Clean Label Alternatives in Meat Products

Food authorities have not yet provided a definition for the term “clean label”. However, food producers and consumers frequently use this terminology for food products with few and recognisable ingredients. The meat industry faces important challenges in the development of clean-label meat products,...

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Bibliographic Details
Published in:Foods 2021-07, Vol.10 (7), p.1615
Main Authors: Delgado-Pando, Gonzalo, Ekonomou, Sotirios I., Stratakos, Alexandros C., Pintado, Tatiana
Format: Article
Language:English
Subjects:
Additives
Antiinfectives and antibacterials
Antimicrobial agents
Antioxidants
clean label
Consumers
Food
Food safety
Food science
Health care
Ingredients
Meat
Meat industry
Meat processing
Meat processing industry
Meat products
Meat quality
Microorganisms
Nitrites
nitrites alternatives
Pathogens
Phosphates
phosphates alternatives
Review
Sensory properties
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Summary:Food authorities have not yet provided a definition for the term “clean label”. However, food producers and consumers frequently use this terminology for food products with few and recognisable ingredients. The meat industry faces important challenges in the development of clean-label meat products, as these contain an important number of functional additives. Nitrites are an essential additive that acts as an antimicrobial and antioxidant in several meat products, making it difficult to find a clean-label alternative with all functionalities. Another important additive not complying with the clean-label requirements are phosphates. Phosphates are essential for the correct development of texture and sensory properties in several meat products. In this review, we address the potential clean-label alternatives to the most common additives in meat products, including antimicrobials, antioxidants, texturisers and colours. Some novel technologies applied for the development of clean label meat products are also covered.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods10071615