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Review
13. Low fat meat products - An overview
- E. Naga Mallika, K. Prabhakar and P. M. Reddy
Veterinary World 2(9):364-366
Abstract
Meat is an
excellent source of valuable nutrients. Meat fat acts as a
reservoir for flavor compounds and contributes to the texture of
product. There are diverse possible strategies for developing
low fat meat and meat products. Reducing the fat content in
products leads to a firmer, rubbery, less juicy product with
dark color and more cost. Other technological problems like
reduction in particle binding, reduced cook yields, soft and
mushy interiors, rubbery skin formation, excessive purge and
shortened shelf life are also associated with reduction in fat
levels. This paper describes Procedured of
reducing fat content, Selection of additives, Protein, Carbohydrat and
fat based fat replacer and
Super critical fluid extraction.
Keywords:
Fat, Meat, Fat replacer,
Additives, Protein, Carbohydrate.
