• Food Science of Animal Resources
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• v.22 no.4
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• pp.363-372
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• 2002

Reducing the fat content of processed meat products can be performed by (1) using leaner raw meat materials (2) inducing non-meat ingredients that serve to replace a portion or all of the fat, and (3) applying new ingredient combinations, technologies or processing procedures that decrease the fat and cholesterol content of meat products. Low-fat meat products were manufactured with Int replacers which were food ingredients that had the functional and sensory properties of fat without contributing fat calories, resulting in lower fat(<3%) content. Added water, non-meat proteins, carbohydrates, such as starch and hydrocolloids(gums) and vegetable oils have been used as typical fat replacers to be used in meat products. In addition, fat substitutes included structural lipids, sucrose polyester and ingredient combinations. Formulations for the manufacture of low-fat meat products in combined with new technologies have focused on the use of fat replacer combinations that contributes a minimum of calories and not detrimental to flavor, juiciness, mouthfeel or textural traits expected more traditional products. In conclusion, some combinations of fat replacements that mimics the flavor, mouthfeel and textural characteristics of fat offer potential for further development of low-fat meat products to have similar characteristics of regular-fat counterparts.

• Food Science of Animal Resources
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• v.35 no.2
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• pp.240-247
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• 2015

Sucuk is the most popular dry-fermented meat product. Sucuk has a relatively high fat. Poppy seed oil as animal fat replacer was used in Turkish sucuk and effects of its use on sucuk quality were investigated. There was a significant (p<0.5) treatment × ripening time interaction for moisture, pH (p<0.05) and 2-thiobarbituric acid reactive substances (TBARS) values (p<0.01). Increasing poppy seed oil level decreased (p<0.05) TBARS values. Addition of poppy seed oil to the sucuks had a significant effect (p<0.01) on hardness, cohesiveness, gumminess, chewiness and springiness values. Cholesterol content of sucuks decreased (p<0.05) with poppy seed oil addition. Using pre-emulsified poppy seed oil as partial fat replacer in Turkish sucuk decreased cholesterol and saturated fatty acid content, but increased polyunsaturated fatty acids. Poppy seed oil as partial animal fat replacer in Turkish sucuk may have significant health benefits.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.4
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• pp.576-584
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• 2018

Objective: This study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM) as meat replacer in lamb and mutton emulsion-type sausages (mortadella). Methods: Sausages were produced with lamb and mutton and with different contents of MDPM. Six treatments, using lamb or mutton and 0%, 30%, and 60% of MDPM in relation to the meat batter, were produced and analyzed for pH, proximal composition, calcium and residual nitrite content, water activity, 2-thiobarbituric acid reactive substances (TBARS), instrumental color and texture profile. The sensory profile of the mortadella's was also evaluated by acceptance test and check-all-that-applies (CATA) analysis. Results: The MDPM addition increased (p<0.05) fat, residual nitrite and calcium content in the all sausage formulations, but mutton sausage had (p<0.05) higher fat and lower moisture content than lamb sausage. The pH, water activity, TBARS index and color was not affected by MDPM additions, while the mutton sausages were significantly redder (higher $a^*$, $C^*$, and lower $h^{\circ}$) and darker (lower $L^*$) than lamb sausages. Adding up to 60% of MDPM reduced (p<0.05) sausages hardness and chewiness. Overall, the meat replacement by MDPM increased the sausages acceptance, but the mutton sausage with 30% of MDPM replacer were the most preferred. Consumers related that pink color, glossy appearance, poultry meat-like taste, soft texture, juicy and greasy mouth feel to all sausages contain MDPM according to CATA analysis. Conclusion: Mutton from culled ewes can be utilized for mortadella production with 30% replacement of lean mutton and fat by MDPM.

