Search Results (162)

The replacement of animal fat with unsaturated lipid sources in processed meats enhances nutritional value but introduces challenges regarding oxidative stability and sensory acceptability. In this study, the effects of replacing pork back fat with pre-emulsified walnut, linseed, or algal oils on the proximate composition, fatty acid profile, nutritional indices, lipid oxidation, and sensory properties of chicken frankfurters were investigated. Four formulations were prepared: a control group (25% pork fat) and three groups that were completely reformulated using oil emulsions (ratio inulin/water/oil 1:2:1). The fat substitute significantly reduced total fat, SFA, cholesterol (up to 30%), and calorie density, while Ʃn-3 fatty acids were enriched (p < 0.05). The linseed oil samples had the highest levels of α-linolenic acid (47.53%), while the algal oil had the highest levels of eicosapentaenoic acid (10.98%) and docosahexaenoic acid (64.73%) and the most favourable Ʃn-6/Ʃn-3 ratio (p < 0.05). All reformulated groups showed significantly improved atherogenic and thrombogenic indices and increased hypocholesterolaemic/hypercholesterolaemic ratios, which reached 17.43 in the algal oil samples (p < 0.05). Lipid oxidation was increased in the linseed and algal oil treatments, with the walnut oil group showing moderate TBARS levels and minimal accumulation of secondary oxidation products. Principal component analysis revealed that walnut oil offered the most balanced compromise between nutritional improvement, oxidative stability and sensory acceptability. These findings support a healthier reformulation of meat products by identifying oil-based fat substitutes that improve nutritional value without compromising sensory quality, which is beneficial for both research and industry. Full article

Oleogels are a subclass of organogels that present a healthier alternative to traditional saturated and trans solid fats in food products. The unique structure and composition that oleogels possess make them able to provide desirable sensory and textural features to a range of food products, such as baked goods, processed meats, dairy products, and confectionery, while also improving the nutritional profiles of these food products. The fact that oleogels have the potential to bring about healthier food products, thereby contributing to a better diet, makes interest in the subject ever-increasing, especially due to the global issue of obesity and related health issues. Research studies have demonstrated that oleogels can effectively replace conventional fats without compromising flavor or texture. The use of plant-based gelators brings about a reduction in saturated fat content, as well as aligns with consumer demands for clean-label and sustainable food options. Oleogels minimize oil migration in foods due to their high oil-binding capacity, which in turn enhances food product shelf life and stability. Although oleogels are highly advantageous, their adoption in the food industry presents challenges, such as oil stability, sensory acceptance, and the scalability of production processes. Concerns such as mixed consumer perceptions of taste and mouthfeel and oxidative stability during processing and storage evidence the need for further research to optimize oleogel formulations. Addressing these limitations is fundamental for amplifying the use of oleogels and fulfilling their promise as a sustainable and healthier fat alternative in food products. As the oleogel industry continues to evolve, future research directions will focus on enhancing understanding of their properties, improving sensory evaluations, addressing regulatory challenges, and promoting sustainable production practices. The present report summarizes and updates the state-of-the-art about the structure, the properties, and the applications of oleogels in the food industry to highlight their full potential. Full article

This study investigated quality changes in seaweed–yak patties before and after freeze–thaw by varying seaweed addition levels (10–70%). Macroscopically, the effects on water-holding capacity, textural properties, and oxidative indices of restructured yak patties were evaluated. Microscopically, the impact of seaweed-derived bioactive ingredients on patty microstructure and myofibrillar protein characteristics was examined. LF-NMR and MRI showed that 40% seaweed addition most effectively restricted water migration, reduced thawing loss, and preserved immobilized water content. Texture profile analysis (TPA) revealed that moderate seaweed levels (30–40%) enhanced springiness and minimized post-thaw hardness increases. SEM confirmed that algal polysaccharides formed a denser protective network around the muscle fibers. Lipid oxidation (MDA), free-radical measurements, and non-targeted metabolomics revealed a significant reduction in oxidative damage at 40% seaweed addition, correlating with increased total phenolic content. Protein analyses (particle size, zeta potential, hydrophobicity, and SDS-PAGE) demonstrated a cryoprotective effect of seaweed on myofibrillar proteins, reducing aggregation and denaturation. These findings suggest that approximately 40% seaweed addition can improve the physicochemical stability and antioxidant capacity of frozen seaweed–yak meat products. This work thus identifies the optimal seaweed addition level for enhancing freeze–thaw stability and functional quality, offering practical guidance for the development of healthier, high-value restructured meat products. Full article

