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Cited by 268Meat and Animal Product QualityFood composition and propertiesFood Nutrient Composition and Product Development

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Novel trends in development of dietary fiber rich meat products—a critical review

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Mehta, Nitin, Ahlawat, S. S., Sharma, D. P., Dabur, R. S.·2015·Journal of Food Science and Technology
DOI 10.1007/s13197-013-1010-2PMC PMC4325053
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Abstract

Meat and meat products are generally recognized as good sources of high biological value proteins, fat-soluble vitamins, minerals, trace elements and bioactive compounds. Changes in socioeconomic factors in recent years have increased the consumer's preference for ready to eat foods including meat products. The processing of meat and meat products leads to generation of many functional compounds beneficial to human health but most of those foods are rich in fat, added salts but deficient in complex carbohydrates like dietary fiber and pose a health hazard that somehow is proved to be a predisposing factor for cardiovascular diseases, colon cancer, obesity including diabetes mellitus. With increasing consciousness among consumers about their nutrition and well being, there is a growing concern over nutritional diseases of affluence. Therefore an increase in dietary fiber inclusion in daily diet has been recommended. For adults, the recommended acceptable intakes of dietary fiber are 28-36 g/day, 70-80 % of which must be insoluble fiber. The insoluble fraction of dietary fiber has been related to intestinal regulation whereas soluble fiber is associated with decrease in cholesterol level and absorption of intestinal glucose. So incorporation of dietary fibers from different sources in meat products would help to enhance their desirability. Dietary fiber sources are generally agricultural byproducts that are comparatively cheap and incorporation in meat products reduces its overall cost. Whole grains and cereal brans are the rich source of insoluble fiber and pectins, gums, starch and other storage polysaccharides have high content of the soluble fraction. With this background, the effect of various dietary fibers on the quality attributes of meat and meat products with its physiological role has been reviewed here.

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  • Functional foods attempt to improve health by incorporating bioactive compounds that may alter lipid, vascular, and other metabolic pathways, microbiome composition and function, and digestive and inflammatory systems.

    “Similar to dietary supplements, functional foods attempt to improve health by incorporating bioactive compounds that may alter lipid, vascular, and other metabolic pathways, microbiome composition and function, and digestive and inflammatory systems.114-121”

    From Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity: A Comprehensive Review (2016) · cites this paper as [118]

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Research works printed but not linked: 24

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Metadata

Authors
Mehta, N., Ahlawat, S. S., Sharma, D. P., & Dabur, R. S.
Affiliations
Lala Lajpat Rai University of Veterinary and Animal Sciences (IN)
Corresponding author
Mehta, Nitin
ORCID
Venue
Journal of Food Science and Technology
Publisher
Springer Science and Business Media LLC
Published
2013-04-28
Volume
52
Issue
2
Pages
633-647
ISSN
  • 0022-1155 (ISSN-L)
  • 0975-8402
DOI
10.1007/s13197-013-1010-2
PMC
PMC4325053
OpenAlex
W2025690178
Cited by
268
References
167
Citations by year
2026: 13 · 2025: 24 · 2024: 19 · 2023: 26 · 2022: 35 · 2021: 30 · 2020: 34 · 2019: 32 · 2018: 21 · 2017: 9 · 2016: 8 · 2015: 10 · 2014: 3 · 2013: 4
FWCI
1.56
Type
journal article
Language
en
Open access
Licence
www.springer.com/tdm (tdm)
Locations
  • Journal of Food Science and Technology (publishedVersion)
  • PubMed Central (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
Keywords
dietary fiber, meat products, functional foods, insoluble dietary fiber, soluble dietary fiber, agricultural by-products, whole grains, bran, pectin, Guide to the Expression of Uncertainty in Measurement, storage polysaccharides, meat processing, cardiovascular disease, colon cancer, obesity, diabetes mellitus, cholesterol, intestinal regulation, food quality characteristics

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