Phytosterols as functional food ingredients: linkages to cardiovascular disease and cancer. Curr Opin Clin Nutr Met Care 12:147-151
78. Prabhashankar P, Ganesan P, Bhaskar N (2009) Influence of Indian seaweed (Sargassum marginanum) as an ingredient on quality, biofunctional and microstructure characteristics of pasta. Food Sci Technol 15:471-479
79. Prasad B, Rashmi MD, Yashoda KP, Modi VK (2011) Effect of casein and oat flour on physicochemical, Oxidative processes, sensory properties and Storage stability of cooked chicken kofta. J Food Proc Pres 33:359-368
80. Prates JAM, Mateus CMRP (2002) Functional foods from animal sources and their physiologically active components. Rev Med Vet 3:155-160
81. Rosenfeldt FL, Pepe S, Linnane A, Nagley P, Rowland M, Ou R, Marasco S, Lyon W, Esmore D (2002) Coenzyme Q10 protects the aging heart against oxdative stress. Studies in rats, human tissues and patients. Ann NY Acad Sci 959:355-359 (Pubitemid 34457575)
82. Ruusunen M, Puolanne E (2005) Reducing sodium intake from meat products. Meat Sci 70:531-541
83. Ruusunen M, Vainionpaa J, Lyly M, Lahteenmaki L, Niemisto M, Ahvenainen R, Puolanne E (2005) Reducing the sodium content in meat products: the effect of the formulation in low-sodium ground meat patties. Meat Sci 69:53-60 (Pubitemid 39376981)
84. Sadler MJ (2004) Meat alternatives - market developments and health benefits. Trends Food Sci Technol 15:250-260 (Pubitemid 38431241)
85. Sameshima T, Magome C, Takeshita K, Arihara K, Itoh M, Kondo Y (1998) Effect of intestinal Lactobacillus starter cultures on the behaviour of Staphylococcus aureus in fermented sausage. Int J Food Microbiol 41:1-7 (Pubitemid 28254289)
86. Shahidi F, Arachchi JKV, Jeon YJ (1999) Food applications of chitin and chitosans. Trends Food Sci Technol 10:37-51 (Pubitemid 29306025)
87. Siro I, Kapolna E, Kapolna B, Lugasi A (2008) Functional food. Product development, marketing and consumer acceptance - a review. Appetite 51:456-467
88. Suh JH, Shigeno ET, Morrow JD, Cox B, Rocha AE, Frei B, Hagen TM (2001) Oxidative stress in the aging rat.heart is reversed by dietary supplementation with (R)-α-lipoic acid. Faseb J 15:700-706 (Pubitemid 32245988)
89. Surai PF, Sparks NHC (2001) Designer eggs: from improvement of egg composition to functional food. Trends Food Sci Technol 12:7-16 (Pubitemid 32930932)
90. Taşan M, Bilgin B, Geçgel U, Demirci AŞ (2006) Phytosterols as functional food ingredients. J Tekirdag Agric Fac 3:153-159
91. Terasaki M, Hirose A, Bhaskar N, Baba Y, Kawagoe C, Yasui H, Saga N, Hosokawa M, Miyashita K (2009) Evaluation of recoverable functional lipid components of several brown seaweeds (Phaeophyta) from Japan with special reference to fucoxanthin and fucosterol contents. J Phycol 45:974-980
92. Tharanthan RN (2005) Starch-value addition by modification. Crit Rev Food Sci Nutr 45:371-384
93. Ulu H (2004) Effect of wheat flour, whey protein concentrate and soya protein isolate on oxidative processes and textural properties of cooked meatballs. Food Chem 87:523-529 (Pubitemid 38757563)
94. USDA/Economic Research Service (2002) Changing consumer demands create opportunities for U.S. food system. Food Rev 25:19-22
95. Valsta LM, Tapanainen H, Mannisto S (2005) Meat fats in nutrition. Meat Sci 70:525-530
96. Williams P (2007) Nutritional composition of red meat. Nutr Diet 64: S116-S119
97. Yilmaz I (2004) Effects of rye bran addition on fatty acid composition and quality characteristics of low-fat meatballs. Meat Sci 67:245-249 (Pubitemid 38087898)
98. Zhou S, Decker EA (1999) Ability of carnosine and other skeletal muscle components to quench unsaturated aldehydic lipid oxidation products. J Agric Food Chem 47:51-55 (Pubitemid 29179622)
99. Zotte AD (2002) Perception of rabbit meat quality and major factors influencing the rabbit carcass and meat quality. Livest Prod Sci 75:11-32
100. Zotte AD, Szendro Z (2011) The role of rabbit meat as a functional food. Meat Sci 88:319-331
101. Zotte AD, Berzaghi P, Serva L, Verdiglione R (2006) Comparison of oven drying with permeable film in substitution to freeze-drying in rabbit meat submitted to chemical analysis. Acta Agric Kapos 10:245-249