Exploring the Health Effects of New Additive- and Allergen-Free Reformulated Cooked Meat Products: Consumer Survey, Clinical Trial, and Perceived Satiety.

ABSTRACT:

Background

Consumers are increasingly interested in healthier, less processed food products, driving the meat industry to improve the quality and health benefits of its offerings. Growing concerns about additives and allergens have encouraged the replacement of these ingredients with natural alternatives, presenting both challenges and opportunities. However, consumer rejection of additives and the actual health effects of their replacement remain poorly understood. In previous work, two new meat products-cooked turkey breast and cooked ham-were developed, where additives and allergens were replaced with natural extracts. These products demonstrated potential health benefits in vitro, including improvements in protein quality and microbiota composition.

Methods

This study as

SUBMITTER: Quizhpe J 

PROVIDER: S-EPMC12114518 | biostudies-literature | 2025 May

REPOSITORIES: biostudies-literature