Salt Intake from Processed Meat Products: Benefits,Risks and Evolving Practices

Currently, there is major consumer concern about dietary salt intake worldwide. However, even with the development of contemporary preservation practices, sodium chloride is still essential in processed meat products. Despite a long history of use, salt is now seriously controversial in food due to health concerns that are mostly related to high blood pressure and cardiovascular risks. Changes in meat processing methods have reduced those potential risks, but different perceptions continue to shape how consumers and society view dietary salt. The current consumer demand for additive‐free food, such as the clean‐label movement, has renewed consumer willingness for naturalness in food products.     

The impact of fat content,production methods and carbon footprint information on consumer preferences for minced meat

Growing concern over the environmental impacts and other credence characteristics of food has resulted in increasing interest in the quality attributes of meat products in Finland. The aim of this study was to provide information on the relative preferences of consumers for minced meat attributes. Using a choice experiment, we examined whether the meat type, method of production, fat content, price and presence of carbon footprint information have an impact on consumer choice. A low fat content was found to have a particularly positive effect on the choice of a minced meat product. The carbon footprint information had a significant impact on the meat type-specific consumer preferences: the popularity of beef products decreased and of pork products increased when the footprint information was presented to the consumers. Six heterogeneous consumer classes were identified with latent class analysis: price-conscious (23% of the respondents), fat content-conscious (23%), ideological but passive (17%), content with conventional (14%), beef-preferring (12%) and method of production -conscious consumers (11%). Consumers were generally willing to pay more for a low fat content, but the relative willingness to pay estimates were largely dependent on the consumer groups: premiums for organic and animal welfare-oriented production methods also existed. These attributes could thus represent good means for differentiating minced meat products. The impact of carbon footprint information on the willingness to pay estimates was relatively low.     

The animal fat paradox and meat quality

The purpose of this paper is to address some of the paradoxical issues and perceptions regarding animal fats and the related effects on meat quality and consumer perceptions. Meat scientists have been studying carcass characteristics for many years and although the factors that influence the accumulation, distribution and composition of carcass fat in livestock have been extensively researched, the role, value and perceptions of animal fats in meat quality differ significantly in importance between producers, abattoirs, butchers, retailers and consumers. Fat and long-chain fatty acids, whether in adipose tissue or muscle, contribute to important aspects of meat quality and are central to the nutritional and sensory values of meat. In this review the nutritional value of fat, as well as the importance of fat in terms of carcass and meat quality will be highlighted. The 'quality' of meat depends greatly on the socio-demographic backgrounds of the consumer. The aim is to focus on the global importance of fat in the carcass to the producer, processor and consumer. There is currently no clear cut definition for fat quality because the acceptability and perceived quality of fat varies significantly in terms of quantity, colour, consistency and chemical composition in different species of livestock around the world. The association between animal fats and human health is critical and recommendations by health professionals range from excluding fats altogether to a moderate consumption of fats due to their essential role in the body. Recently the emphasis has shifted away from fat quantity to fat quality. Despite these recommendations and years of bad publicity in terms of the adverse affects of animal fats in human health, the livestock industry seems reluctant to shift its focus to fat quality rather than quantity. This approach may adversely affect future meat consumption by consumers who are becoming increasingly critical about the food they eat.     

The vital role of science in global policy decision-making: An analysis of past, current, and forecasted trends and issues in global red meat trade and policy

As global populations and economies change, the dynamics of global trade and policy change as well. In analyzing the past trends and projections for global populations, economic developments, animal product production and consumption, global trade policy, and current issues being faced, one can begin to make some predictions or projections as to how the global red meat and poultry infrastructure will change and, more importantly, point to areas where a proactive approach is necessary to shape these changes to meet the most globally beneficial end. Many issues face the global red meat industry, from food safety to animal disease, and are becoming more and more complicated as consumer knowledge increases and as politics intervene. Internationalized science is key and vital in the future of global trade policy as science can address the more informed consumer in a manner, which reduces anxiety over unknowns. The role of the industry is to provide the information and knowledge to the consumer necessary to convey the validity of globally accepted standards, which relate to ensuring consumer safety, animal welfare, and provide assurances that these standards are being met within the production sector.     

Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products

Dry-cured meat products represent a large part of the meat products on the European market. The technologies develop for these products lead to the production of a large scale of meat products with typical sensory traits. Numerous studies have been devoted to optimise the quality traits of these products which are considered as traditional products by the consumer and provide a high added value to the producer. Among the components of the raw material, lipids play a key role in the final quality of these products. Many sensory traits of dry-cured meat products depend on lipid traits of muscle and adipose tissues of fresh meat and on their degradation through a complex set of lipolytic and oxidative reactions during processing. Lipid traits of both muscle and adipose tissues of fresh meat are strongly related to pig rearing conditions, mainly genotype and feeding strategy. During processing, lipids undergo intense lipid hydrolysis controlled by both lipases and phospholipases, which remain active all along the process. Lipids are also subjected to oxidation, which generates numerous volatile compounds. These volatiles contribute to some typical aroma notes of dry-cured meat products such as rancid, aged ham and dry-cured odours. This paper reviews the recent knowledge on the influence of lipid traits of fresh meat, lipid hydrolysis and oxidation on the development of sensory traits of dry-cured meat products.     

DFD牛肉研究进展

牛肉是主要肉类产品之一,能够为消费者提供丰富的蛋白质。随着社会进步和人们生活水平的提高,人们更加看重肉品质量。但是,目前我国肉牛产业链的各个环节尚不完善,导致了劣质牛肉的产生和较高的DFD（dark,firm and dry）牛肉发生率。本文综述了DFD牛肉的发生机理及其影响因素,同时阐述了恰当的肉牛宰前管理方式和DFD牛肉的控制措施,为我国肉牛产业的发展提供一定参考。     

Duplex PCR approach for the detection and quantification of donkey,horse and mule in raw and heat‐processed meat products

Donkey‐related products have been paid more attention for their high nutritional value to human beings. Due to donkey resource scarcity, coupled with gradually increasing market demand, adulterated donkey meat products with other low‐cost animal meat, especially with the similar species horse and mule, are often found in market. Therefore, detection of species fraud in donkey meat products is important for consumer protection and food industries. In this study, a simple and highly specific duplex PCR method, based on the simultaneous amplification of fragments of the mitochondrial ATP synthase subunit 8/6 and ND2, was developed and optimised for the identification of horse, donkey and mule species in raw and heat‐processed meat products. To the best of our knowledge, it was the first time for this strategy applied to these three genetically related animal meat products differentiation to date. The duplex PCR generated a 153‐bp and 83‐bp amplification products for horse and donkey, respectively. While for mule, both of the two length amplification products are appeared on the agarose gel. Target meat species could be detected at a level of 1%, and the results indicated that the duplex PCR assay could be used in the authentification of donkey‐related products with high specificity, cost‐effectiveness and simplicity.     

Red meat (beef and sheep) products for an ageing population: a review

The global population is becoming older, and still, this cohort considers red meat (beef and sheep meat) as an important staple in their diet. It is understood that the requirements from these red meats will vary as a person ages, often because of associated physiological changes; nutrition and health concerns; and reduced sensorial capacities. This creates an imperative to develop red meat products that appeal and satisfy the demands of elderly people. Here, we have reviewed current literature with the aim to comprehend the elderly consumer market, their demands for nutritive and quality traits, and their requirements for safe and convenient red meat (beef and sheep) products. Based on these studies, it was apparent that these specifications may be delivered using available knowledge of intrinsic and extrinsic influences on red meat if considered within the context of elderly customers, that is, to deliver upon elderly people’s requirements for conventional red meat products which are inexpensive, of consistent and perceivable high quality, and quell any associated health concerns for the consumer.     

