Integration of Dietary Fibre for Health Benefits, Improved Structure, and Nutritional Value of Meat Products and Plant-Based Meat Alternatives
Nikola Stanišić, Vladimir Kurčubić, Slaviša Stajić, Ivana D. Tomašević, Ivana D. Tomasevic, Igor Tomasevic, Igor Tomasevic
Abstract
This review highlights the latest research on dietary fibre (DF) applications in meat and meat analogues, providing insights into their role in shaping future food innovations. DFs provide significant long-term health benefits, such as better gut health, lower cholesterol levels, and possible protection from metabolic diseases. They also enhance the texture, juiciness, and overall quality of plant-based meat alternatives (PMAs) and traditional meat products. Among the most effective fibres, cereal-derived fibres, fruit- and vegetable-derived fibres, and legume-based fibres have been shown to improve water-holding capacity (WHC) and emulsification properties, enhancing mouthfeel and juiciness. New processing methods, such as enzymatic hydrolysis and extrusion, can change how fibres work. By combining various fibre sources with innovative processing methods, the food industry can create meat and PMA products that are not only healthier but also tastier and more sustainable.