Functional Meat Products

Dr. Naveen Kumar T. J

13-MVP-011

Credit Seminar

Advisor – Dr. Renuka Nayar

Department of Livestock Products Technology

CVAS, Pookode.

Functional meat products

Let food be your medicine and medicine be your food …..

Hippocrates

Introduction

Concept was introduced over 20 years ago in Japan

Nutraceuticals and Functional food industries are emerging industries nowadays

Consumer oriented foods.

Population demographics

Rising obesity - health condition/disease of the millennium

OPPORTUNITIES AND DRIVERS FOR FUNCTIONAL

FOOD DEVELOPMENT

Functional Products

Growing proportion

of unhealthy kids

Increased incidences of non-

communicable, chronic diseases

Consumer awareness of food-health relationships

DEFINITION

• According to FUFOSE (Yadav et al., 2013)

A food that beneficially affects one or more

target functions in the body beyond adequate nutritional effects in a way that is

relevant to either an improved state of health and well-being and /or reduction of

risk of disease.

• Functional foods may be natural foods or foods in which a component has been

added, removed or modified by technological or biological means.

According to Leo´n et al. (2003): Considerations for functional food

Functional Food

It is a food (not a capsule,

tablet, or powder)

derived from natural ingredients

It has a particular function

when eaten

regulates some of the body processes

consumed as part of the daily

diet.

Classification of Functional ingredients

According to Leo´n et al. ( 2003 )

1. Dietary fibre:

Oat bran, lupin, fruits, vegetables etc..

2. Oligosaccharides: Inulin

Chicory , Garlic ,Onion etc..

3. Amino acids, peptides,

and proteins : Soya, Sunflower, cow

pea etc….

4. Glycosides :

Fox Glove etc….

5. Vitamins:

E,C,A etc… 6. Lactic acid bacteria:

7. Cholines :

Sun flower lecithin syrup, Spinach,

cauliflower etc…

8. Minerals :

Calcium, selenium , iron etc..

9. PUFAS :

Fish, walnut, etc…

Herbal Compounds

• Alcoholic/water extracts of medicinal plants like

O. sanctum

Curry leaves

Green tea - Oleoresins

Rosemary, garcinia, sage, turmeric………..

Meat

High biological value

protein

Important micronutrients

essential for good health

Most healthy, balanced

diets will include lean meat

30-40% of fat in meat is

composed of MUFAs

oleic acid (C18:1)

Unhealthy

compounds in

meat

Limiting factors

in meat

Design and Development of Meat based Functional

Foods

Strategies : (Olmedilla-Alonso et al., 2013)

1Animal Production

practices

2.Meat Reformulation

process

Animal Production Practices

• Genetic Strategies

Breeding system

Biotechnological methods (Lai et al., 2006)

IMPS(Datar and

Betti, 2010)

Nutrition and feeding Management

• Modifying the diet of animal to reduce or increase a particular component in

muscle tissue

Example:

Increasing PUFA level in the diet (Raes et al., 2004)

Increasing CLA in the diet (Torre et al., 2006)

Enhancing required minerals, vitamins in the diet

(Olmedilla-Alonso et al., 2013)

Meat Product Reformulation Processes

(Olmedilla-Alonso et al., 2013)

• Design and development of functional foods with health promoting properties:

1)Altering fat content

Main goals for altering the fat content

Reduction of total fat and energy

Reduction of cholesterol

Modifying fatty acid profile

Altering fat content……

Generally achieved by reformulation process

Factors associated with meat

Factors associated with non meat ingredients

Factors associated with manufacture & preparation procedures.

Altering fat content….