• Journal of Aquaculture
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• v.10 no.2
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• pp.153-161
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• 1997

This study was conducted to evaluate the possible utilization and the replacing range of leather meal (LM) or meat and bone meal (MBM) as a fish meal replacer for the dietary animal protein source of growing israeli carp, Cyprinus carpio. Five different diets were formulated on isonitrigenous and isocaloric basis of 38.5% curde protein and 15.3 KJ/g diet. Percentage of the graded levels of replacement of white fish meal (WFM) by LM/MBM on the basis of crude protein were at follows : diet 1, 100% WFM (control) ; diet 2, 75% WFM+25% LM ; diet 3, 50% LM ; diet 4, 75% WFM+25% MBM ; diet 5, 50 WFM+50% MBM and LM or MBM, and approximately 64.5% of plant protein. After one week of conditioning period, fish averaging 10g were divided into five groups and fed one of the experimental diets for 12 weeks. In the first and the second 4 weeks of feeding trials, there were no significant differences in weight gain between two groups of fish fed diet 1 (control) and 2 (P>0.05), while fish fed diet 3, 4 and 5 had a significantly lower body weight gain than fish fed diet 1 (P<0.05). In contrast to those two periods, all diet groups were not significantly different compared to diet 1 in body weight gain during the third 4 weeks of feeding trial (P<0.05). These results indicated that LM and MBM could be used as a fishmeal replacer up to 50% in growing israeli carp.

• Journal of Aquaculture
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• v.12 no.4
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• pp.293-301
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• 1999

This study was conducted to evaluate the possible utilization of 5 different animal protein sources in juvenile rainbow trout, Oncorhynchus mykiss. Meat and bone meal (MBM), feather meal (FM), squid liver powder (SLP), poultry by-product(PBP) and blood meal (BM) were chosen to be the candidate for the possible ingredients for the dietary fish meal replacer in rainbow trout feed. Six different diets were formulated of isonitrogenous and isocaloric basis of $48\textperthousand$ crude protein and 16.7 kJ/g diet: diet 1, $100\textperthousand$ white fish meal (WFM); diet w, $80\textperthousand$ WFM +20% MBM; diet 3, 80% WFM +20% FM; diet 4, 80% WFM+20% SLP; diet 5, 80% SFM+20% PBP; diet 6, 80% WFM +20% BM. As the dietary protein sources, each diet containing 34.7% of animal protein were supplied by WFM with and without MBM, FM, SLP, PBP or BM and approximately 64.2% of plant protein. After one week of conditioning period, fish averaging 2g were divided into six groups and fed one of the experimental diets for 8 weeks. After eight weeks of feeding trials, there were no significant differences in weight gain and feed conversion ratio among groups of fish fed diet 1, 3, 4, 5 and 6(P>0.05). However, weight gain of fish fed diet 2 were significantly lower than those of fish fed diet 1, 3, 4, 5 and 6(P<0.05). These results indicated that FM, SLP, PBP and BM can be used as a dietary fish meal replacer up to 20% in juvenile rainbow trout.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.6
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• pp.865-871
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• 2016

The objective of this study was to investigate the effects of canola and flaxseed oils on the physicochemical properties and sensory quality of emulsion-type sausage made from spent layer meat. Three types of sausage were manufactured with different fat sources: 20% pork back fat (CON), 20% canola oil (CA) and 20% flaxseed oil (FL). The pH value of the CA was significantly higher than the others (p<0.05). The highest water holding capacity was also presented for CA; in other words, CA demonstrated a significantly lower water loss value among the treatments (p<0.05). CA had the highest lightness value (p<0.05). However, FL showed the highest yellowness value (p<0.05) because of its own high-density yellow color. The texture profile of the treatments manufactured with vegetable oils showed higher values than for the CON (p<0.05); furthermore, CA had the highest texture profile values (p<0.05) among the treatments. The replacement of pork back fat with canola and flaxseed oils in sausages significantly increased the omega-3 fatty acid content (p<0.05) over 15 to 86 times, respectively. All emulsion sausages containing vegetable oil exhibited significantly lower values for saturated fatty acid content and the omega-6 to omega-3 ratios compared to CON (p<0.05). The results show that using canola or flaxseed oils as a pork fat replacer has a high potential to produce healthier products, and notably, the use of canola oil produced characteristics of great emulsion stability and sensory quality.

• Food Science of Animal Resources
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• v.38 no.2
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• pp.315-324
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• 2018

