Published in Scientific Papers. Series D. Animal Science, Vol. LXVII, Issue 1
Written by Diana-Remina MANOLIU, Marius Mihai CIOBANU, Mihai Cătălin CIOBOTARU, Bianca Georgiana ANCHIDIN, Paul Corneliu BOIȘTEANU
The meat industry is making technological advancements in order to provide food that is both healthier and more sustainable. The purpose of this study is to provide an overview of the impacts that may be attributed to the incorporation of whole fruits or byproducts in a variety of forms into different meat products. The review investigated the effects that these incorporations have on physicochemical and technological features, sensory characteristics, and the potential to improve shelf life. The incorporation of fruit fiber into meat products led to an increase in cooking yield, emulsion stability, capacity to bind water and fat. However, it also resulted in a reduction in shrinkage, cooking losses and pH, with variations depending on the concentration, type, initial pH, and storage period. The addition of dietary fiber led to an increase in hardness and chewiness, despite the fact that it enhanced the water-holding capacity and reduced the cooking loss. It was found that the effect on the instrumental color characteristics and color sensory perception differed depending on the source of the addition and its color.
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