Pathways to increase consumer trust in meat as a safe and wholesome food

This paper focuses on the effect of information about meat safety and wholesomeness on consumer trust based on several studies with data collected in Belgium. The research is grounded in the observation that despite the abundant rise of information through labelling, traceability systems and quality assurance schemes, the effect on consumer trust in meat as a safe and wholesome product is only limited. The overload and complexity of information on food products results in misunderstanding and misinterpretation. Functional traceability attributes such as organisational efficiency and chain monitoring are considered to be highly important but not as a basis for market segmentation. However, process traceability attributes such as origin and production method are of interest for particular market segments as a response to meat quality concerns. Quality assurance schemes and associated labels have a poor impact on consumers' perception. It is argued that the high interest of retailers in such schemes is driven by procurement management efficiency rather than safety or overall quality. Future research could concentrate on the distribution of costs and benefits associated with meat quality initiatives among the chain participants.     

Knowledge, attitude, and practice of the use of irradiated meat among respondents to the FoodNet Population Survey in Connecticut and New York

Irradiation of fresh meat to control microbial pathogens received approval from the federal government in February 2000. Food irradiation is a useful, albeit underutilized, process that can help protect the public from foodborne illnesses. The objective of this study was to determine consumer knowledge, attitudes, and practices toward irradiated meat products. Data were obtained from a single-stage random-digit dialing telephone survey of residents of the Foodborne Diseases Active Surveillance Network (FoodNet) sites conducted in 2002 to 2003, which included supplemental questions about food safety and irradiated meat for residents of the Connecticut and New York sites. Thirty-seven percent of 3,104 respondents knew that irradiated fresh meat was available for purchase; however, only 2% found the product where they shopped. Knowledge of product availability was significantly influenced by whether a respondent lived in a county with one or more grocery stores operated by chain A, which had actively promoted the sale of irradiated fresh ground beef during the survey period. In a logistic regression model, after adjusting for other factors, respondents living in a county with chain A were more likely to know that irradiated products could be purchased than respondents living in other counties (odds ratio 2.0; 95% confidence interval 1.5 to 2.5). This finding suggests that public education efforts by an individual grocery store chain can have an important effect on knowledge of irradiated food.     

Comminuted meat products—consumption,composition, and approaches to healthier formulations

Comminuted meat products are significant contributors to consumer fat and salt intakes, which are currently above World Health Organization recommended levels. Reducing fat and salt in comminuted meat products may therefore have a significant positive effect on public health in countries with a high consumption of these meats. As an example, the processed meat intake and the fat and salt levels of various comminuted meat products in Ireland and the UK are presented. The review focuses on substitution of fat and salt (including nitrite) with ingredients that yield products with acceptable organoleptic properties and have proven human health benefits.     

Psychrophilic and psychrotrophic clostridia: sporulation and germination processes and their role in the spoilage of chilled,vacuum‐packaged beef,lamb and venison

Spoilage of beef, lamb and venison by psychrophilic and psychrotrophic clostridial species renders meat unacceptable resulting in financial losses and reduced consumer confidence. A number of clostridial strains, including Clostridium algidicarnis, Clostridium algidixylanolyticum, Clostridium estertheticum, Clostridium frigidicarnis and Clostridium gasigenes, have been implicated in red meat spoilage. Unlike other spoilers, these clostridia are able to grow in anaerobic conditions and at chilled temperatures (some at ?1.5 °C the optimal storage temperature for chilled red meat). The spoilage they cause is characterised by softening of the meat, production of large amounts of drip (exudates), offensive odours and in the case of C. estertheticum and C. gasigenes production of gas. Spoilage occurs following the introduction of clostridial spores into vacuum packages during processing. Germination of spores is necessary for the growth of vegetative cells, which cause spoilage. Current mitigation strategies focus on good management practice within meat processing plants. However, this is not always sufficient to prevent spoilage. This review summarises the issues associated with meat spoilage because of psychrotolerant clostridia and discusses areas that require further study.     

