Modern Concepts of Restructured Meat Production and Market Opportunities

• 발행기관: 한국축산식품학회
• 저자명: Abdul Samad AMM Nurul Alam Swati Kumari Md. Jakir Hossain Eun-Yeong Lee Young-Hwa Hwang Seon-Tea Joo
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제44권 제2호, 284~298쪽, 전체 15쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2024.03.31

국문 초록

Restructured meat (RM) products are gaining importance as an essential component of the meat industry due to consumers’ interest in health benefits. RM products imply the binding or holding of meat, meat by-products, and vegetable proteins together to form a meat product with meat’s sensory and textural properties. RM products provide consumers with diversified preferences like the intake of low salt, low fat, antioxidants, and high dietary fiber in meat products. From the point of environmental sustainability, RM may aid in combining underutilized products and low-valued meat by adequately utilizing them instead of dumping them as waste material. RM processing technique might also help develop diversified and new hybrid meat products. It is crucial to have more knowledge on the quality issues, selection of binding agents, their optimum proportion, and finally, the ideal processing techniques. It is observed in this study that the most crucial feature of RM could be its healthy products with reduced fat content, which aligns with the preferences of health-conscious consumers who seek low-fat, lowsalt, high-fiber options with minimal synthetic additives. This review briefly overviews RM and the factors affecting the quality and shelf life. Moreover, it discusses the recent studies on binding agents in processing RM products. Nonetheless, the recent advancements in processing and market scenarios have been summarized to better understand future research needs. The purpose of this review was to bring light to the ways of sustainable and economical food production.

목차

Introduction

Process of Restructured Meat

Factors Associated with Qualities of Restructured Meat Products

Meat Particle Size and Product Quality

Binding Agents in Processing of Restructured Meat

Factors Mediate the Binding Strength

Techniques to Improve Shelf Life

Recent Advancements in Restructured Meat Research and Development

Market Scenario

Conclusion

Conflicts of Interest

Acknowledgements

Author Contributions

Ethics Approval

References

키워드

restructured meat hybrid meat sensory quality processing technique market scenario