Processed meat products are one of the most consumed pre-packaged foods in China. They are also group-1 carcinogens, whose consumption has proved to be positively associated with the risk of noncommunicable diseases (NCDs). The purpose of this study is to analyze the nutrient content on the food label of processed meat products based on the China Standardized Database for the Composition of Pre-packaged Food and the National Open Database of the UK and France. The Chilean front-of-pack warning label (FOPWL) and the Chinese Healthier Choice Logo were used to compare the nutrient content of processed meat products from the three countries. It was found that cured meat products have the highest median energy (483 kcal/100 g), total fat content (38.7 g/100 g), and sodium content (2076 mg/100 g) and dried meat products have the highest median protein content (30.2 g/100 g) and carbohydrate content (38.2 g/100 g). In addition, there were significant differences in energy content and contents of total fat, protein, and carbohydrate across different products of the three countries ( < 0.001). A large number of processed meat products currently collected did not meet the criteria of the Chilean FOPWL and the Chinese Healthier Choice Logo. This study provided information on the healthiness of Chinese processed meat products and provided data for improving food formulations for different categories of processed meat products.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10935351 | PMC |
| http://dx.doi.org/10.3390/nu16050578 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Single-Nucleus RNA Sequencing Reveals Cellular Transcriptome Features at Different Growth Stages in Porcine Skeletal Muscle.
Cells
January 2025
Chongqing Academy of Animal Science, Chongqing 402460, China.
Porcine latissimus dorsi muscle (LDM) is a crucial source of pork products. Meat quality indicators, such as the proportion of muscle fibers and intramuscular fat (IMF) deposition, vary during the growth and development of pigs. Numerous studies have highlighted the heterogeneous nature of skeletal muscle, with phenotypic differences reflecting variations in cellular composition and transcriptional profiles.
View Article and Find Full Text PDFEffect of freeze-thaw processes on the water-absorption ability and mechanical properties of hydrogel pads with chitosan/poly(vinyl alcohol) based on citrate crosslinks.
Food Chem
January 2025
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address:
In this study, the effect of freeze-thaw (F-T) processes on the mechanical and water absorption performance of citrate cross-linked chitosan/poly(vinyl alcohol) hydrogel pads was evaluated. An excellent cross-linking of 4 % (w/w) citrate was indicated by enhanced peak strength in Fourier-transform infrared spectroscopy and X-ray diffraction patterns, which was applied to the subsequent F-T process. The results in the deswelling rate, water contact angle, and relaxation time of samples exhibited a tendency to decrease and then increase with increasing F-T cycles, reaching a minimum of 0.
View Article and Find Full Text PDFMultifunctional layer-by-layer smart film with betalains and selenium nanoparticles for intelligent meat freshness monitoring and preservation.
Food Chem
January 2025
Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Meat Quality Analysis and Products Development, Ningxia Xihaigu Institute of High-end Cattle Industry, Haiyuan, Ningxia 755299, China. Electronic address:
Multifunctional pH-responsive films were fabricated via layer-by-layer deposition of gelatin, chitosan, and carboxymethyl cellulose (CMC), incorporating selenium nanoparticles (SeNPs) and beetroot extract (BTE), to monitor and preserve beef freshness. SeNPs were synthesized and characterized via various techniques. BTE exhibited promising functional properties, and films demonstrated a significant color transition from red to yellow across pH 2-14.
View Article and Find Full Text PDFRole of a Whole Plant Foods Diet in Breast Cancer Prevention and Survival.
J Am Nutr Assoc
January 2025
School of Medicine, University of Granada, Granada, Spain.
Breast cancer (BC) is one of the leading causes of death and morbidity among women worldwide. Epidemiologic evidence shows that the risk of BC and other chronic diseases decreases as the proportion of whole plant foods increases, while the proportion of animal foods (fish, meat, poultry, eggs, seafood, and dairy products) and non-whole plant foods (e.g.
View Article and Find Full Text PDFTenderness in meat and meat alternatives: Structural and processing fundamentals.
Compr Rev Food Sci Food Saf
January 2025
Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts, USA.
The demand for meat alternatives based on ingredients sourced from nonanimal materials with equivalent quality of muscle tissue is increasing. As more consumers switch to meat alternatives, a growing body of research has investigated the tenderness and related texture attributes in plant-based meats to increase consumer acceptance. A deeper understanding of tenderness including the differences and similarities between meat and meat alternatives is crucial to developing products that meet consumer expectations, as it directly influences consumer acceptance.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!