PRESENTED BY,SOURADEEP DEBSOURAV MANNA

SREEMOYEE MOITRA

MEAT & MEAT PRODUCTS AS FUNCTIONAL FOODS

INTRODUCTION

What are functional foods? A functional food is a food which gives an

additional function often related to health promotion or disease prevention by adding new ingredients or more of existing ingredients

FFC has defined functional food as ”natural or processed foods that contain known or unknown biological active compounds”

FUNCTIONAL FOODS: MEAT & MEAT PRODUCTS Numerous studies have sought to

demonstrate the possibility of changing the image of meat and meat products as functional foods.

HISTORY

Over 2000 years ago Hippocrates said “Let food be thy medicine”.

Ancient Egypt, India, Mesopotemia and United States Of America have unique functional significance regarding meat and meat products

LITERATURE STUDY

Several scientific or literature studies have been undertaken on functional values of meat & meat pdts.These are given below:

TOPIC SCIENTIST NAME YEAR1. Rich starch and Martha Barahona

2016Oligo saccharidesas substitute forPhosphate & dextroseIn whole muscle hams.

2.Effects of anti Huiyun Zhang, 2015Micobial & antioxidant Jingjuan WuActivities of spice extractsOn raw chicken meatQuality.

3.Effect of dietary fiber on Suman Talukder 2015Properties of meat pdt

4.Development of new SG Dragoev, 2014Functional cooked DK BalevSausages by addition ofGogi berry & pumpkin powder

5.Effects of tea polyphenol Fan Wenjiao 2014On quality and shelf life Of pork sausages

6.Quality and storability Vinay Kumar,Of chicken nuggets Asim Kumar Viswas 2013Formulated with banana&hull flour

7.Effects of corn oil and Guzin Kaban,Seyma 2012Broccoli on texture and color SiskProperties of Bologna type Sausage.

8.Physico-chemical and CN Horita, M.A. Morgano 2011&sensory properties ofReduced fat mortadellaPrepared with blends of Ca, Mg, KCL as partialSubstitutes of Nacl

9.Development of combinations Juan Camilo Ospina 2010Of chemically modified vegetableOils as pork backfat substitutesIn sausage formulation

10.Usefulness of Calcium citrate M.D. Selgas 2009&gluconate for Ca enrichmentOf dry fermented sausage

12.Influence of different M.T. Solas 2008Types & proportions ofAdded edible seaweedsOn characteristics of lowSalt gel or emulsion meatSystem.

13. Effect of total J. Ago, J Carballo 2007 Replacement of pork J. SerranoMeat with wulnut onThe nutritional profile ofFrankfurters

14. Strategies for designing Keizo Ariharora 2006Novel functional meat products

PRESENT STATUS IN INDIA India is bestowed with vast livestock

wealth and it is growing at the rate of 6% per annum. The contribution of livestock industry including meat is increasing substantially in this country which accounts for >40% of total agricultural sector.

This contribution would have been much better had the animal pdts like meat been efficiently utilized. Efficient utilization of meat & meat pdts have direct impact on the economy of the country. Non utilization of meat & meat pdts not only lead to loss of potential revenues

In present day if we don’t do medicinal use of meat & meat pdts in proper way. It may create major catastrophic health problems,which is in present day one of the serious problems.In many cases meat processing wastes have a potential for recycling raw materials or conversion into medicinal pdts of higher functional value

FUTURE PROSPECTS : India is fast emerging as a sourcing hub of

processed food.Indian food processing sector meat & poultry and other consumer pdt groups such as confectionary, high protein foods.

It helps to diversity and commercialize farming;enhance of farmers; create markets for export of agro foods aswell as generate greater employment opportunities.

“In the future the organised market is expected to grow even faster at around 20 to25% per annum,” according to Mr.Gaurav Marya president of franchise India.

BENEFITIAL EFFECTS OF MEAT & MEAT

PDTS AS FUNCTIONAL FOODS

Addition of spice extract with raw chicken meat highly effective against microbial growth

Addition of freezed dryer pineapple by product and canola oil act as fat replacers giving healthier and stable meat product

Dry fermented chicken sausage produced with inulin and corn oil will decrease the fat content and increase the protein content in sausage, therefore effects is hardness & chewiness is increased

Conclusive research shows that eating 1.5 ounces(42.5g) of walnuts, as part of a low saturated fat & low cholesterol diet and not resulting in increased caloric intake,may reduce the risk of coronary heart disease

Nutritional contribution by combination of olive-oil, rice bran oil with meat products

The use of LAB as bioprotective cultures to extend the shelf life of fresh meat can improve micobial stability and safety in commersial meat preservation

Increased levels of kimchi powder in breakfast sausage decreased the pH and springiness and the increased the hardness, chewiness and gumminess (p<0.05)

Nutritionists encourage improving the diet by combining meat products with fish or other sea related foods,in order to equilibrate the omega-6/omega-3 ratio strong benefitial health effects of a balanced omega-6/omega-3 PUFA diets

Irradiation is useful for manufacturing ready to eat cooked meat pdts enriched with folic acids,the effects of this treatment on folic acid content,colour,texture and sensory properties of final pdts

Functional Foods & meat products

The concept of functional food was first promoted in 1984 by Japanese scientists who studied the relationships between nutrition, sensory satisfaction, fortification and modulation of physiological systems.