The potential impact of current animal research on the meat industry and consumer attitudes towards meat

Progress in animal nutrition, reproduction, quantitative genetics, and the development of molecular genetics, proteomics, and functional genomics open new perspectives for the meat sector. The most promising developments include a wider utilisation of molecular markers, the possibilities of semen sexing and the targeted use of nutrition to modify the composition of meat. The increased use of biotechnology will have a considerable impact on the economics of production of meat and further processed products. New technologies will increase the possibilities for product differentiation and improve homogeneity of live animals. The consumer and society in general will influence the direction of these developments. This review will focus on the long-term impact of new technologies for the meat production chain.     

What are the potential strategies to achieve potentially more healthful meat products?

In recent years, much attention has been paid to the consumption of meat and processed meat, and their relationship with a healthy diet. This review provides an overview of the potential strategies, which can be used to provide the implications for producing healthy, wholesome and consistently high-quality meat products. Genetic selection, nutrition and feeding management, and gene manipulation techniques have been used as the main strategies to induce beneficial changes in meat and meat composition. Besides, the incorporation of ingredients that play a technological role and are potentially health-enhancing, such as fibre, fat substitutes, natural antioxidants and the reduction of sodium and nitrites, has a high potential in the development of healthier meat products. In this review, we have observed that many strategies have been successfully used to obtain products with low fat, reduced sodium and nitrite content, low cholesterol and absence of synthetic antioxidants. Another point to be highlighted is that some of these strategies also allow obtaining products with positive health effects that can be potential alternatives to improve consumer acceptance.     

Trends in meat science and technology: The future looks bright,but the journey will be long

With an increasing world population, an increase in affluence and a substantial growth in the demand for high quality protein, the meat sector faces a fantastic but challenging century. New scientific knowledge, technology and creative minds are the main ingredients in order to reach out for this great opportunity. Efficiency all the way from breeding and farming to processing and dispatch is crucial for success. Technology has brought us far, and there is still a huge potential for increased efficiency by implementing best practices on a global scale. New challenges include: hyper flexible automation, more accurate and faster measurement systems and meeting special consumer demands already at the production line. Systems for optimal animal welfare will be even more important and sustainability is no longer a consumer trend but a license to operate. The scientific meat society must provide knowledge and technology so we together can reach out for a seemingly bright future.     

Future trends of processed meat products concerning perceived healthiness: A review

The 21st-century consumer is highly demanding when it comes to the health benefits of food and food products. In the pursuit of attracting these consumers and easing the rise in demand for high-quality meat products, the processed meat sector is intensely focused on developing reformulated, low-fat, healthy meat products. Meat and meat products are considered the primary sources of saturated fatty acids in the human diet. Therefore, these reformulation strategies aim to improve the fatty acid profile and reduce total fat and cholesterol, which can be achieved by replacing animal fat with plant-based oils; it could be performed as direct inclusion of these oils or pre-emulsified oils. However, emulsions offer a viable option for incorporating vegetable oils while avoiding the multiple issues of direct inclusion of these oils in meat products. Processed meat products are popular worldwide and showing a gradually increasing trend of consumption. Various types of plant-based oils have been studied as fat replacers in meat products. This review will focus on possible methods to reduce the saturated fatty acid content in meat products.     

Oxidative Processes in Muscle Systems and Fresh Meat: Sources,Markers, and Remedies

