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| Research Advances on Nutritional and Functional Characteristics of Quinoa and Its Applications in Meat Products |
| XUE Haohao, JIANG Yiqi, WAN Youting, SUN Dandan, JIANG Linlin, YANG Xiaoyin, MAO Yanwei, HAO Jiangang, ZHANG Yimin, LIANG Rongrong |
| 1. College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; 2. Shandong Provincial Key Laboratory of Quality Safety Monitoring for Animal Products and Veterinary Drug Innovation, Tai’an 271018, China; 3. Wulagai Experimental Station, National Beef and Yak Industrial Technology System, Wulagai 026321, China |
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Abstract Meat and meat products serve as important sources of dietary protein. However, some traditional products are high in fat and other unhealthy components, which may pose health risks. With growing consumer awareness of health, there has been a surging demand for meat products with greater functionality and better quality. Quinoa, known as the “nutritional gold” and “super grain”, is rich in protein with a balanced amino acid profile and contains various bioactive compounds. It has been associated with health benefits such as blood glucose regulation, improved digestion, and antioxidant effects. In recent years, the application of quinoa as a functional plant-based ingredient in meat products has gained widespread attention. Incorporating quinoa not only enhances the nutritional value of meat products but also serves as a fat substitute to reduce the fat content, while simultaneously enhancing sensory qualities including texture, water-holding capacity, and flavor. This review summarizes recent research on the nutritional and functional properties of quinoa and its current applications in the meat industry, aiming to provide new insights for the utilization of plant-derived ingredients such as quinoa in meat product development.
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2026, Vol. 40 
