About valueadded functional, healthy meat products

1. Functional Meat Products
Dr. Naveen Kumar T. J
13-MVP-011
Credit Seminar
Advisor – Dr. Renuka Nayar
Department of Livestock Products Technology
CVAS, Pookode.

2. Functional meat products
Let food be your medicine and medicine be your food …..
Hippocrates

3. 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

4. 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

5. 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.

6. 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.

7. 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..

8. 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:

9. 7. Cholines :
Sun flower lecithin syrup, Spinach,
cauliflower etc…
8. Minerals :
Calcium, selenium , iron etc..
9. PUFAS :
Fish, walnut, etc…

10. Herbal Compounds
• Alcoholic/water extracts of medicinal plants like
O. sanctum
Curry leaves
Green tea - Oleoresins
Rosemary, garcinia, sage, turmeric………..

11. 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)

12. 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

13. Animal Production Practices
• Genetic Strategies
Breeding
system
Biotechnological
methods
(Lai et al., 2006)
IMPS
(Datar and
Betti, 2010)

14. 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)

15. 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

16. Altering fat content……
Generally achieved by reformulation process
Factors associated with meat
Factors associated with non meat ingredients
Factors associated with manufacture & preparation procedures.

17. 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)

18. 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)

19. Incorporation of Probiotics
• In 2002, a definition was proposed by the Joint Food and Agriculture
Organization/World Health Organization Working Group. They stated that a
probiotic 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

20. Incorporation of Probiotics :
Probiotics
Modulating host
immunity
(Jahereis et al., 2002)
Fermentation
Conditioning
Reduced growth of
pathogenic organisms
(Petros et al., 2009)

21. Incorporation of dietary fibre
Non caloric
bulking agent
Dietary fibre is required
for maintaining
Gastrointestinal health
Maintaining the
correct blood
lipid profile

22. 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)

23. 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

24. 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)

25. 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)

26. Incorporation of antioxidants
• World wide problem with obesity & other diseases
• Counteracting oxidative stress caused by ROS
• Immune system stimulation
• Reduce risk of pathogens

27. Incorporation of antioxidants....
• Lycopene incorporated sausages
(Calvo et al ., 2004)
• Lamb meat enriched with carotenoids
(Awarez et al., 2014)

28. • Incorporation of chitosan in sausages and dried beef (Dia and
Kuttinarayanan, 2010)
• Incorporation of garcinia and rosemary extracts in functional chicken
nuggets

29. Other Compounds
Bioactive
peptides,
sterols,Taurine
etc…
ACE - 1
Anti hypertensive
bioactive peptide
(Castellano et al., 2013)

30. 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

31. 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.

32. 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.

33. • 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.

34. • 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.

35. • 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.

36. Thank you…