Application of Modified Cassava Flour on Restructured Meat Product: A Review

Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia

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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. Furthermore, the study summarizes recent research findings regarding the incorporation of modified cassava flour in diverse restructured meat products. In beef patties, substituting bread crumbs with mocaf flour, even up to 75%, has been shown to decrease pH, cooking weight loss, and water content while increasing tenderness. The addition of modified cassava flour increased the water content in chicken nugget whereas its application in meat sausages, with a ratio of modified cassava starch to mocaf of 80:20 being preferred for taste and texture. 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.