Babji A S, Mohdyusof S
Department of food Science and Nutrition, Faculty of Life Science, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor.
Malays J Nutr. 1995 Mar;1(1):83-94.
Per capita consumption of meat and meat products in Malaysia more than doubled from 15.70 kg in 1970 to 35.71 kg in 1990. This increase in meat consumption is mainly due to the rapid development and wide acceptance of value added meat and poultry products amongst Malaysian consumers. Meat products such as burgers, sausages, hotdogs and nuggets are widely accepted and consumed by all ethnic groups at home as well as in the fast food restaurants. The significant expansion of the fast food industry and the increase consumption of processed meat products makes it necessary for a re-evaluation of the nutritional quality of popular meat products currently available in the market. This review paper described the quality of some processed meat products, their proximate composition, meat quality, use of non meat proteins and binders, and the use of additives in the formulation of burgers, frankfurters, nuggets, bologna, chicken and beef balls. Preliminary results on the protein efficiency ratio of local meat products seemed favourable but this study is limited to only one laboratory. In vivo and in vitro protein digestibility studies indicated high values on the digestibility of locally manufactured meat products. Proximate analysis of the raw materials used in the formulation of such products showed many with high fat and low protein contents being utilized. The meat content was lower than the minimum amount stated by the food regulation. This paper concludes that due to lack of information and studies on the nutritional composition of processed meat products, concerned bodies should take positive steps to generate reliable data to elucidate the actual nutritional composition of such products. It is also observed that many by-products from the animal industry from non-conventional sources are increasingly being utilized in the manufacture of processed meat product.
马来西亚人均肉类及肉制品消费量从1970年的15.70千克增长至1990年的35.71千克，增长超过一倍。肉类消费的增长主要归因于增值肉类和禽肉产品在马来西亚消费者中的迅速发展和广泛接受。汉堡、香肠、热狗和鸡块等肉制品在家庭以及快餐店中被所有种族广泛接受和消费。快餐业的显著扩张以及加工肉制品消费的增加，使得有必要重新评估市场上现有流行肉制品的营养质量。这篇综述文章描述了一些加工肉制品的质量、其近似成分、肉质、非肉类蛋白质和粘合剂的使用，以及在汉堡、法兰克福香肠、鸡块、博洛尼亚香肠、鸡肉和牛肉丸配方中添加剂的使用。当地肉制品蛋白质效率比的初步结果似乎不错，但这项研究仅限于一个实验室。体内和体外蛋白质消化率研究表明，当地生产的肉制品消化率很高。对用于此类产品配方的原材料进行的近似分析表明，许多原材料脂肪含量高而蛋白质含量低。肉类含量低于食品法规规定的最低量。本文得出结论，由于缺乏关于加工肉制品营养成分的信息和研究，相关机构应采取积极措施，生成可靠数据以阐明此类产品的实际营养成分。还观察到，动物产业中非传统来源的许多副产品越来越多地被用于加工肉制品的生产。
