The use of Natural and Artificial Flavour Enhancers in Meat and Meat Alternatives

Thumbnail Image

Date

Journal Title

Journal ISSN

Volume Title

Publisher

Abstract

Abstract Natural and artificial flavour enhancers play a key role in improving the sensory properties of meat and meat alternatives. This review aims to collect and summarise the published literature on the uses of natural and artificial flavour enhancers and to verify their effects on meat, the quality of meat alternatives and consumer health. Both red and white meats were included to thoroughly investigate the effects of flavour enhancers on all meat types. A search was conducted in PubMed, Web of Science and Scopus databases, and 110 peer-reviewed journals were identified. The findings show that the replacement of NaCl with natural salts KCl has already had positive effects on the salinity and juiciness of meats. The effects of natural flavouring were found to be effective in reducing the sodium content of cured meats and within these herbs and spices were shown to provide effective sensory properties for meat and meat alternatives and to positively affect consumer perception. The use of artificial flavour enhancers (nitrates and nitrites) although effective due to their antimicrobial properties, and improve the taste and the red colour of meat but are associated with cancer risks, methaemoglobin formation in blood and obstruction of oxygen transport through blood. Similarly, meats treated with MSG were found to have an enhanced umami taste characteristic, however, it is found to be toxic to nerves and brain cells.

Description

Keywords

Citation

Endorsement

Review

Supplemented By

Referenced By

Copyright owned by the Saudi Digital Library (SDL) © 2025