Samad Abdul, Alam Amm Nurul, Kumari Swati, Hossain Md Jakir, Lee Eun-Yeong, Hwang Young-Hwa, Joo Seon-Tea
Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea.
Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea.
Food Sci Anim Resour. 2024 Mar;44(2):284-298. doi: 10.5851/kosfa.2024.e18. Epub 2024 Mar 1.
Restructured meat (RM) products are gaining importance as an essential component of the meat industry due to consumers' interest in health benefits. RM products imply the binding or holding of meat, meat by-products, and vegetable proteins together to form a meat product with meat's sensory and textural properties. RM products provide consumers with diversified preferences like the intake of low salt, low fat, antioxidants, and high dietary fiber in meat products. From the point of environmental sustainability, RM may aid in combining underutilized products and low-valued meat by adequately utilizing them instead of dumping them as waste material. RM processing technique might also help develop diversified and new hybrid meat products. It is crucial to have more knowledge on the quality issues, selection of binding agents, their optimum proportion, and finally, the ideal processing techniques. It is observed in this study that the most crucial feature of RM could be its healthy products with reduced fat content, which aligns with the preferences of health-conscious consumers who seek low-fat, low-salt, high-fiber options with minimal synthetic additives. This review briefly overviews RM and the factors affecting the quality and shelf life. Moreover, it discusses the recent studies on binding agents in processing RM products. Nonetheless, the recent advancements in processing and market scenarios have been summarized to better understand future research needs. The purpose of this review was to bring light to the ways of sustainable and economical food production.
重组肉（RM）产品作为肉类行业的重要组成部分，正变得越来越重要，这是因为消费者对其健康益处感兴趣。RM产品意味着将肉类、肉类副产品和植物蛋白结合或保持在一起，以形成具有肉类感官和质地特性的肉类产品。RM产品为消费者提供了多样化的选择，比如在肉类产品中摄入低盐、低脂、抗氧化剂和高膳食纤维。从环境可持续性的角度来看，RM可以通过充分利用未充分利用的产品和低价值肉类，而不是将它们作为废料丢弃，来帮助实现这一目标。RM加工技术也可能有助于开发多样化的新型混合肉类产品。了解更多关于质量问题、粘合剂的选择、它们的最佳比例以及最终理想的加工技术至关重要。在本研究中观察到，RM最关键的特征可能是其脂肪含量降低的健康产品，这与注重健康的消费者的偏好一致，他们寻求低脂、低盐、高纤维且合成添加剂最少的选择。本综述简要概述了RM以及影响其质量和保质期的因素。此外，还讨论了近期关于RM产品加工中粘合剂的研究。尽管如此，已总结了加工和市场情况方面的最新进展，以便更好地理解未来的研究需求。本综述的目的是阐明可持续和经济的食品生产方式。
