A Comprehensive Review of Cured Meat Products in the Irish Market: Opportunities for Reformulation and Processing
Cured meat products constitute one of the meat categories commonly consumed in Ireland and has been part of the Irish cuisine and diet for many years. Ham, gammon, and bacon are some of the products that involve curing as part of the traditional processing methods. Common among these products are hi...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/5/746 |
| _version_ | 1797264484219224064 |
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| author | Jan Roland G. Molina Jesús M. Frías-Celayeta Declan J. Bolton Cristina Botinestean |
| author_facet | Jan Roland G. Molina Jesús M. Frías-Celayeta Declan J. Bolton Cristina Botinestean |
| author_sort | Jan Roland G. Molina |
| collection | DOAJ |
| description | Cured meat products constitute one of the meat categories commonly consumed in Ireland and has been part of the Irish cuisine and diet for many years. Ham, gammon, and bacon are some of the products that involve curing as part of the traditional processing methods. Common among these products are high levels of salt and the addition of nitrites. These products undergo processing treatments to create variety, preserve shelf-life, and develop their unique quality and safety characteristics. However, consumers are becoming more conscious of the level of processing involved in these products, and the effects of some components and ingredients might be perceived as unhealthy. Meat product developers have been exploring ways to reduce the amount of ingredients such as salt, saturated fat, and chemical preservatives (e.g., nitrites), which are linked to health concerns. This is a challenging task as these ingredients play an important techno-functional role in the products’ quality, safety, and identity. While innovative processing techniques are being introduced and progress has been made in reformulation and packaging technologies, much is still unknown, especially regarding the applicability of many of the proposed interventions to a wide range of meat products and their sustainability at the industrial scale. |
| first_indexed | 2024-04-25T00:29:38Z |
| format | Article |
| id | doaj.art-094f94cb28e6438784a91414abb90c10 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-25T00:29:38Z |
| publishDate | 2024-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-094f94cb28e6438784a91414abb90c102024-03-12T16:44:20ZengMDPI AGFoods2304-81582024-02-0113574610.3390/foods13050746A Comprehensive Review of Cured Meat Products in the Irish Market: Opportunities for Reformulation and ProcessingJan Roland G. Molina0Jesús M. Frías-Celayeta1Declan J. Bolton2Cristina Botinestean3Food Industry Development Department, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, IrelandEnvironmental Sustainability and Health Institute, Technological University Dublin, D07 H6K8 Dublin, IrelandFood Safety Department, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, IrelandFood Industry Development Department, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, IrelandCured meat products constitute one of the meat categories commonly consumed in Ireland and has been part of the Irish cuisine and diet for many years. Ham, gammon, and bacon are some of the products that involve curing as part of the traditional processing methods. Common among these products are high levels of salt and the addition of nitrites. These products undergo processing treatments to create variety, preserve shelf-life, and develop their unique quality and safety characteristics. However, consumers are becoming more conscious of the level of processing involved in these products, and the effects of some components and ingredients might be perceived as unhealthy. Meat product developers have been exploring ways to reduce the amount of ingredients such as salt, saturated fat, and chemical preservatives (e.g., nitrites), which are linked to health concerns. This is a challenging task as these ingredients play an important techno-functional role in the products’ quality, safety, and identity. While innovative processing techniques are being introduced and progress has been made in reformulation and packaging technologies, much is still unknown, especially regarding the applicability of many of the proposed interventions to a wide range of meat products and their sustainability at the industrial scale.https://www.mdpi.com/2304-8158/13/5/746cured meat productsIrish processed meatsnitratesnitrites |
| spellingShingle | Jan Roland G. Molina Jesús M. Frías-Celayeta Declan J. Bolton Cristina Botinestean A Comprehensive Review of Cured Meat Products in the Irish Market: Opportunities for Reformulation and Processing Foods cured meat products Irish processed meats nitrates nitrites |
| title | A Comprehensive Review of Cured Meat Products in the Irish Market: Opportunities for Reformulation and Processing |
| title_full | A Comprehensive Review of Cured Meat Products in the Irish Market: Opportunities for Reformulation and Processing |
| title_fullStr | A Comprehensive Review of Cured Meat Products in the Irish Market: Opportunities for Reformulation and Processing |
| title_full_unstemmed | A Comprehensive Review of Cured Meat Products in the Irish Market: Opportunities for Reformulation and Processing |
| title_short | A Comprehensive Review of Cured Meat Products in the Irish Market: Opportunities for Reformulation and Processing |
| title_sort | comprehensive review of cured meat products in the irish market opportunities for reformulation and processing |
| topic | cured meat products Irish processed meats nitrates nitrites |
| url | https://www.mdpi.com/2304-8158/13/5/746 |
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