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Review
. 2022 Apr 5;10(6):1961-1974.
doi: 10.1002/fsn3.2812. eCollection 2022 Jun.

An overview of factors affecting the quality of beef meatballs: Processing and preservation

Xiangren Meng  1 , Danxuan Wu  1 , Zhaoli Zhang  1 , Hengpeng Wang  1 , Peng Wu  1 , Zhicheng Xu  1 , Ziwu Gao  1 , Benjamin Kumah Mintah  2 , Mokhtar Dabbour  3
Affiliations
Review

An overview of factors affecting the quality of beef meatballs: Processing and preservation

Xiangren Meng et al. Food Sci Nutr. .

Abstract

Beef meatball (BM) is a traditional delicious snack with rich nutrition and unique flavor, making it a preferred choice for most consumers. However, the quality of BM is easily affected by many factors, such as the processing, storage, and preservation, which limit the competitive positioning with respect to its market. Therefore, it is essential to pay attention to each step during the processing of BMs. Based on previous studies, this systematic review focuses on the effect of key processing factors (including raw materials and ingredients, beating, cooking methods, storage, and preservation) on the quality of BMs. Additionally, this study assessed the effect of each process factor on the physicochemical, sensory, nutritional, and safety attributes of BMs. Finally, the existing review will be beneficial in examining/describing the factors impacting the quality of BMs during processing, which would provide theoretical reference and scientific basis for the standardization and industrialization of BMs.

Keywords: beef meatballs; processing; quality; storage and preservation.

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Conflict of interest statement

We declare that there are no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

FIGURE. 1
FIGURE. 1
Schematic diagram of the review
FIGURE. 2
FIGURE. 2
The technological process for beef meatballs’ preparation
See this image and copyright information in PMC

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