Controlling Ingredients for Healthier Meat Products: Clean Label
Many ingredients are incorporated in the manufacture of meat products. Some of them are necessary to improve flavor, taste, and texture of meat products. However, excessive addition of processing ingredients such as fat, sodium, and other curing agents might cause health problems such as obesity, di...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2020-07-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/9520/ |
| _version_ | 1797222202195574784 |
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| author | Geun Ho Kim Ha Eun Kim Koo Chin |
| author_facet | Geun Ho Kim Ha Eun Kim Koo Chin |
| author_sort | Geun Ho Kim |
| collection | DOAJ |
| description | Many ingredients are incorporated in the manufacture of meat products. Some of them are necessary to improve flavor, taste, and texture of meat products. However, excessive addition of processing ingredients such as fat, sodium, and other curing agents might cause health problems such as obesity, diabetes, and chronic diseases. Therefore, it is recommended that the minimum amount necessary of these ingredients be incorporated in the manufacture of meat products. This review summarizes minimum levels of key ingredients for the manufacture of meat products with maximum palatability. Functional ingredients that should be added in the process of meat products are also discussed. Thus, the reduction of undesirable ingredients and the addition of functional ingredients could be achieved to develop healthier meat products for consumers. |
| first_indexed | 2024-04-24T13:17:35Z |
| format | Article |
| id | doaj.art-c6434cea4b5e4a46b5f892184f70d4fa |
| institution | Directory Open Access Journal |
| issn | 2575-985X |
| language | English |
| last_indexed | 2024-04-24T13:17:35Z |
| publishDate | 2020-07-01 |
| publisher | Iowa State University Digital Press |
| record_format | Article |
| series | Meat and Muscle Biology |
| spelling | doaj.art-c6434cea4b5e4a46b5f892184f70d4fa2024-04-04T17:22:16ZengIowa State University Digital PressMeat and Muscle Biology2575-985X2020-07-014210.22175/mmb.9520Controlling Ingredients for Healthier Meat Products: Clean LabelGeun Ho Kim0Ha Eun Kim1Koo Chin2Animal Science, Chonnam National UniversityAnimal Science, Chonnam National UniversityAnimal Science, Chonnam National UniversityMany ingredients are incorporated in the manufacture of meat products. Some of them are necessary to improve flavor, taste, and texture of meat products. However, excessive addition of processing ingredients such as fat, sodium, and other curing agents might cause health problems such as obesity, diabetes, and chronic diseases. Therefore, it is recommended that the minimum amount necessary of these ingredients be incorporated in the manufacture of meat products. This review summarizes minimum levels of key ingredients for the manufacture of meat products with maximum palatability. Functional ingredients that should be added in the process of meat products are also discussed. Thus, the reduction of undesirable ingredients and the addition of functional ingredients could be achieved to develop healthier meat products for consumers.https://www.iastatedigitalpress.com/mmb/article/id/9520/curing agenthealthier meat productsprocessing ingredientsmeat products |
| spellingShingle | Geun Ho Kim Ha Eun Kim Koo Chin Controlling Ingredients for Healthier Meat Products: Clean Label Meat and Muscle Biology curing agent healthier meat products processing ingredients meat products |
| title | Controlling Ingredients for Healthier Meat Products: Clean Label |
| title_full | Controlling Ingredients for Healthier Meat Products: Clean Label |
| title_fullStr | Controlling Ingredients for Healthier Meat Products: Clean Label |
| title_full_unstemmed | Controlling Ingredients for Healthier Meat Products: Clean Label |
| title_short | Controlling Ingredients for Healthier Meat Products: Clean Label |
| title_sort | controlling ingredients for healthier meat products clean label |
| topic | curing agent healthier meat products processing ingredients meat products |
| url | https://www.iastatedigitalpress.com/mmb/article/id/9520/ |
| work_keys_str_mv | AT geunhokim controllingingredientsforhealthiermeatproductscleanlabel AT haeunkim controllingingredientsforhealthiermeatproductscleanlabel AT koochin controllingingredientsforhealthiermeatproductscleanlabel |