Reducing meat consumption is a key strategy to mitigate environmental impact, lower the incidence of diet-related diseases, and promote sustainable food production. In response, the plant-based food market has grown significantly, motivated by demand for meat-like products. This study aimed to develop a meatless alternative to deli ham (MAD) free of chemical additives, adhering to clean label principles. A commercially available MAD product (Target MAD) was used as a benchmark. Based on its analysis, clean-label laboratory (Optimized CL formulation) and pilot-scale (CL MAD) prototypes were developed. These were evaluated for texture, rheology, color, sensory attributes, and physicochemical properties. The CL MAD demonstrated similar firmness to the Target MAD, while being 17% more cohesive and 50% less adhesive. Its mechanical spectra showed typical weak gel behavior, with G′ higher than G″. Color analysis indicated that the CL MAD was darker and less pink than the Target MAD. Nutritionally, it provided higher protein and lower fat content. Overall, this study successfully developed a clean-label meat-free alternative to deli ham that matches commercial textural standards while offering improved nutritional quality and eliminating chemical additives, meeting growing consumer demand for healthier and more sustainable foods. Full article

There are growing health concerns regarding high-fat meat products. This study systematically evaluated the quality of reformulated chicken sausages through progressive substitution (30%, 60%, and 90%) of traditional pork-back fat with an Agaricus bisporus–soybean oil complex. The 60% substitution optimized texture, fatty acids, and sensory properties: hardness increased from 4332.38 N (control) to 5810.04 N, and chewiness from 3048.55 N to 3896.93 N. Linoleic acid (C18:2n6) rose from 13.00 to 32.81 g/100 g and α-linolenic acid (C18:3n3) from 0.60 to 3.05 g/100 g, improving the PUFA/SFA ratio from 0.40 to 1.15). Sensory scores (flavor/taste/overall) increased from 6.0/5.1/6.6 to 7.2/5.6/7.4. After 35-day storage, TBARS values (0.161, 0.147, 0.126 mg/100 g for 30%/60%/90% groups) remained below the control (0.232 mg/100 g). Meanwhile, the reduced-fat sausages exhibited a deeper, less saturated red hue. Scanning electron microscopy (SEM) revealed an enhanced network structure in the sausage matrix. The reformulated sausages maintained essential product characteristics such as cooking yield, moisture retention, protein content, and amino acid profile while achieving a 9.5–16.1% reduction in energy value. These findings collectively demonstrate that the A. bisporus–soybean oil complex effectively enhances the product quality, nutrition, antioxidant capacity, and sensory quality of reduced-fat chicken sausages, demonstrating this plant-based composite as a promising functional ingredient for developing healthier meat products. Full article

The growing demand for biofuels, especially ethanol produced from corn, has driven the production of co-products such as dried distillers grains with solubles (DDGS). With a high protein content (around 30%), fiber, and minerals, DDGS presents an economical alternative for animal nutrition, replacing traditional sources like soybean meal while maintaining productive performance and reducing costs. This study evaluated the total replacement of soybean meal with DDGS in the diet of confined Holstein cattle, focusing on weight gain, feed intake, digestibility, feed efficiency, animal health, meat quality, and economic viability. The 24 animals received diets with 80% concentrate, containing either DDGS or soybean meal, and no significant differences were observed in terms of body weight (p = 0.92), feed intake (p = 0.98), or feed efficiency (p = 0.97) between the two treatments. The average daily gain was 1.25 and 1.28 kg for cattle in the DDGS and soybean meal groups, respectively (p = 0.92). Regarding metabolic and digestive parameters, no relevant changes were found in blood levels, except for higher serum cholesterol (p = 0.03) levels in animals fed DDGS. The digestibility of neutral detergent fiber (NDF) (p = 0.03) and acid detergent fiber (ADF) (p = 0.05) was lower in the DDGS group, while the digestibility of ether extract was higher (p = 0.02). Rumen fluid analysis revealed an increase in the production of short-chain fatty acids (p = 0.01), such as acetic and butyric acids (p = 0.01), in the DDG-fed animals. In terms of meat quality, animals fed DDGS produced meat with lower levels of saturated fatty acids (SFA) (p = 0.05) and higher levels of unsaturated fatty acids (UFA) (p = 0.02), especially oleic acid (p = 0.05). This resulted in a healthier lipid profile, with a higher UFA/SFA ratio (p = 0.01). In terms of economic viability, DDGS-based diets were 10.5% cheaper, reducing the cost of production per animal by 7.67%. Profitability increased by 110% with DDGS compared to soybean meal, despite the high transportation costs. Therefore, replacing soybean meal with DDGS is an efficient and economical alternative for feeding confined cattle, maintaining zootechnical performance, increasing meat lipid content and improving fatty acid profile, and promoting higher profitability. This alternative is particularly advantageous in regions with easy access to the product. Full article

