Hatice Sena OLCAY

6710

THE METHODS REDUCING OF FAT CONTENT IN MEAT AND MEAT PRODUCTS

THE METHODS REDUCING OF FAT CONTENT IN MEAT AND MEAT PRODUCTS

In recent years, with the change in the level of awareness and expectations of consumers about healthy nutrition, research and development studies have accelerated in the food industry to formulate healthier food products with reduced fat content and functionally improved food products. Consumers demand healthier meat products that are low in fat, in general. On the other hand, consumers expect these meat products with altered formulations to taste, look and smell the same way as their traditionally counterparts. This review deals with the three major aspects to be considered in the context of reduction methods the fat content in meat and meat products. The first aspect involves removing of visible external fat. The second aspect involves changing of ruminants feedstuff. The third aspect involves using of fat replacer such as lean meats or low-fat meats, added water, carbohydrate-based substances, protein-based substitutes, vegetable oils in meat products.
Keywords:

Health, Low-fat, Fat replacer, Reduced-fat Meat and meat products,

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International Journal of Food Engineering Research-Cover
  • ISSN: 2149-5777
  • Başlangıç: 2015
  • Yayıncı: İstanbul Aydın Üniversitesi
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