The objective of this study was to evaluate the efficacy of alkaline-treated sugarcane bagasse fiber on physicochemical and textural properties of meat emulsion with different fat levels. Crude sugarcane bagasse fiber (CSF) was treated with calcium hydroxide ($Ca(OH_2)$) to obtain alkaline-treated sugarcane bagasse fiber (ASF). The two types of sugarcane bagasse fiber (CSF and ASF) were incorporated at 2% levels in pork meat emulsions prepared with 5%, 10% and 20% fat levels. Alkaline-treatment markedly increased acid detergent fiber content (p=0.002), but significantly decreased protein, fat, ash and other carbohydrate contents. ASF exhibited significantly higher water-binding capacity, but lower oil-binding and emulsifying capacities than CSF. Meat emulsions formulated with 10% fat and 2% sugarcane bagasse fiber had equivalent cooking loss and textural properties to control meat emulsion (20% fat without sugarcane bagasse fiber). The two types of sugarcane bagasse fiber had similar impacts on proximate composition, cooking yield and texture of meat emulsion at the same fat level, respectively (p>0.05). Our results confirm that sugarcane bagasse fiber could be a functional food ingredient for improving physicochemical and textural properties of meat emulsion, at 2% addition level. Further, the altered functional properties of alkaline-treated sugarcane bagasse fiber had no impacts on physicochemical and textural properties of meat emulsions, regardless of fat level at 5%, 10% and 20%.

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.518-523
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• 2008

Experiments were conducted to assess the quality properties of steamed fish paste by addition level, along with a fish meat replacement(dried bovine plasma). The moisture, crude protein, crude fat and ash contents evidenced partially significant difference among the controls, DBP1, DBP2 and DBP3 groups(p<0.05). The pH values of the steamed samples were higher than those of the non-steamed samples, and when the content of the dried bovine plasma as meat replacement agent was increased, the pH was increased. The water holding capacity of the steamed fish past samples, along with the replacement levels were significantly higher than in the samples without the meat replacer(p<0.05). The range of cooking loss was $5.19{\sim}5.38%$. Structural weakening of the boiled samples was significantly higher than that observed in the fried sample. Hardness and chewiness were increased slightly by the addition of bovine plasma, but gel strength evidenced a pattern of decreased in DBP1, DBP2 and DBP3 groups. The result of our sensory evaluation on taste, texture, color and overall acceptance evidenced significant differences among the controls, DBP1, DBP2 and DBP3 groups, and the sensory score of color was the highest.

• Journal of Animal Science and Technology
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• v.48 no.5
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• pp.739-746
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• 2006

The objective of this study was to evaluate the quality of emulsion-type sausage where part of the pork was substituted with horse meat during manufacturing. Three treatments of sausages were manufactured by replacing pork with 0, 50 and 100% horse meat. After manufacturing, sausages were vacuum-packaged and stored 4℃ for 1 day. An increase in horse meat resulted in higher moisture, protein content, and pH values, and lower fat content of sausage(P<0.05). However, no significant effects were observed on texture characteristics and sensory attributes of sausage. The horse meat sausage had higher K, Fe, Zn, Cu, saturated fatty acid contents than 0% horse meat level. Based on the results, it can be concluded that horse meat can be used as a meat replacer in the manufacture of emulsion-type sausages up to a level of 100%.

• Animal Bioscience
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• v.34 no.5
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• pp.914-921
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• 2021

Objective: The objective of this study was to compare growth performance, carcass traits and meat quality in young bulls, steers and heifers produced by crossing Limousin bulls with Holstein-Friesian cows, fattened semi-intensively and slaughtered at 18 months of age. Methods: Thirty-one young calves were reared in a conventional production system, and were fed milk replacer, hay and concentrate. At 6 months of age, the animals were divided into groups based on gender, and were fed a total mixed ration composed of grass silage, concentrates I and II in a semi-intensive production system. At the end of the fattening period (18 months), the animals were slaughtered, carcass quality was evaluated, and samples of musculus longissimus thoracis were collected to determine the proximate composition and quality of meat. Results: Bulls were characterized by the highest percentage share of the most valuable cuts in the carcass, and three-rib sections from bull carcasses had the highest lean meat content with low intramuscular fat content (0.93%). No significant differences in carcass conformation, dressing percentage or the percentage share of round in the right half-carcass were found between bulls vs. steers and heifers. Heifers and steers had higher carcass fat content than bulls, which had a positive influence on the sensory properties of beef. In comparison with the meat of bulls, the meat of steers and heifers was characterized by more desirable physical properties and sensory attributes (water-holding capacity, shear force, color lightness, aroma, juiciness, tenderness, flavor). Conclusion: Under the semi-intensive production system, heifers and steers had higher carcass fat content than bulls, which had a positive effect on the sensory properties of beef. Bulls are better suited for intensive systems, which contribute to improving the quality of their meat. The results of this study may encourage producers to breed steers and heifers for beef.