Table 1.

Effects of dietary fibers on the properties of various meat products.

Developed Product	Fiber Source	Recommended Dose (%)	Effect on Meat Product Quality	Reference
Beef patties	Rice bran	2; 4; 6	Substitution of fat and total trans fatty acids.	[24]
Pork and beef sausage	Amorphous cellulose fibers from the husk of oat, soy and rice grains	1;3	50% fat reduction; Increasing emulsion stability and consistency.	[25]
Chicken nuggets	Chia flour	10	Decreasing the moisture, saturated and monounsaturated fatty acids contents; Increasing the total amount of dietary fibers.	[26]
Emulsion type sausages	Inulin	6	Reduction of fat and energy content; Sensory acceptance is comparable with the one of a traditional product	[27]
Meatballs	Rye bran	20	Reduction of total trans fatty acids; Reduction of weight losses, improving nutritional value, health benefits and color.	[28]
Frankfurter sausages	Citrus fibers Rice bran	1.5 0.5	Positive effect on the acceptability; Adequate hardness and cohesivity; Acceptable decrease of color intensity.	[29]
Cured Bologna sausage	Citrus fibers Cherry powder	1 0.3	Replacement of fat and sodium tripolyphosphate; Hardness improvement.	[30]