Sustainable Fibres in Meat Production: A Win for Texture and the Planet

Research indicates that the addition of plant-based fibres can improve water holding capacity in meat products by up to 25%. This not only enhances the texture and juiciness of the meat but also contributes to more efficient meat production. The use of sustainable fibres is an excellent example of the circular economy, promoting the efficient and responsible use of natural resources.

Incorporating sustainable fibres in meat production is a significant step towards a more sustainable food system. It allows consumers to enjoy high-quality meat products while knowing they are contributing to a healthier planet.

Reference: Jiménez-Colmenero, F., Herrero, A., Pintado, T., & Solas, M. T. (2013). Influence of alginate and inulin addition on physico-chemical and structural characteristics of pork liver pâté. Meat Science, 95(3), 562-568.