| Autor: |
Delgado-Pando G; Institute of Food Science, Technology and Nutrition (CSIC), José Antonio Novais 10, 28040 Madrid, Spain., Ekonomou SI; Centre for Research in Biosciences, Coldharbour Lane, Faculty of Health and Applied Sciences, University of the West of England, Bristol BS16 1QY, UK., Stratakos AC; Centre for Research in Biosciences, Coldharbour Lane, Faculty of Health and Applied Sciences, University of the West of England, Bristol BS16 1QY, UK., Pintado T; Institute of Food Science, Technology and Nutrition (CSIC), José Antonio Novais 10, 28040 Madrid, Spain. |
| Abstrakt: |
Food authorities have not yet provided a definition for the term "clean label". However, food producers and consumers frequently use this terminology for food products with few and recognisable ingredients. The meat industry faces important challenges in the development of clean-label meat products, as these contain an important number of functional additives. Nitrites are an essential additive that acts as an antimicrobial and antioxidant in several meat products, making it difficult to find a clean-label alternative with all functionalities. Another important additive not complying with the clean-label requirements are phosphates. Phosphates are essential for the correct development of texture and sensory properties in several meat products. In this review, we address the potential clean-label alternatives to the most common additives in meat products, including antimicrobials, antioxidants, texturisers and colours. Some novel technologies applied for the development of clean label meat products are also covered. |
