Fiber addition to meat products has changed their overall composition, which has led to the development of new fiber sources and opened up exciting prospects for their application across several industries. The use of dried pumpkin pulp reduced the patties’ moisture content and raised their ash content. Raw and cooked patties both had a higher pH after incorporation. The capacity to retain moisture improved, as the amount of dry pumpkin pulp added rose. The cooking yield and diameter change, when pumpkin pulp was added were not significantly different (Serdaroğlu et al., 2018 (link)). This increase in ash content of meat product was probably due to higher mineral content of pumpkin matrix. As meat ash content rises, it could help end specific mineral deficiency. Trace minerals (iron, zinc, selenium, iodine, copper, chromium, manganese and molybdenum) perform vital functions within the body including thyroid metabolism, antioxidant activity and immune function (Vural et al., 2020 (link)). For example, zinc (Zn) is the second most abundant trace element in human, which can’t be stored in the body, thus regular dietary intake is required Zn microelement is very essential for male fertility. It could be considered as a nutrient marker with many potentials in prevention, diagnosis, and treatment of male infertility (Fallah, Mohammad-Hasani & Colagar, 2018 (link)). In one study, protein content, mineral content, and crude fiber content were increased by the incorporation of white cauliflower by-product flour in beef sausage; pH was found to be increased by the incorporation of flour made from the upper stem of white cauliflower. The cooking yield was also increased gradually with the incorporation of white cauliflower stem powder, because of its water yielding property (Abul-Fadl, 2012 ). The quantity of protein and fat in emulsified pork meatballs reduced as rice bran was added. In contrast, the amount of carbohydrates in the meatballs grew dramatically as rice bran was added (Choi et al., 2011 (link)). The protein level of frankfurter beef sausages was raised by one percentage point, and the ash content was raised dramatically when 7% of the residue was added. The benefits of increased ash content has already been discussed in previous example. Furthermore, overall lipid levels dropped, and this reduction in lipid provided longer shelf life by cutting down the chance of lipid oxidation. The question of what sort of quality this residue adds to the protein remains unanswered (Savadkoohi et al., 2014 (link)). A few other examples are showing the changes in different characteristics of meat products by incorporating various plant-based materials, especially waste, have been listed in Table 1 .
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