Research Topic

Reformulated Meat Products. Technological Implications, Nutritional Value, Aroma and Sensory Properties

About this Research Topic

Nowadays, consumers demand healthy and natural products. However, meat products contain large amounts of animal fat, salt and synthetic additives, making them less desirable by consumers. In response, both the industry and the scientific community have recently developed different strategies, focused on the reformulation of traditional products. Some now substitute animal fats with healthy oils (vegetable and/or marine oils), or sodium chloride with other salts or ingredients. Another common practice today is to replace synthetic additives by natural extracts with high antioxidant activity. However, this type of modification significantly affects products manufacturing from a technological point of view, while also changing reactions and interactions between different compounds and stages. This can lead to unpleasant aromas or decrease sensory characteristics of the final product. How can we offer nutritionally improved animal-derived products without affecting the aroma or sensory characteristics of the final product?

This Research Topic will include recent and novel studies (review and original articles) on the reformulation of meat products using natural and/or healthy ingredients. Areas to be covered in this Research Topic may include, but are not limited to:

(i) Strategies to improve nutritional value of meat products.
(ii) Extraction procedures of natural bioactive compounds and their use in meat products.
(iii) Reduction of salt and/or nitrites/nitrates in meat products.
(iv) Replacement of animal fat by gel emulsions containing unsaturated oils.
(v) Use of oleogels as fat replacers.
(vi) Use of encapsulation technique as tool to incorporate bioactive compounds in meat products.
(vii) Technological properties, chemical composition and nutritional characteristics of reformulated products.
(viii) Volatile compounds profile or aromas and/or the sensory properties of reformulated products.


Keywords: Healthy meat products, functional meat, nutritional value, bioactive compounds, natural additives, low-salt meat products, low-fat meat products.


Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.

Nowadays, consumers demand healthy and natural products. However, meat products contain large amounts of animal fat, salt and synthetic additives, making them less desirable by consumers. In response, both the industry and the scientific community have recently developed different strategies, focused on the reformulation of traditional products. Some now substitute animal fats with healthy oils (vegetable and/or marine oils), or sodium chloride with other salts or ingredients. Another common practice today is to replace synthetic additives by natural extracts with high antioxidant activity. However, this type of modification significantly affects products manufacturing from a technological point of view, while also changing reactions and interactions between different compounds and stages. This can lead to unpleasant aromas or decrease sensory characteristics of the final product. How can we offer nutritionally improved animal-derived products without affecting the aroma or sensory characteristics of the final product?

This Research Topic will include recent and novel studies (review and original articles) on the reformulation of meat products using natural and/or healthy ingredients. Areas to be covered in this Research Topic may include, but are not limited to:

(i) Strategies to improve nutritional value of meat products.
(ii) Extraction procedures of natural bioactive compounds and their use in meat products.
(iii) Reduction of salt and/or nitrites/nitrates in meat products.
(iv) Replacement of animal fat by gel emulsions containing unsaturated oils.
(v) Use of oleogels as fat replacers.
(vi) Use of encapsulation technique as tool to incorporate bioactive compounds in meat products.
(vii) Technological properties, chemical composition and nutritional characteristics of reformulated products.
(viii) Volatile compounds profile or aromas and/or the sensory properties of reformulated products.


Keywords: Healthy meat products, functional meat, nutritional value, bioactive compounds, natural additives, low-salt meat products, low-fat meat products.


Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.

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Submission Deadlines

14 March 2021 Manuscript
13 April 2021 Manuscript Extension

Participating Journals

Manuscripts can be submitted to this Research Topic via the following journals:

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Topic Editors

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Submission Deadlines

14 March 2021 Manuscript
13 April 2021 Manuscript Extension

Participating Journals

Manuscripts can be submitted to this Research Topic via the following journals:

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