Summary
This study demonstrates the rational use of corn processing by-products (particularly corn germ) as fortification ingredients in canned meat-plant products. Researchers developed several canned product formulations and identified an optimal meatball-based product with balanced macroelemental composition and improved nutritional value indicators whilst meeting organoleptic and regulatory standards.
Regional applicability
The geography of this study is not explicitly stated in the metadata; the DOI prefix and journal context suggest possible Central Asian origin. Applicability to United Kingdom food manufacturing would depend on regulatory compliance with UK/EU food safety standards and fortification limits, which are not discussed in the abstract.
Key measures
Magnesium (1.51 mg/kg), calcium (2.30 mg/kg), phosphorus (8.09 mg/kg), potassium (12.72 mg/kg); organoleptic analysis against regulatory requirements; nutritional value indicators
Outcomes reported
The study developed recipes for canned meat-plant products fortified with corn germ and evaluated their macro- and microelement composition, organoleptic properties, and nutritional value. The optimal formulation (meatballs) contained balanced levels of magnesium, calcium, phosphorus, and potassium, meeting regulatory standards.
Topic tags
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