In 1991, the Ministry of Health introduced rules for approval of a specific health-related food category called FOSHU (Food for Specified Health Uses)

Foods of animal origin including meat are required to maintain the health of a human body.

Meat is specifically valuable as a source of omega-3 fatty acids, vitamin B12, protein and highly bioavailable iron.

The consumption of meat and other animal products can alleviate nutritional deficiency, which is still widespread in developing countries and secure a better child physical and mental development.

Population growth, urbanization, economic growth and flourishing markets all lead to the increasing demand for meat and animal products. 

Functional modifications in meat and meat products

Principal components of meat, besides water, are proteins and fats, with a substantial contribution of vitamins and minerals of a high degree of bioavailability

Both meat and its associated products can be modified by adding ingredients considered beneficial for health or by eliminating or reducing components that are considered harmful.

• Modification of the fatty acid and cholesterol levels in meat

Addition of vegetal oils to meat products

The addition of olive oil to sausages was more effective than using vacuum-storing methods in avoiding lipid oxidation during storage and also

increased the monounsaturated fatty acids fraction (MUFA)

The selection of breeds and genetic lines within breeds, changes in animal feeding practices, including some feed additives (probiotics, antibiotics, and so forth), and intervention in animal metabolism are the main tools used to achieve a reduction in carcass fat content.

•Addition of soy Soy protein isolate has been added in low-fat bologna. Chin and others (2000) characterized this product and concluded

that SPI (2%) can be incorporated as fat replacer without any detrimental physicochemical and textural characteristics being noted in the product, except for color values

Addition of natural extracts with antioxidant properties

The addition of tea catechins to cooked red meat and poultry was studied by Tang and others (2001)

They found that addition at 300 mg/kg minced muscle significantly inhibited the pro-oxidative effect of NaCl and controlled lipid oxidation in cooked muscle patties.

•Sodium chloride control Although meat as such is relatively poor in sodium,

containing only 50 to 90 mg of sodium per 100 g, the sodium content of meat derivatives is much higher because of the salt content, which may reach 2% in heat-treated products and as much as 6% in uncooked cured products, in which drying (loss of moisture) increases the proportion even further.

Addition of vegetal products The use of wheat protein as a meat alternative is a

relatively recent development. Wheat protein is essentially made from gluten that has been processed and extruded to resemble the texture of meat .

•Addition of fish oilsSalchichon is made using backfat and meat enriched in polyunsaturated n-3 fatty acids and -tocopherol, concludeing that it is possible to manufacture dry-fermented sausages enriched in n-3 PUFAs without adverse effects on its composition, lipid stability, textural, and sensory properties.

•Addition of Fiberincrease the cooking yield of meat products

due to its water-binding and fat-binding properties and to improve texture.

Water-absorption capacity of oat fiber such as its could potentially benefit products such as fat-free frankfurters and low-fat bologna.

The addition of FOS did not affect the pH, aw or weight losses because the presence of soluble dietary fiber (SDF) leads to a compact gel structure and therefore prevents proteins from retaining the water.

Advantages of meat & meat Products as functional food :-

Meat contains many important nutrients, including bioactive compounds such as taurine, L-carnitine, creatine, conjugated linoleic acid (CLA) and endogenous antioxidants

The unique endogenous antioxidants including carosine, anserine and others, along with iron and zinc, nutrients often lacking in the average diet

Meat also contains a significant source of vitamin B-12

Meat and meat products may be made more functional with some modifications during meat processing.

Adding probiotics to fermented meat products (i.e. sausage) may lead to health benefits, although this application is still marginal.

Some Disadvantages …

fermented meats are not generally considered 'health food' by consumers. Plus technical issues

exist. It requires careful selection of probiotic strains since, for example, they would need to

have a resistance to bile salts.

Fiber-enriched meat products can elicit a grainy texture and have a restrictive digestive tolerance

CONCLUSIONS :

Consumers have become better informed about nutrition and want to improve their safety in potential industrial applications. to learn more about the medical benefits of food.

Food manufacturers face the challenge of providing nutritious food,

while at the same time, ensuring that the product has an appealing taste, texture and appearance.

Thus, producers of meat products have modified their formulas/recipes to meet the changing demands of the marketplace by addition of certain components that add functional properties to meat products or by reduction of certain ingredients that are not considered beneficial to health.

Further research is needed to understand their interactions with meat products constituents.

THANK YOU