Natural alternatives for processed meat: Legislation, markets, consumers, opportunities and challenges

• Published in: Critical reviews in food science and nutrition Vol. ahead-of-print; no. ahead-of-print; pp. 1 - 16
• Main Authors: Sbardelotto, Paula R. R., Balbinot-Alfaro, Evellin, da Rocha, Meritaine, Alfaro, Alexandre T.
• Format: Journal Article
• Language: English
• Published: United States Taylor & Francis 2023; Taylor & Francis Ltd
• Subjects: Additives; Clean label; Consumers; Food safety; healthy food; hurdle technologies; Legislation; Meat; Meat products; natural additives; Sensory properties; Shelf life; meat products; natural additives; hurdle technologies; Clean label; healthy food
• ISSN: 1040-8398; 1549-7852
• DOI: 10.1080/10408398.2022.2081664

Consumers' interest in food with less and/or free from synthetic additives has increased considerably in recent years. In this context, researchers and industries have concentrated efforts on developing alternatives to these compounds. Replacing synthetic additives in meat products is a challenge, given their importance for sensory characteristics and food safety. Complementary technologies combined with the replacement and/or reduction of synthetic additives (hurdle technologies) has been studied focusing on the protection and extension of the shelf life of meat products. This review reports alternatives for replacing and/or reducing the use of synthetic additives in meat derivatives, aiming at the development of more natural and simpler meat products, familiar to consumers and considered clean labels.