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The nutritional value of some processed meat products in Malaysia

Abdul Salam Babji, and Seri Chempaka Mohd. Yusof, (1995) The nutritional value of some processed meat products in Malaysia. Malaysian Journal of Nutrition, 1 (1). pp. 83-94. ISSN 1394-035X

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Official URL: http://nutriweb.org.my/publications/mjn001/mjn1n1_009.pdf

Affiliations

Universiti Kebangsaan Malaysia, Faculty of Life Sciences, Dept. of Food Science & Nutrition

Abstract

Per capita consumption of meat and meat products in Malaysia more than doubled from 15.70 kg in 1970 to 35.71 kg in 1990. This increase in meat consumption is mainly due to the rapid development and wide acceptance of value added meat and poultry products amongst Malaysian consumers. Meat products such as burgers, sausages, hotdogs and nuggets are widely accepted and consumed by all ethnic groups at home as well as in the fast food restaurants. The significant expansion of the fast food industry and the increase consumption of processed meat products makes it necessary for a re-evaluation of the nutritional quality of popular meat products currently available in the market. This review paper described the quality of some processed meat products, their proximate composition, meat quality, use of non meat proteins and binders, and the use of additives in the formulation of burgers, frankfurters, nuggets, bologna, chicken and beef balls. Preliminary results on the protein efficiency ratio of local meat products seemed favourable but this study is limited to only one laboratory. In vivo and in vitro protein digestibility studies indicated high values on the digestibility of locally manufactured meat products. Proximate analysis of the raw materials used in the formulation of such products showed many with high fat
and low protein contents being utilized. The meat content was lower than the minimum amount stated by the food regulation. This paper concludes that due to lack of information and studies on the nutritional composition of processed meat products, concerned bodies should take positive steps to generate reliable data to elucidate the actual nutritional composition of such products. It is also observed that many by-products from the animal industry from non-conventional sources are increasingly being utilized in the manufacture of processed meat product.

Item Type:Journal
Additional Information:This note was added by the search_and_modify.pl script.
Keywords:Meat Consumption in Malaysia, Fast Food, Meat Nutritional Composition, Protein Efficiency Ratio
Subjects:R Medicine, Dentistry, Pharmacy, Nursing
ID Code:2558

1. Babji A.S., Froning GW & Satterlee LD (1980). Protein nutritional quality of mechanically deboned poultry meat as predicted by the C-PER assay. J Food Sci 45(3):44 1-443.

2. Babji A.S., Sayuwa A & Aminah A (1985). The need for standards and specifications of processed meats in Malaysia. Paper presented at ASAIHL Seminar on Food Technology and Nutrition. 8-10 July, Yogyakarta, Indonesia.

3. Babji A.S. (1986). Nutritional evaluation and the use of food additives in local meat products in ASEAN. An ISEAS Fellowship Award Field Report. Institute of South East Asian Studies, Singapore.

4. Babji A.S. (1988a). Quality control of meat and non-meat component in local hamburgers. Proceedings of 34th International Congress of Meat Science and Technology, 29 Aug - 2 Sept, Brisbane, Australia, Part B 387-390.

5. Babji A.S. (1988b). Status pemakanan dan kawalan mutu dalam industri daging terproses di Malaysia. Imperatif Penyelidikan Dalam Sains Hayat, p 161-175.

6. Babji A.S. & Letchumanan S (1989). Evaluation of nutritive value of local and soy-beef hamburgers. In AOCS vegetable protein utilization in human foods and animal feeds tuffs. Ed TH Applewhite. Pp 237-242.

7. Babji A.S. and Ismail M.N. (1993). Protein Efficiency Ratio and In vitro digestibility of some franksfurters. Unpublished data. Dept. of Food Science and Nutrition, UKM, Bangi, Selangor.

8. Froning OW (1970). Poultry meat sources and their emulsifying characteristics as related to processing variables. Poultry Sci 49:6.

9. Froning GW, Arnold RG, Mandigo RW, Neth CE & Hartung TE (1971). Quality and storage stability of frankfurters containing 15% mechanically deboned turkey meat. J Food Sci 36:974.

10. Froning OW & Johnson F (1973). Improving the quality of mechanically deboned fowl meat by centrifugation. J Food Sci 38:279.

11. Grunden LP, Mac Neil JH & Dimich PS (1972). Poultry product quality: Chemical and physical characteristics of mechanically deboned poultry meat. J Food Sci 37:247.

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