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Partial or total red meat replacement in traditional meat products: technological, sensory and nutritional evaluation

Grant number: 21/02990-4
Support type:Regular Research Grants
Duration: March 01, 2022 - February 29, 2024
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Technology
Principal researcher:Marise Aparecida Rodrigues Pollonio
Grantee:Marise Aparecida Rodrigues Pollonio
Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
Assoc. researchers:Mário Roberto Maróstica Junior ; Mirian dos Santos ; Paulo Cezar Bastianello Campagnol


The consumption of meat and meat products has been the target of criticism for nutritional and environmental reasons. The increase in the number of vegans, vegetarian, and flexitarian consumers results in a new market trend with considerable growth in the search for meat analogous and meat-reduced meat products (hybrids). This change in eating habits can have a significant impact on the nutritional characteristics in the diet of these consumers. This study aims to investigate the main technological, sensory, and nutritional effects resulting from the partial and total replacement of red meat (beef) in conventional meat products. In the first step, non-meat protein sources will be evaluated in emulsified and restructured meat model systems as partial red meat substitutes. The protein sources with the best performances regarding emulsion stability, cooking loss, texture, and color parameters will be selected for the next step. In the second step, the selected protein sources will be evaluated alone and in combination for the partial and total replacement of red meat in Bologna sausage and hamburger. The treatments will be characterized by technological, nutritional, microbiological, and sensory attributes throughout their shelf life. In the third and last stage, selected traditional, hybrid, and analog meat products obtained from previous steps will be incorporated into the diet of C57BL/6J male mice, feeding intake, body weight, lipid and protein digestibility, plasma levels of total cholesterol, and its fractions, triglycerides, and glucose, and metataxonomic profile of intestinal microbiota will be evaluated, will be evaluated. We hope that this study can contribute to better scientific knowledge in reformulated meat products with plant-based ingredients, providing technological support to solve industrial and regulatory issues. (AU)

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