The re-usage of byproducts needs urgent attention as the recycling and reduction in wastes can minimize environmental pollution and ameliorate the present situation by creating new products, such as animal feed and ingredients for the food industry. The industrial production of rose oil from Rosa damascena Mill. generates tons of byproducts, due to the low oil yield. Byproducts such as spent petals are systematically used as feed supplements, while the polyphenol-rich extracts are incorporated in numerous animal products. Among their benefits, exogenous (through a dietary strategy) antioxidants such as polyphenols, play a pivotal role in the antioxidant system in intensive farmed animals—influencing the growth performance and increasing the feed conversion. On the other hand, incorporated extracts serve as natural antioxidants retaining the discoloration of meat products, as well as inhibiting the lipid and protein oxidation during storage, extending their shelf-life. Rosa damascena Mill. extracts are used as additives in functional and more healthier products with reduced nitrite content and enhanced the biological value of the consumed products. The aim is to systematize the existing knowledge about the potential use of spent Rosa damascena Mill. petals and their extracts, as well as highlight the need for further research in dairy and meat products. Full article

This review highlights the latest research on dietary fibre (DF) applications in meat and meat analogues, providing insights into their role in shaping future food innovations. DFs provide significant long-term health benefits, such as better gut health, lower cholesterol levels, and possible protection from metabolic diseases. They also enhance the texture, juiciness, and overall quality of plant-based meat alternatives (PMAs) and traditional meat products. Among the most effective fibres, cereal-derived fibres, fruit- and vegetable-derived fibres, and legume-based fibres have been shown to improve water-holding capacity (WHC) and emulsification properties, enhancing mouthfeel and juiciness. New processing methods, such as enzymatic hydrolysis and extrusion, can change how fibres work. By combining various fibre sources with innovative processing methods, the food industry can create meat and PMA products that are not only healthier but also tastier and more sustainable. Full article

Background/Objectives: Recent decades have seen a remarkable westernization of diets and a decline in adherence to the Mediterranean diet (MD). This study examined the eating habits of a representative sample of Italian university students to identify the determinants of adherence to the MD and the most relevant actions to improve their well-being. Methods: The Mediterranean Diet Quality Index for Children and Adolescents (KIDMED) and Sustainable Healthy Diet (SHED) index questionnaires were used to explore MD adherence as the primary outcome, and dietary behavior sustainability, respectively. Sociodemographic, anthropometric, and lifestyle information was also collected. Results: The final sample included 1434 subjects (18–24; 60% female). The median (IQR) KIDMED score was 6.0 (4.0–8.0) and 33% showed a high adherence to the MD. Having breakfast, eating fruit and vegetables at least once a day, consuming pasta or other grains almost daily, and using olive oil at home were among the most common positive aspects of students’ diets. However, regular consumption of fish, nuts, legumes, dairy products, and a second serving of fruit and vegetables was less prevalent. Having an active lifestyle, eating more plant products, and having more sustainable dietary behaviors in terms of the SHED index, were the main determinants of a high KIDMED score. Likewise, graduate students, daily consumers of plant-based meat alternatives, and students attending university canteens daily were more likely to adopt healthier diets. Conclusions: Future actions are crucial to create a food environment that facilitates healthy and sustainable dietary choices among young adults, such as improving the nutritional quality of processed products and regulating their promotion, as well as implementing initiatives to improve university food services and encourage the use of campus dining facilities. Full article

