Vol. 12, Special Issue 12 (2023)

Author(s):
Divyanee Patel, NK Nayak and Pranav Chauhan

Abstract:
Restructuring meat and meat products has emerged as a promising approach to address several challenges associated with traditional meat production and consumption. Restructuring means reorganizing in same or in a new shape by combining small meat pieces with natural proteins to create a meat product. Meat can be bound in products by forming gels that set thermally “hot-set”, with chemical reaction “cold-set” and high pressure processing (HPP). These techniques aim to alter the texture, shape and appearance of meat products in order to enhance their overall sensory attributes and functionality. By reducing the amount of meat required for products, utilizing alternative protein sources, and potentially reducing the environmental impact of livestock farming, the implementation of meat restructuring techniques can contribute significantly towards environmental sustainability. Additionally, these innovations provide an avenue for lowering the consumption of saturated fats and potentially reducing the risk of certain diet-related diseases, contributing to improved public health outcomes.