Technological Innovation in Value Addition with Functional Meat Strategy
Monica Ahlawat, Pre Doctoral Student, Lala Lajpat Rai University of Veterinary and Animal Sciences
Due to changing scenario and socioeconomic
factors, consumer's interest has shifted towards the potential health benefits
of specific food which led to increase in significant share of new kind of value
added meat products. Rapidly increasing urbanization, industrialization, rising
income, changing food habits with preference for convenience ready to eat products
and rapid proliferation of fast-food outlets offer a tremendous potential for
rapid growth of this sector.
To reduce the risk of chronic diseases associated with meat, application of functional strategies
during processing, for quality enhancement of value added meat products like chicken sausages, patties, nuggets,
mixed meat loaf, steak, rolls, cooked meat stock, gizzard snacks, chicken
gizzard pickles, chicken skin-meat cutlets, intermediate moisture chicken meat,
gizzard and quail meat pickles, etc. is highlighted here. Nowadays,
non-meat additives like vegetable proteins, dietary fibers, herbs and spices,
and probiotics, etc. have been widely
utilized to improve the functionality of the products and to impart human
health benefits. Product modifications like addition of 2.5% soy protein in
sausage decreased drip loss during 8 week of refrigerated storage, whey protein
coatings over sausage products reduced the TBARS and peroxide value by 31.3%
and 27.1%, respectively, inhibited growth of aerobic bacteria and decreased moisture
loss by 31.3%, sage addition protected
high-pressure processed meat from lipid oxidation during chilled storage for 2
weeks, oregano essential oil (0.05%, 0.5% and 1% levels) showed potential to
delay growth of microorganisms under modified atmosphere conditions, rosemary oil as natural antioxidant preserved chicken nuggets and didn’t alter
any physico-chemical and sensory
property, incorporation of flaxseed powder at 4% level and oat powder at 6%
level in chicken chips made by microwave cooking made it a healthier value
added product. Strategy innovation of adding functional adjunct within
technological processes of value addition in meat is the new emerging and
exciting area of development.
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