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

ABSTRACT

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.

KEYWORDS:

• Fat
• n-3 fatty acids
• nitrite
• processed meat
• salt

Funding

The authors are funded by the Irish Department of Agriculture, Food and the Marine under the National Development Plan 2007–2013 and as part of the Strategy for Science, Technology and Innovation (SSTI), Food Institutional Research Measure (project 11/F/035).

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Additional information

Funding

The authors are funded by the Irish Department of Agriculture, Food and the Marine under the National Development Plan 2007–2013 and as part of the Strategy for Science, Technology and Innovation (SSTI), Food Institutional Research Measure (project 11/F/035).