• Low fat sausages with fish oil (Marchetti et al., 2014)

• Konjac flour gel used in low fat pork sausages(Osburn and Keeton, 1994)

• Agar, Cardlan gum, Konjac gel, kappa-Carageenan to prepare low fat meat

balls(Hsu and Chung, 2000)

Incorporation of Plant proteins

• Plant proteins are have health promoting properties - against cardiovascular

diseases, cancer and osteoporosis

• To reduce the cost of the product

example:

Soya protein in low fat sausages(Hasler et al., 1998)

Incorporation of Probiotics

• In 2002, a definition was proposed by the Joint Food and AgricultureOrganization/World Health Organization Working Group. They stated that aprobiotic is a:

• “Live microorganism which when administered in adequate amounts confer a health benefit to the host.”

In some studies using individual LAB species, promising health benefits were found for individuals with:

• Colon Cancer

• Inflammatory Bowel Disease (IBD)

• Helicobacter pylori infection

• Allergies

Incorporation of Probiotics :

ProbioticsModulating host

immunity

(Jahereis et al., 2002)

Fermentation

Conditioning

Reduced growth of pathogenic organisms

(Petros et al., 2009)

Incorporation of dietary fibre

Non caloric bulking agent

Dietary fibre is required for maintaining

Gastrointestinal health

Maintaining the correct blood lipid profile

Incorporation of dietary fibre

• Dietary fibre

ex: Oat ,sugar beet, apple, beet, soy, pea, orange, olive etc..

• Resistant to hydrolysis by digestive enzyme

• Incorporation of oat bran as a source of dietary fibre in preparation of sausage by Verma and Banerjee et al. (2009)

• Wheat flour and Pea starch in low fat Bologna(Pietrasik and Janz, 2010)

Enrichment with Minerals & Vitamins

• Enrichment of product with limiting minerals & vitamins in meat

• To modulate the concentrations in food

• To Regulate the normal physiology of body

Incorporation of minerals

Calcium level is enhanced in Hamburger & Bologna sausage

(Soto.et al., 2013)

Selenium level is enriched in dry fermented sausage

(Colmenero et al., 2010)

Incorporation of vitamins

Beta carotene enriched chicken meat nuggets by adding sweet potato

(Biswas et al., 2011)

Ascorbate and tocopherol added to restructured goat meat product

(Gadekar et al., 2014)

Vitamin E as a ingredient in the Frunkfurter sausage

( Colmenero et al., 2010)

Incorporation of antioxidants

• World wide problem with obesity & other diseases

• Counteracting oxidative stress caused by ROS

• Immune system stimulation

• Reduce risk of pathogens

Incorporation of antioxidants....

• Lycopene incorporated sausages

(Calvo et al ., 2004)

• Lamb meat enriched with carotenoids

(Awarez et al., 2014)

• Incorporation of chitosan in sausages and dried beef (Dia and

Kuttinarayanan, 2010)

• Incorporation of garcinia and rosemary extracts in functional chicken

nuggets

Other Compounds

Bioactive peptides,

sterols,Taurineetc…

ACE - 1Anti hypertensive bioactive peptide

(Castellano et al., 2013)

Reduction of unhealthy exogenous compounds

Sodium,Phosphates,Allergens etc. – Low sodium frankfurter (Choi et al., 2014)

Cured Meat Products ---Nitrate , Nitrite-----(Hsu et al., 2009)

N-nitroso compounds----Increased incidences of GI cancers

Conclusions

• Idea of using food for health purpose rather than for nutrition opens up a

whole new field for meat industry

• Meat can act as an excellent food for delivering bioactive agents

• Important challenge is to take serious steps towards substantiating the

functional effects of healthy meat products in human.

References :

• Yadav, M.R. 2013. Nutritional Management through Functional Foods. Souvenir of 7th

International Food Convention (IFCON), NSURE-Healthy foods, CFTRI, Mysore, pp. 359-362.

• Rinco´n-Leo´n, F. 2003. Encyclpedia of Food Sciences and Nutrition. (2nd Ed). Elsevier Science Ltd,

pp. 2827-2832.

• Raes, K., De Smet, S. and Demeyer, D. 2004. Effect of dietary fatty acids on incorporation of long chain

polyunsaturated fatty acids and conjugated linoleic acid in lamb, beef and pork meat. A review. Anim. Feed Sci.

