Analysis of the use of plant components in the production of meat products

Abstract

The inclusion of plant components in meat products plays a substantial role in human nutrition, since such inclusions are a source of biologically active substances, promote digestion, and increase the nutritional composition of food products. The purpose of this paper is to review the latest studies on the use of plant components in the production of meat products and search for new ones that can be used as substitutes for artificial additives and meat raw materials. During the study, methods of analysis, comparison, and synthesis of papers of Ukrainian and foreign researchers located in scientometric databases, such as Web of Science, Scopus, and internet resources, are used. During the study of the literature, the main problems of meat products production are considered: spoilage of products during storage, increased content of nitrates and phosphates, development of pathogenic microflora. It is identified that the main centre of research is oxidative processes during the production and storage of finished meat products. It is identified that due to the high content of vitamins, phenolic compounds, and micro- and microelements, plant inclusions can act as inhibitors in such reactions. In the course of the study, it is determined that the most commonly used: peel, pulp, juices, and extracts of fruits and vegetables as plant inclusions. The main task of such inclusions is to replace synthetic inclusions with natural ones to increase the nutritional value and composition of food products. A comparative analysis of the nutritional value and chemical composition of fruits, vegetables, and their juices is conducted to select the most fitting plant inclusions that are common on the Ukrainian market. The indicators are summarised in the table. Replacing artificial antioxidants, preservatives, and other compounds with their natural counterparts is essential for modern manufacturing, as such technological solutions will help make food more functional, healthy, and increase the level of beneficial compounds in food.