FLEISCHWIRTSCHAFT international 2/2018

Fleischwirtschaft international 2_2018
31
Product Development
image of these products among consumers
due to aclose association of these components
with cardiovascular diseases, hypertension,
diabetes and obesity.The intake of lipids by
consuming meat products has been reported
to be closely associated with obesity and cancers
(especially colon, prostate and breast) in
developing countries (SLATTERY et al., 1999).
This adverse publicity has cost alot to the meat
industry.Itcan be overcome by the development
of new meat products by using various
strategies for developing low­fat or ultra lowfat
meat products by introducing qualitative or
quantitative modifications to achieve amore
functional product. In general, this approach
is focusing on controlling the amount of such
components which adversely affect the physiological
system and on enhancing the concentration
of those compounds which are more
beneficial.
The choice of meat depends upon effects on
health, changing demographics, convenience
and food consumption away home, distribution
patterns and costs of these products
(USDA/ERS, 2002; RESSURRECCION,2003).
Due to various selection procedures, the fat
content in meat has been reduced to less than
5% and thus it is no longer considered as
energy dense food (CHIZZOLINI et al., 1999).
BREWER (2012)stated that over the last
20 years, the fat content in beef and pork has
been reduced significantly,still some traditional
meat products as sausages, frankfurter
etc. may have ahigh fat content depending on
the national food regulations. In these processed
meat products, the fat content has been
recorded as high as 50%. In Korean sausages,
ahigh fat content as up to 35% has been reported
in the Korean Food Code (1997). Fresh
pork sausages and patties may contain up to
50% fat.
Due to the structural disintegration and
formation of the meat emulsion or batter,itis
very difficult to separate fat from such products
at consumers end. Along with the total lipids in
meat, the fatty acid profile of lipids also has a
major impact on consumer’s health by altering
the lipid profile of blood plasma. Meat lipids
contain less than 50% saturated fatty acids and
up to 70% unsaturated fatty acids ranging
50­52% in beef and lamb, 55­57% in pork, 70%
in chicken and 62% in rabbit (ROMANS et al.,
1994). The presence of high levels of MUFA
(monounsaturated fatty acids) is known to
reduce LDLs and cholesterol whereas PUFA
(polyunsaturated fatty acids) reduces both
LDLs and HDLs. The cholesterol content in
meat is generally less than 75 mg/100gand
based on data, meat consumption fulfills about
one third of its recommended dietary requirement
(CHIZZOLINI et al., 1999).
Concerns
The development of low­fat meat products
without compromising appearance, flavor and
texture remains achallenge for product developers.
The meat industry has been focusing to
introduce various alterations in formulation
and processing to counter the detrimental
effects of reduced fat levels. An increased total
meat content in formulations to reduce the fat
percentage leads to an increased redness value
and firmness and to reduced juiciness and
flavor.The reduction of fat in meat products
leads to achange in the organoleptic properties
and physico­chemical, instrumental textural
and color attributes. EGBERT et al. (1991)
documented adirect correlation between
flavor intensity,juiciness and tenderness with
the fat content in ground beef and reported a
decreased overall acceptability upon reducing
the fat levels.
Flavor and aroma largely determine the
acceptability of meat and meat products. Fat
plays an important role in the development of
characteristic odors of specific meat by producing
various volatile compounds upon oxidation
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