Tech.113:199-221

• Olmedilla-Alonso, B., Jiménez-Colmenero., F. and Sánchez-Muniz, J. 2013. Development and

assessment of healthy properties of meat and meat products designed as functional foods. Meat

Sci. 95:919–930.

• A.De La Torre., Gruffat, D., Durand, D.,Micol, D., Peyron, A., Scislowski, V. and Bauchart, D. 2006.

Factors influencing proportion and composition of CLA in beef. Meat Sci.73:258–268.

• Marchetti, L., Andrés, S.C. and Califano, A.N. 2014. Low-fat meat sausages with fish oil:

Optimization of milk proteins and carrageenan contents using response surface methodology. Meat

Sci. 96:1297-1303.

• Osburn, W. N. and Keeton, J. T. 1994. Konjac flour gel as fat substitute in low-fat pre rigor fresh pork

sausage. J. Food Sci. 59: 484-489.

• Hsu, S.Y. and Chung, H.Y. 2000. Interactions of konjac, agar, curdlan gum, k-carrageenan and

reheating treatment in emulsified meatballs. Journal of Food Eng. 44:199-204.

• Hasler, C. M., Bloch, A. S., Thomson, C. A., Enrione, E. and Manning, C. 2004. Position of the

American dietetic association: Functional foods. J. Amer. Diet. Assoc. 104:814–826.

• Jahreis, G.,Vogelsang, H.,Kiessling, G.R, Schubert, C., Bunte, W.P. and Hammes. 2002. Influence of

probiotic sausage (Lactobacillus paracasei) on blood lipids and immunological parameters of healthy

volunteers. Food Res. Inter. 35: 133–138.

• Petros A. M., Konstantinos, C., Mountzouris, Psyrras, D., Cremonese, Fischer, J., Mette, D., Cantor

and Tsakalidou, E. 2009. Functional properties of novel protective lactic acid bacteria and application

in raw chicken meat against Listeria monocytogenes and Salmonella enteritidis. Int. J. Food Microbiol.

130:219–226

• Verma, A. K. and Banerjee, R. 2010. Dietary fiber as functional ingredient meat products: A novel

approach for Healthy living - a Review. J Food Sci.Tech. 47:247-257

• Soto, A.M., Morales, P., Haza, A.I., García, M.L and Selgas, M.D. 2014. Bioavailability of calcium

from enriched meat products using Caco-2 cells: Food Res. Inter. 55:263–270.

• Jimenez-Colmenero, F., Francisco, J., Sanchez-Muniz, J., Olmedilla Alonso, B. 2010. Design and

development of meat-based functional foods with walnut:Technological, nutritional and health

impact. Food Chem. 123:959–967

• Biswas, A.K., Sahoo, J. and Chatli, .K. 2011. A simple UV-Vis spectrophotometric method for

determination of β-carotene content in raw carrot, sweet potato and supplemented chicken meat

nuggets. LWT Food Sci Tech. 44:1809-1813.

• Gadekarb, Y.P., Sharma, B.D., Shinde, A.K., Verma, A.K., Mendiratta, S.K. 2014. Effect of natural

antioxidants on the quality of cured restructured goat meat product during refrigerated storage (4

± 1◦C). Small Rumin. Res. 119:72–80.

• Calvo, M.M., Garcı´a,M.L. and Selgas, M.D. 2008.Dry fermented sausages enriched with lycopene

from tomato peel. Meat Sci. 80:167–172.

• Castellano, P.,María-Concepción, A.,Sentandreu, M.A.,Vignolo, G. and Toldrá, F. 2013. Peptides

with angiotensin I converting enzyme (ACE) inhibitory activity generated from porcine skeletal

muscle proteins by the action of meat-borne Lactobacillus. J. Proteom. 89:183–190.

• Hsu, J., Arcot, J. and Lee, A. 2009. Nitrate and nitrite quantification from cured meat and

vegetables and their estimated dietary intake in Australians. Food Chem. 115:334-339.

Thank you…