Oxidation of meat occurs under postmortem conditions and is inevitable. This oxidation includes the biochemical changes in meat leading to changes in color pigments and lipids. As a consequence, color deteriorates, and undesirable flavors and rancidity develop in meat thereby impacting on consumer appeal and satisfaction. Across carcasses, there is variation in the rate at which muscle undergoes chemical reactions under postmortem conditions that reflect inherent variation at the biochemical level. It is expected that this underlying biochemical variation will be reflected in living muscle through oxidative processes. The oxidative process of muscle tissues will vary according to an animal's immunity status, temperament, and ability to cope with stress, with all these affected by nutrition, genetics, management practices, and environmental conditions (hot and cold seasons). Identification of biomarkers that indicate the oxidative status levels of animals or muscle tissues in vivo could provide insight as to how the muscle will respond to the anoxic conditions that produce undesirable results in meat. This review outlines the potential use of 1 group of biomarkers, the isoprostanes, in the context of complex biochemical reactions relating to oxidative processes that take place in the biological systems of live animals (in vivo) and subsequently in meat (in vitro).     

The Effect of Extensive Feeding Systems on Growth Rate,Carcass Traits,and Meat Quality of Finishing Lambs

This review aims to summarize the relevant published information about the effects of extensive feeding systems on the carcass and meat quality characteristics of lambs. Lambs finished in a feedlot or with supplementation under extensive systems exhibit faster growth rates, achieve target weights quicker, and produce heavier carcass weights when compared to grazing lambs. However, the literature also shows that finishing lambs on high‐quality pasture can produce satisfactory growth rates without compromising carcass and meat quality traits. Lately, the consumer demand for products perceived as “healthy” and that are produced where animal welfare is optimal under systems which do not impact negatively on the environment, has heightened the interest in lamb production under extensive systems. Lambs raised on pasture can meet many of these specifications. Also, lambs fed higher quality green pasture can produce meat with greater amounts of health‐claimable omega‐3 fatty acids such as eicosapentaenoic acid plus docosahexaenoic acid than feeding systems based on feedlot pellets, grain, or dry pasture/straw. It is apparent that in some previous published research, the number of animals allocated for each treatment, and the lack of replicates, makes it difficult to formulate a correct understanding of the effect of forages on lamb carcass and meat quality. Future research should concentrate on the effect of legume, improved pasture, and specialized forage finishing systems on growth rate, carcass traits, and nutritional value of meat using well‐designed experiments with an adequate number of lambs and appropriate paddock replicates per treatment.     

Consumer studies on sensory acceptability of boar taint: A review

Boar taint can be found in meat from boars and affects consumer acceptability of pork. The aim of this review is: (1) to describe different aspects of the existing methodologies used in consumer studies when evaluating boar taint from a sensory point of view, (2) to draw conclusions on different studies regarding the acceptability of meat from entire males, and (3) to discuss a possible harmonization of the different aspects to be considered when performing consumer studies on boar taint. This paper focuses on different aspects of studies previously carried out such as the country of assessment, the location of the test, the cooking procedure, the type of meat samples evaluated, the attributes and scales used, consumer profile, the results obtained, and the effect of androstenone sensitivity of the consumers on boar meat acceptability. A discussion on the possibility of a harmonization of the different aspects is also performed and final remarks and considerations have been drawn.     

Labelling information demanded by European consumers and relationships with purchasing motives, quality and safety of meat

Meat labelling can be an important way of informing the consumer on the quality attributes of meat. However, the type of information consumers demand is not well known and there is a lack of consumer-oriented information. Thus, meat labelling requires special attention. The objectives of this paper were: to identify the type of information that is most demanded by European consumers on beef and lamb labelling; to analyse the relationships between the importance of informational cues and other aspects concerning consumer attitudes towards meat consumption and meat quality, and socio-demographic characteristics; and to identify groups of consumers according to their labelling preferences. The information cues considered most important related to the deadline for meat consumption and the origin of meat. Other important cues were nutritional information, maturation time, name of cut and, especially for beef consumers, information on the system of production and on the traceability and the quality control of the meat. Some groups or segments of consumers were identified that had significant differences in relation to the type of information demanded, purchasing motives, quality preferences, sources of information on quality they trusted most and socio-economic features. They could be briefly profiled as: 'quality/safety orientated'; 'traditional'; 'quality unconcerned/ convenience-driven' and 'origin motivated' consumers.