Modern expectations on some meat products and the latest trends in the development of functional foods – literature review

Abstract

The report of the World Health Organization of the United Nations published in 2015 generated large disputes among professionals when assigned processed meats – also sausages – as products with high health risk. Accordingly, WHO’s latest dietary recommendations imply further limitation of meat consumption. Authors aim at listing several components, primarily those in processed meat products (dry sausages), that contributed to the case that red meat and its processed products are considered as risky foods. Dry sausages have high fat content, with high ratio of saturated fatty acids, concentrated salt, and considerable amount of chemical components (nitrite, nitrate, smoke compounds) applied during preservation. The reviewed literature data highlight the possibility of reducing the amount of these components at a certain extent without damaging the organoleptic quality and microbial stability. The functionality can be improved with addition of probiotic microbial strains that have positive impact on the human digestive system. The technology of meat processing may have negative impact on the probiotics. Several studies deal with the methods to increase the survival ratio of the microorganisms. Simultaneous application of prebiotics and also the microcapsulation of probiotics might be good solutions. These fields cover the biggest challenges of the development of nowadays’ processed meat products having functional properties.