AUTHOR=Mishra Bidyut Prava , Mishra Jyotiprabha , Paital Biswaranjan , Rath Prasana Kumar , Jena Manoj Kumar , Reddy B. V. Vivekananda , Pati Prasad Kumar , Panda Susen Kumar , Sahoo Dipak Kumar 

TITLE=Properties and physiological effects of dietary fiber-enriched meat products: a review

JOURNAL=Frontiers in Nutrition

VOLUME=Volume 10 - 2023

YEAR=2023

URL=https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2023.1275341

DOI=10.3389/fnut.2023.1275341

ISSN=2296-861X

ABSTRACT=About 86% of people consume meat in their daily diet. In most meat-consuming countries (about 9% of countries that include 1.8 billion people), about 100 g of unprocessed red meat is consumed daily in their diet. And people of about 17% of countries (about 520 million people) have a meat intake of 50 g meat per day. So, meat is an essential part of daily diets in many countries that provides an easy source of protein. However, this important food does not contain dietary fibers. Therefore, it has been a new concept to add dietary fibers to meat to fortify its food value since the last decades. The current review focuses on various dietary fibers and their physiological effects associated with dietary fibers. The influence of dietary fibers on the physicochemical properties, chemical composition, textural properties, colour parameters, sensory properties, and fatty acid composition, along with their role in several diseases, including cardiovascular, cancer, and diabetes of the meat products fortified with dietary fibers, are emphatically covered.