Perspectives in production of functional meat products

The meat industry has met new challenges since the World Health Organization classified processed meat in carcinogenic Group 1. In relation to this, the functional food concept in meat processing has gained importance, especially in reducing carcinogenic N-nitroso compounds and polycyclic aromatic h...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2017-09, Vol.85 (1), p.12033
Main Authors: Vasilev, D, Glišić, M, Janković, V, Dimitrijević, M, Karabasil, N, Suvajdžić, B, Teodorović, V
Format: Article
Language:English
Subjects:
Aromatic compounds
Carcinogens
Food processing
Functional foods & nutraceuticals
Ingredients
Meat
Meat industry
Meat processing
Meat processing industry
Meat products
Microorganisms
N-Nitroso compounds
Nitrates
Nitroso compounds
Polycyclic aromatic hydrocarbons
Probiotics
Reduction
Spices
Substitutes
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Summary:The meat industry has met new challenges since the World Health Organization classified processed meat in carcinogenic Group 1. In relation to this, the functional food concept in meat processing has gained importance, especially in reducing carcinogenic N-nitroso compounds and polycyclic aromatic hydrocarbons (PAHs) as an additional imperative, apart from the usual fat and salt reduction and product enrichment with functional ingredients. PAH reduction relies on control of the smoking process, but there is also a possibility they could be degraded by means of probiotic microorganisms or spices. The reduction of N-nitroso compounds could be provided by lowering the amount of added nitrite/nitrate, using substitutes for these chemicals, and/or by preventing conditions for the creation of N-nitroso compounds. Nevertheless, fat and salt reductions still remain topical, and rely mostly on the use of functional ingredients as their substitutes.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/85/1/012033