Escudo de la República de Colombia
Accesibility Panel

Process for Obtaining Restructured Beef Fillets

as a Good Source of Dietary Fiber

Needs Addressed

This technology addresses the need to improve the nutritional quality of meat products by incorporating dietary fiber, a component often lacking in many diets. The process enables the production of restructured beef fillets rich in dietary fiber without compromising their sensory or technological properties, making them easier to include in healthy diets.

 

About the Technology

This technology involves a restructuring process for beef fillets by incorporating digestion-resistant maltodextrin (DRM) as a source of functional dietary fiber. The process consists of preparing minced meat fillets, cold-gelled with alginate as a binding agent. This method allows the incorporation of different DRM percentages (up to 8%), enriching the final product with dietary fiber. These fillets can be marketed post-cooking. When cooked to an internal temperature of 71°C and vacuum-packed for refrigerated storage at 4°C, they maintain optimal quality for up to 35 days.

 

Keywords

Restructured Beef Fillets, Dietary Fiber, Digestive-Resistant Maltodextrin (DRM), Alginate, Functional Foods, Restructuring Technology, Digestive Health, Functional Fiber.

 

Market Opportunities

Meat Industry: This technology enables the development of high-fiber meat products, attracting consumers interested in healthier diets.

Dietary Supplements: Fiber-enriched fillets can be marketed as an accessible source of dietary fiber within the supplement industry.

Functional Foods: With the growing demand for functional foods, these fillets present an innovative option in the market for foods that support digestive health.

Advantages

Fiber Enrichment: Significantly increases dietary fiber content, helping meet daily fiber intake recommendations.

Enhanced Technological Properties: Improves cooking performance and water and fat retention without compromising texture or sensory acceptance.

Minimal Impact on Sensory Quality: The inclusion of DRM does not negatively affect texture or consumer acceptance.

Storage Stability: Restructured fillets maintain their quality during refrigerated storage for up to 35 days.

Nutritional Diversification: Provides an alternative to increase fiber content in meat products, contributing to digestive health.

 

Maturity level

TRL6

 

Contact

Prof. Carlos Alberto Fuenmayor Bobadilla

cafuenmayorb@unal.edu.co

+57-6013165000 ext. 19211