Meat plays a key role in human nutrition, providing protein of high digestibility and essential micronutrients. However, according to the FAO and WHO, excessive consumption of red and processed meats may increase health risks due to their content of saturated fats, sodium, and E-number additives. For this reason, recent research has focused on the nutritional reformulation of meat products to develop functional and health-promoting alternatives that meet consumer expectations and respond to market trends for healthier and more sustainable foods. However, the addition or elimination of traditional ingredients in meat products leads to problems such as changes in texture, color, or sensory acceptability that must be solved. This review will focus on current reformulation strategies in the meat industry, including the reduction or replacement of animal fat with vegetable oils using technologies such as microencapsulation, or the elaboration of 3D gels using organogelants and hydrocolloids; the replacement of the umami flavor of salt with extracts from seafoods and mushrooms; the replacement of E-number additives with antioxidant and preservative extracts from plants and herbs; and the incorporation of dietary fiber through fruit peels and vegetable by-products. Full article

This narrative review examines adolescents’ perceptions of sustainable dietary characteristics, including local eating, plant-based diets, organic food, and food waste, and how these influence their understanding and behavior. Evidence indicates that adolescents often have simplified conceptions of these practices, which leads to misconceptions. Local food is frequently perceived as inherently more sustainable despite complex factors such as seasonality, production methods, and transportation. Although reducing meat consumption is crucial for environmental impact, adolescents may struggle to understand sustainable protein sources and animal-based foods in various contexts. Although viewed positively, the benefits and limitations of organic food remain poorly understood. Food waste is recognized as significant; however, adolescents often focus on individuals rather than on systemic drivers. Schools play a pivotal role in the promotion of food literacy and sustainable dietary habits. Educational interventions that integrate sustainability into curricula, provide hands-on learning, and engage families can help adolescents to develop critical thinking skills and make informed food choices. Strategies such as promoting a plant-based diet, sourcing local produce, incorporating organic options, and implementing waste reduction programs can create environments that support sustainable eating habits. These efforts must be context-sensitive, culturally relevant, and grounded in understanding food systems. By empowering adolescents to question assumptions, recognize complexities, and take action, schools can cultivate a generation capable of leading the transition towards healthier and more sustainable diets. Full article

Meat is a vital source of high-quality proteins, amino acids, vitamins, and minerals essential for human health. Growing demand for healthier lifestyles and technological advancements has heightened the focus on meat products, whose quality depends on meat protein properties, such as texture, water holding capacity (WHC), and structural integrity. Non-thermal processing technologies are gaining attention for enhancing the gelation properties of meat protein gels (MPGs) by optimizing solubilization, denaturation, and aggregation while preserving nutritional and sensory qualities and avoiding the drawbacks of thermal treatments. This review focuses on advanced non-thermal processing techniques, including high-pressure processing (HPP), pulsed electric fields (PEFs), ultrasound, and cold plasma, and their impact on MPGs. It also examines vibrational spectroscopy methods, such as Fourier Transform Infrared (FTIR) and Raman spectroscopy, for non-invasive analysis of MPGs. The integration of these approaches with hyperspectral imaging and machine learning is also explored as a tool to improve quality control and assessment. Full article

