Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
Review
. 2024 Dec 3;13(23):3908.
doi: 10.3390/foods13233908.

The Impact of Artificial and Natural Additives in Meat Products on Neurocognitive Food Perception: A Narrative Review

Marius-Mihai Ciobanu  1 , Elena-Iuliana Flocea  2 , Paul-Corneliu Boișteanu  2
Affiliations
Review

The Impact of Artificial and Natural Additives in Meat Products on Neurocognitive Food Perception: A Narrative Review

Marius-Mihai Ciobanu et al. Foods. .

Abstract

The holistic sensory experience creates a unified perception that influences consumer memory. Consumer interest in clean label products underlines an accelerated trend towards products without artificial additives. From a sensory point of view, food appeal is significantly influenced by how additives actively participate in the organoleptic properties of the final product. This research aims to shed light on the impact of artificial and natural additives in meat products on neurocognitive food perception, which is essential for understanding how they influence the consumer's final decision and direct food trends. Different neural mechanisms involved in multimodal sensory integration confirm differences in perception of meat products containing artificial and natural additives. Analysis confirms that neurocognitive perception integrates organoleptic sensations to form a complete sensory experience. The encephalon simultaneously processes multimodally integrated stimuli from organoleptic properties, reaching the orbitofrontal cortex and other regions involved in the neuroprocessing of the final product. The reformulation and development of meat products need a detailed analysis of the impact of additives on sensory properties contributing to the shaping of consumption trends.

Keywords: artificial additives; food perception; meat products; natural additives; organoleptic properties.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflicts of interest.

Figures

Figure 1
Figure 1
Multimodal sensory integration of sensory properties resulting from the use of additives in meat products. Processing content according to Chen J. [9].
Figure 2
Figure 2
The general approach to multimodal sensory integration and consumer response. Processing content according to [24,25,26].
See this image and copyright information in PMC

References

    1. Wood J. Meat composition and nutritional value. In: Toldra F., editor. Lawrie’s Meat Science. 8th ed. Woodhead Publishing Limited; Duxford, UK: 2017. pp. 635–659.
    1. Jiang J., Xiong Y.L. Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review. Meat Sci. 2016;120:107–117. doi: 10.1016/j.meatsci.2016.04.005. - DOI - PubMed
    1. Delgado-Pando G., Ekonomou S.I., Stratakos A.C., Pintado T. Clean Label Alternatives in Meat Products. Foods. 2021;10:1615. doi: 10.3390/foods10071615. - DOI - PMC - PubMed
    1. Commission Regulation (EU) No 1129/2011 of 11 November 2011 Amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament of the Council by Establishing a Union List of Food Additives Text with EEARelevance Off. J. Eur. Union. 2011;L295:1–177.
    1. Bolognesi V.J., Garcia C.E. Alternative and Replacement Foods. Academic Press; Cambridge, MA, USA: 2018. Annatto carotenoids as additives replacers in meat products; pp. 355–384.

LinkOut - more resources