Literature of Meatloaf

Meat processing is the manufacture of meat products from muscle meat, animal fat and certain
non-meat ingredients. Value addition, variety, convenience, portion control and improved incomes are
some of the reasons that inform meat processors to produce different kinds of processed meats. Meat
consumers on the other hand keenly consider product safety and health benefits before making a
decision to purchase and consume meats that have been changed from their natural states (processed
meats). Some typical examples of processed meats are hams, bacons, patties, sausages and meatloaves.
Meatloaf is a meat dish consisting of seasoned ground meat (usually ground beef or a combination of
ground beef with veal, lamb and pork), which is formed into a loaf shape and baked or smoked. The
shape of the loaf is formed by either cooking it in a loaf pan or forming it by hand in an ordinary baking
pan. (Food and Agriculture Organization (FAO). Meat Processing for Small to Medium Scale Producers,
Bangkok. 2007;1-447)

The meat loaf is a typical dish with a European origin. Meatloaf is made up of ground meat
mixed with other ingredients, formed into a loaf shape, then baked or smoked. Meatloaf is usually made
from ground beef, although pork, veal and poultry can be also used. The meatloaf is mainly distributed
by the industry as whole piece but it can be possible to display meat slices packed in family-sized
portions as ready-to-cook product. Slice’s preparation involves manipulation, and generally handling of
food product can provoke contamination from the environment, handlers, equipment, and so forth. An
additional problem is the temperature abuse which could occur during distribution, thus interrupting
the refrigerated chain. Meat can be compromised by a large number of pathogenic and spoilage
microorganisms during primary and further processing (Marshall DL, Bal’a MFA (2001). The
contamination of sterile animal muscle is a direct consequence of slaughtering and dressing of animal
carcasses. Wide ranges of microorganisms from different sources are transferred on meat surfaces that
are rich in nutrients and becomes good substrate for microbial proliferation. (Incoronato AL, Conte A,
Gammariello D, Del Nobile MA (2015))

Meatloaf is a source of B vitamins, Vitamin A and C, which are essential mineral requirements of
various biological processes. Legumes and vegetables that are incorporated in the recipe are rich in
dietary fiber, which helps lubricate the digestive system and prevent escalating blood sugar levels. The
spices used in making meatloaf, such as garlic and are antioxidants that help boost body immunity. The
secret of getting utmost health benefits from a diet of meatloaf lies in its ingredients. Incorporating
healthy ingredients will ensure that you not only enjoy your meal but enhance its nutritional content.
(Gano, 2017)
Kinds of Extenders
Meat extenders are non-meat substances with substantial protein content, whereas fillers are
high in carbohydrates. Meat extenders and fillers are primarily used with the objective of making meat
products lower-cost. In the upmarket sector there was traditionally less demand for highly extended
products as their sensory properties could not fully match “full-meat” products. However, much
progress has been made in recent years in improving the sensory qualities of extended meat products
by using better balanced spice mixtures or other suitable additives of plant origin such as flavouring
herbs (parsley, oregano, rosemary, leeks) or bulbs, roots and tubers (onions, garlic, ginger, raddish).
These facts make the low-cost market more attractive and may contribute to its further development.
(Hienz, et.al., 2007. Pg 195)
Interestingly, in recent years also in the upmarket sector some new developments regarding
increased utilization of non-meat additives can be noted. In this case it is not based on price
considerations but on health-consciousness of consumers. New additives (coming from dairy, bakery
and other food industries) have recently been introduced into the meat sector, with the intention of
promoting the production of “healthy” food. Some of these additives are advertised with the potential
to increase the fibre1 content (dietary fiber fortification) of meat products (e.g., wheat, bamboo, cotton
seed, red beet, chicory). Also, functional properties are attributed to the fiber additives, in particular
binding of water and creating a creamy product texture. In addition to extenders and fillers of non-meat
origin, mechanically separated cheaper materials from animal carcasses also known as mechanically
deboned meats (MDM) are widely used in meat processing. This refers in particular to poultry meat2
(chicken, turkey). The use of such materials, separated as the remaining meat on bones, certainly
contributes to the integration of all edible parts from carcasses into the food chain without wastage of
valuable animal proteins. However, MDM must be hygienically generated and processed and its
incorporation as raw material for meat products should be well balanced. (Hienz, et.al., 2007. Pg 196)