Background: Ultra-processed foods (UPFs) represent a substantial part of modern diets, with a growing prevalence in food environments worldwide. Their unfavourable nutritional composition and adverse health effects present growing public health concerns. Methods: This study examines the prevalence of UPFs in the Slovenian food supply, their nutritional quality and the use of different food symbols and labelling schemes on food packaging. A cross-sectional analysis was conducted using the representative Slovenian branded foods database. A total of 23,173 prepacked foods and beverages were categorised into levels of processing according to the NOVA classification system. The nutritional composition of UPFs was compared to less processed products within 16 narrow subcategories. Additionally, the prevalence in the use of front-of-package nutrition labelling (FOPNL) and subjectively nutrition-related elements (SNREs) (such as EU Organic, Vegan labels etc.) were assessed across different food categories and processing levels. Results: Results show that UPFs represent 54.5% of the available products in the Slovenian food supply, with the highest prevalence in Confectionery (93%), Bread and bakery products (83%), Meat, meat products and alternatives (77%) and Convenience foods (74%). Comparison of nutritional composition indicated that UPFs had significantly poorer nutritional composition compared to less processed counterparts, including higher levels of sugar, salt and saturated fats, and a lower protein content. Breakfast cereals, Snack foods, Meat alternatives and Pre-prepared salads and sandwiches showed the most significant differences between UPFs and less processed counterparts. Analysis of the prevalence of symbols and labelling schemes revealed that 33.8% of products carried at least one FOPNL (15.0%) or SNRE (19.1%), with SNREs being more prevalent on less processed products and FOPNL predominantly used on UPFs (p < 0.05). The most prevalent SNRE was the EU Organic logo (12.7%), followed by the Vegan (4.7%) and Non-GMO (3.1%) logos, whereas the most frequent FOPNL was Reference Intakes (RI), presenting only energy value RI-Energy (12.5%), followed by nutrient-specific RI (1.6%), while other FOPNL were scarce and limited to certain categories. An additional comparison of visual presentation highlighted the potentially selective use of voluntary FOPNL to improve product framing. This raises concerns about their role in guiding consumer choices versus serving as marketing tools, especially when it comes to UPFs. Conclusions: Our findings highlight the need for monitoring UPFs in the food supply together with harmonised, mandatory labelling regulations to ensure transparency and empower consumers to make healthier choices. Full article

Currently, consumers demand healthier and more sustainable foods, but it must be considered that sensory characteristics directly drive acceptability and preference. The objective of this review was to analyze the functions of mushrooms and the sensory terminology used for the sensory characterization of mushrooms and mushroom-enriched meat products. Efforts have been made to reduce animal fat, salt, synthetic additives, and meat, in which mushrooms stand out because they can replace these components. Various species have been explored, mostly with positive effects on physicochemical, nutritional, technological, and sensory characteristics. However, in the sensory aspect, the results are limited to the measurement of acceptability using a hedonic scale. Studies of the sensory properties of mushrooms relate terms beyond umami. For instance, terms such as fermented, yeasty, musty, earthy, crunchy, hard, sweet, mushroom, nutty, moist, and salty, among others, have been associated with various mushroom species. This terminology needs to be explored in mushroom-enriched meat products. However, little has been explored regarding consumer opinions for the generation of sensory terms to characterize mushrooms or mushroom-enriched meat products, which may be relevant for the purposes of reformulating healthier and more sustainable meat products. In this sense, future studies should explore diverse mushroom species, the amount and form of use, processing conditions, and functions. Therefore, better decisions can be made about which species to use, considering factors that allow for maximizing the benefits of mushrooms. This purpose can be achieved if the background of consumers who evaluate the products through their opinions is explored, which is a direct response to the industrial scaling of mushrooms as new ingredients in meat products. Full article

Interest in indigenous and dual-purpose chicken breeds for sustainable poultry farming is growing. Additionally, incorporating local feed resources into their diets may enhance the nutritional value of their products while reducing environmental impact. This study investigated the ability of Echium oil (EO), rich in stearidonic acid (SDA, 18:4n-3) compared to linseed oil (LO) and high in alpha-linolenic acid (ALA, 18:3n-3), to increase long-chain n-3 polyunsaturated fatty acids (LC-PUFAs) in breast meat. Sixty Canarian cockerels were fed for six weeks with diets supplemented with 1.5% soybean oil (SO), 1.5% LO, or 2% EO. Final body weight and carcass traits showed no significant differences among groups (p > 0.05). However, EO-fed birds exhibited slightly higher breast meat lightness (L*) than LO-fed ones (p < 0.05). Total lipid content and lipid class composition remained unchanged (p > 0.05). Both LO and EO increased eicosapentaenoic acid (EPA, 20:5n-3) compared to SO, with EO further enhancing SDA, 20:3n-3, 20:4n-3, docosapentaenoic acid (DPA, 22:5n-3), and docosahexaenoic acid (DHA, 22:6n-3), resulting in meat with a healthier thrombogenic index (TI). Importantly, EO inclusion up to 2% did not negatively impact meat sensory qualities. These findings suggest that EO outperforms LO in enriching poultry meat with beneficial n-3 LC-PUFAs and holds great potential for poultry production. Full article