Page 37 - FoodFocusThailand No.220 July 2024

SMART PRODUCTION

impart natural flavoring properties. The arginine, and histidine, along with plant-based proteins sourced from chickpeas,
grinding and sieving processes induce soybeans, yeast extracts, and plant extracts, to reduce reliance on salt and
partial denaturation of polypeptide chains phosphate additives. Furthermore, there is a growing focus on formulating natural
in ossein, thereby enhancing the water colorants such as beetroot, parsley, spinach, or chitosan powders to decrease or
and fat retention capacities of sausages, replace the usage of sodium nitrite. Today’s consumers are increasingly seeking
improving emulsion stability, reducing healthier meat options without compromising on taste, texture, or environmental
water loss during cooking, and resulting sustainability. Meeting these expectations poses a significant challenge,
in smoother, denser, and more appealing necessitating collaborative efforts between scientists and the meat industry to
textures compared to traditional innovate and deliver products that effectively meet consumer demands.
sausages.

Next step of Non-meat More Information Service Info C004
Ingredients
Meat scientists and technologists
continue to develop novel formulations
for non-meat ingredients, aligning with
evolving health trends. These efforts
include substituting animal-based
saturated fats with healthier alternatives
like DHA or EPA, leveraging hydrocolloid
fibers as meat extenders to enhance
texture and water retention while
increasing dietary fiber content, and
incorporating amino acids such as lysine,

เอกสารอ้างอิง / References
https://www.fortunebusinessinsights.com/
industry-reports/processed-meat-market-
100556
https://iris.who.int/bitstream/handle/10665/37
0775/9789240074828-eng.pdf?se
quence=1
https://www.oecd-ilibrary.org/sites/cf68b
f79en/index.html?itemId=/content/compo
nent/cf68bf79-en
https://www.krungsri.com/th/research/indus
try/industry-outlook/food-beverage/ready-
to-eat-food/io/io-ready-to-eat-
food-2022-2024
Erem S, Razzaque MS. Dietary phosphate
toxicity: an emerging global health concern.
Histochem Cell Biol. 2018, 150(6):711-719.
doi: 10.1007/s00418-018-1711-8.
Sebranek J. An Overview of Functional Non-
Meat Ingredients in Meat Processing: The
Current Toolbox. 2015. https://dr.lib.iastate.
edu/handle/20.500.12876/9488
Srimarut Y. et al. Bovine ossein powder: effect
of particle size on its physicochemical and
functional characteristics and its applica
tion in emulsion‐type sausage. Interna
tional Journal of Food Science & Techno-
logy. 2021. 56(8):3970-8.
U-Chupaj J. et al. Influence of non-phosphate
and low-sodium salt marination in combi
nation with tumbling process on properties
of chicken breast meat affected by white
striping abnormality. J Food Sci. 2021.
86(2):319-326. doi: 10.1111/1750-3841.
15565.
U-Chupaj J. et al. Effect of tumbling marination
on marinade uptake of chicken carcass and
parts quality. Revista Brasileira de Ciencia
Avicola. 2017 Jan 1;19(1):61-8.
Vasconcelos et al. Novel approaches to
improve meat products’ healthy character
istics: a review on lipids, salts, and nitrites.
Foods 2023,, 12, 2962.

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