Extenders, fillers and binders suitable for heavily extended meat products:
 Soy concentrate (70% protein) is available as a flour-like product. In coarse granular form it is
called TVP (Textured Vegetable Protein). It can be added re-hydrated for meat product
manufacture at a re-hydration ratio of 1:3.
 Cereal flours from wheat, rice and corn Added dry
 Starches from potato, corn, wheat, rice Added dry
 Whole grains of rice Added cooked
 Breadcrumbs, rusk Added dry, in isolated cases also re-hydrated
 Cellulose fibres derived from bamboo and other plants Added re-hydrated, re-hydration rate 1:9
 Other fillers (e.g. vegetable) are dealt with in chapter: Non-meat ingredients

The binding substance carrageenan can provide significant volume increase as it is highly water
absorbent. Its positive role is mainly in the manufacture of coarse products such as burgers or coarse
skinless sausage products and in cooked hams. It may also be of use for improved cohesiveness in the
case of high extender utilization in raw-cooked products. (Hienz, et.al., 2007. Pg 200-201)
Tahori (Rice Bean) Production in the Philippines

Many developing agricultural countries in the Asia Pacific Region and other parts of the world is
currently facing food crisis primarily because of the deterioration of its agricultural systems due to
environmental degradation. A major problem affecting the country’s upland is soil erosion. In the
Philippines 50% of the upland soil is eroded resulting in massive erosion of millions of tons of soil
annually. This decreases soil and land productivity and lowers food production and supply. Binas, 2017)
With a rapid increasing population, the need for a sustainable supply of appropriate food and
food products is not realized. This problem is of national significance because, if its present extent and
magnitude is not significantly reduced, a large portion of the Philippine’s productive lands will be
marginalized and forest cover will be reduced significantly because of agricultural land expansion. It will
result to diminishing food supplies in the coming years. Binas, 2017)
One approach used by the Philippines to counter this issue is to increase productivity through
the introduction and adoption of modern agriculture technologies. The focus is towards rice, corn and
other major agricultural crops, which serve as the main staples of the country. However, these grain
crops do not provide sufficiently nutritive food products, they incur high management cost and they lack
the characteristics needed for soil conservation and improvement. Under prevailing conditions, a
practical option and source of food production is the utilization of an alternative crop that possesses the
diverse characteristics needed to maintain the balance between maximum quality food production, low-
cost management input with high output, and environmentally stability. Rice bean (Vigna umbellate syn.
Phaseolus calcareous) is a promising crop. It is one of the many underutilized crops that provides a
logical solution to the problem. However, factors affecting the underutilization of rice bean need to be
uncovered to provide perspective and draw out plan to enhance its promotion locally and
internationally. (Binas, 2017)
Rice beans are usually boiled and eaten with or instead of rice. The young pods and leaves and
sprouts are used as vegetable. The whole plant is used as fodder, as a cover crop, as green manure and
as living hedge. In Perak (Malaysia) the leaves are used with rice-flour in a poultice applied to the
abdomen for stomach-ache. (Oers, 2016)
Rice bean is a pulse crop whose development is handicapped by the fact that average yields are
low and seed-pods shatter easily, making economic harvesting difficult. Its tolerance of high
temperatures and humidities, its adaptation to heavy soils, its quick growth, its resistance to pests and
diseases and its nutritious seeds make rice bean a valuable crop that deserves testing throughout the
tropics. There has been increasing interest in India in the development of rice bean as a fodder crop, and
now as a grain crop, and also in West Africa, where it is less susceptible to pests and diseases than many
other grain legumes. (Oers, 2016)
Health Benefit of Rice Bean (Vigna Umbellata)
Rice bean is nutritionally rich legume, but despite its nutritional excellence, it has been put in
underutilized category. Because of this and several other reasons the people are not aware of its
nutritional benefits. Moreover, the complete nutritional details are also not available on this pulse. The
present study gives the vivid description of nutritional attributes of this legume for making people aware
of its nutritional excellence and provoking improved work in rice bean. Rice bean, a less known and
underutilized legume, has emerged as a potential legume because of its nutritional potential. The
nutritional quality of rice bean is higher as compared to many other legumes of Vigna family. In the
present study, 16 diverse rice bean genotypes were evaluated for major nutritional constituents viz;
protein content, total lipids, dietary fiber, total carbohydrates, vitamins, minerals, protein fractions,
amino acid, and fatty acid profile. (Katoch, 2012)

