ReviewFoods (Basel, Switzerland)2025
Dietary Fibres in Processed Meat: A Review on Nutritional Enhancement, Technological Effects, Sensory Implications and Consumer Perception.
Review in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
13 citing papers in PubMed.
- Breed-Driven Textural, Structural, and Mechanical Differentiation of Longissimus thoracis Muscle in Bos indicus and Bos taurus Cattle Across Raw and Cooked States.Journal of texture studies · 2026Article
- Processed Meats as Delivery Systems for Nutraceuticals: Technological Advances, Bioavailability, Health Benefits, and Future Perspectives.Foods (Basel, Switzerland) · 2026Review
- Combined Effects of Potato Peel Powder and Pomegranate Peel Powder on the Quality Attributes of Refrigerated Chicken Meatballs.Foods (Basel, Switzerland) · 2026Article
- From Brewing By-Products to Next-Generation Food Ingredients: Processing, Functionality, Safety, and Industrial Translation.Foods (Basel, Switzerland) · 2026Review
- The Effect of Wheat Bran on the Chemical Composition, Texture, and Oxidative Stability of Beef Meatballs.Foods (Basel, Switzerland) · 2026Article
- Extruded and Enzyme-Fractionated Avocado (Foods (Basel, Switzerland) · 2026Article
- Valorization of By-Products for Functional Ingredients in Meat and Meat Replacers: A Circular Bioeconomy Approach.Foods (Basel, Switzerland) · 2026Review
- Utilization of Fermentation Process for the Production of Novel Plant-Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations.Comprehensive reviews in food science and food safety · 2026Review
- Influence of Structured Plasma-Based Composition on Functional, Textural and Sensory Characteristics of Emulsion-Type Sausages.Foods (Basel, Switzerland) · 2026Article
- Development and Characterization of Meat-Based Pasta Enriched with Apple and Sugar Beet Fibers.Foods (Basel, Switzerland) · 2025Article
- Effects of a Food-Shaping Agent on the Texture and Palatability of Hospital-Pureed Meat: A Comparison of Subjective and Instrumental Assessments.Foods (Basel, Switzerland) · 2025Article
- Structuring the Future of Cultured Meat: Hybrid Gel-Based Scaffolds for Edibility and Functionality.Gels (Basel, Switzerland) · 2025Review
- Integration of Dietary Fibre for Health Benefits, Improved Structure, and Nutritional Value of Meat Products and Plant-Based Meat Alternatives.Foods (Basel, Switzerland) · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Meat is an essential source of nutrients in the human diet and a component of global food security. In the context of a growing demand for functional and healthy foods, the addition of non-meat ingredients, such as dietary fibres, is a promising strategy for improving the quality of meat products. This review aimed to identify and synthesise the available recent literature regarding the impact of fibre-rich ingredients on the properties of meat products, investigating how various plant sources (such as cereals, vegetables, legumes, and fruits) can be used in various forms of meat products, such as meat pastes, emulsified products, and minced and restructured meat products. Analyses of technological parameters revealed improvements in water-holding capacity, cooking losses, and an increased production yield. The addition of fibre has demonstrated a favourable effect on low-fat products, stabilising the emulsion and improving its physical texture properties. The chemical analysis highlighted an increase in dietary fibre and mineral content, as well as a decrease in fat content depending on the type and level of fibre added. Sensory changes included aspects related to the colour, aroma, texture, and overall acceptability of the products. The optimisation of the type and level of fibre is essential to obtain meat products with improved characteristics.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.