Seed wastes and byproducts: reformulation of meat products

Abstract

Abstract Over the past few decades, meat products have been associated with some negative health impacts. It is well known that consumer habits have been changing and they are looking for healthier and more nutritive foods. In this perspective, reformulation of meat products is needed, by adding bioactive ingredients or through elimination/reduction of harmful ingredients. The use of seeds and their byproducts is an important alternative for the valorization of agrifood wastes and to add value to compounds that may have no commercial interest. The interest in using them in meat products has been growing in respect to making them healthier. In addition, it is a remarkable opportunity for meat industries as innovative and sustainable companies. Bioactive compounds extracted from seeds and their byproducts have been used in meat products due to their antioxidant and antimicrobial properties and to extend product shelf-life. The incorporation of seed byproducts such as flour and/or oils also has been studied, aiming to improve the fiber content, as fat replacers, and to change the fatty acid profile. Therefore this chapter aims to analyze recent studies into the use of seeds and byproducts in meat product reformulation, focusing on their impacts on the nutritional, sensory, microbiological, and technological properties.