Ricebean plays an important role in human, animal and soil health improvement. All varieties
seem to be good sources of protein, essential amino acids, essential fatty acids and minerals, and the
dried seeds make an excellent addition to a cereal-based diet. (Mohan & Janardhanan, 1994)

When you’re facing digestive issues, such as constipation or diarrhea, it can be an

uncomfortable and embarrassing problem. Dietary fiber is one of the best solutions for a wide range of
stomach issues, as it can help to absorb water and loosen up the stool, bulking up your bowel
movements and stimulating peristaltic motion. It can also improve the efficiency of your digestion. Most
importantly, cowpeas are a rich source of fiber in anyone’s daily diet. Vitamin B1 (thiamine) has recently
gotten some great attention for its role in protecting heart health. It can actively prevent heart failure
and largely control the ventricles of the heart. Furthermore, various flavonoids are found within
cowpeas that can reduce inflammation and promote more normal heart function. Dietary fiber also
plays a particular role in the balance of cholesterol in the body, which can prevent heart attacks and
strokes, as well as the build-up of plaque in the arteries. Detoxification: The antioxidant effects of
cowpeas are of particular interest to the natural health community, because cowpeas are being
increasingly linked to lower levels of chronic illness and cancer. The antioxidants found in these legumes
seek out and neutralize free radicals within the body, which cause chronic illness and cellular mutation.
The Vitamin C and A alone that is found in cowpeas is enough to give the body a major detoxifying boost
to protect the immune system. Magnesium is a very important mineral that is often overlooked.
However, magnesium plays a key role in the metabolism of carbohydrates, and can help the body
maintain balanced levels of blood sugar, regardless of what food you’re eating. Magnesium can be
found in high levels within cowpeas, and also contributes to better bone health and sleep patterns.
These beans are very low in calories and cholesterol, which is always a benefit to weight loss, but the
dietary fiber also helps in more important ways. It not only optimizes digestion to make sure that you
are absorbing nutrients, rather than storing fat or waste in your body, but it also makes you feel full for
longer. One of the biggest problems with weight loss programs is overeating on “cheat days” or snacking
between meals. With a high-fiber diet in place, you can achieve your weight loss goals much more
quickly. The impressive levels of antioxidant compounds found in cowpeas, as well as vitamin C, vitamin
A, and protein, makes it excellent for improving the appearance and health of your skin. The
antioxidants eliminate signs of aging, soothe irritation, heal scars and protect the skin against the effects
of UV radiation, while protein helps stimulate cellular repair and the growth of new tissues. Believe it or
not, these little legumes can help you look and feel your best. ( Dardanelli, et.al., 2015)
References:

1. Food and Agriculture Organization (FAO). Meat Processing for Small to Medium Scale Producers,
Bangkok. 2007;1-447
2. Incoronato AL, Conte A, Gammariello D, Del Nobile MA (2015) Incoronato et al., J Food Process
Technol 2015, 6:8
3. Gunter Heinz Peter Hautzinger. MEAT PROCESSING TECHNOLOGY FOR SMALL- TO MEDIUM-
SCALE PRODUCERS. FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
REGIONAL OFFICE FOR ASIA AND THE PACIFIC Bangkok, 2007
4. Robert Gano (2017). Four Health Benefits Of Meatloaf
https://www.vigilantetheatrecompany.com/four-health-benefits-of-meatloaf/
5. Rustico “Rusty” Binas, 2017. Rice Bean, an Underutilized Crop Potential for Soil Conservation
and Food Security

6. Arora, R.K., Chandel, K.P.S., Joshi, B.S. & Pant, K.C., 1980. Rice bean: tribal pulse of eastern India.
Econ. Bot. 34 (3): 260- 263.
7. C.C.C.M. van Oers 2016. Plant-Use. Vigna umbellata (PROSEA) https://uses.plantnet-
project.org/en/Vigna_umbellata_(PROSEA)
8. Rajan Katoch.2012. Nutritional Potential of Rice Bean (Vigna Umbellata): An
Underutilized Legume  https://doi.org/10.1111/j.1750-3841.2012.02989.x
9. Mohan, VR & Janardhanan, K (1994) Chemical composition and nutritional evaluation of raw
seeds of six ricebean varieties. J Ind Bot Soc 73: 259–263.
10. Dardanielli Group 2015. Rice Bean Health-Benefits. http://www.dardanell.com/cereal-
pulses/kidney-bean/rice-bean.html