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Designer Meat Products
Designer/health meat products low in sodium, fat, calories could be produced by incorporating fat replacers, fibers and natural antioxidants and fortification with calcium to cater the specific needs of consumers. According to the 'Nutrition Labeling and Education Act, 1990', whole muscle beef products with not more than 10% fat can be labeled "lean" and products with less than 5% fat as "extra lean". Most of the recent low fat ground beef products have a fat content of 10 % or less. Preformed gel of hydrocolloid, whey protein concentrates; sodium alginate and carrageenan are used widely to improve the sensory attributes of low fat meat products. Low sodium, calcium fortifie d restructured meat products are developed b y replacing so dium tri polyphosphate with calcium phosphate.
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