Application of Modified Cassava Flour on Restructured Meat Products, A Review Althofian Arya Putra (a), Lilik Eka Radiati (a), Premy Puspitawati Rahayu (a), Ria Dewi Andriani (a), and Heli Tistiana (a).
a) Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia, althofianputra[at]student.ub.ac.id
a) Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia, lilik.eka[at]ub.ac.id
a) Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia, premypuspita[at]ub.ac.id
a) Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia, riaandriani[at]ub.ac.id
a) Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia, Tistiana_heli[at]ub.ac.id
Abstract
Modified cassava flour is a derivative product obtained through the fermentation of cassava roots, which are rich in carbohydrates and possess high nutritional value. The modification process improves its functional properties, making it suitable as an additive in various food products, particularly in restructured meat. Restructured meat refers to products in which small meat pieces, trimmings, or granules are combined and processed to form larger, uniform portions that resemble whole cuts of meat. This method not only maximizes the utilization of raw materials but also enhances economic efficiency in meat processing. Modified cassava flour is used as a filler or binder, improving the cohesiveness, texture, and overall quality of the final product. This study reviews the utilization of modified cassava flour in restructured meat products. Various processing technologies, including steaming, boiling, frying, smoking, and fermenting, are highlighted with emphasis on their underlying principles, physicochemical effects, and impact on product characteristics. Furthermore, the study summarizes recent research findings regarding the incorporation of modified cassava flour in diverse restructured meat products. The discussion also addresses the benefits, potential challenges, and future development opportunities of using modified cassava flour, thereby offering valuable insights and serving as a reference for further innovations in the field of meat product processing and functional ingredient application.
