Microalgae in the meat processing chain: feed for animal production or source of techno-functional ingredients

Microalgae have been recognized as natural, sustainable, and economically feasible resources of non-conventional feed ingredients able to promote benefits to animal growth and improvements in the meat quality. At the same time, microalgae biomass or their isolated compounds can be directly incorporated as techno-functional ingredients in a range of meat-processed products. This review provides the latest updates on the use of microalgae biomass as a source of nutrients in animal feed describing the main effects on the nutritional, technological, and sensory quality of the meat. Besides, relevant aspects of the direct incorporation of microalgae biomass or isolated compounds in meat-derived products are discussed, concerning changes in the nutritional composition, sensory characteristics, and technological properties. Finally, challenges and perspectives are presented.

Automated summary

Microalgae are recognized as natural and sustainable resources for animal feed, promoting growth and improving meat quality. They can also be used as techno-functional ingredients in meat products. This review discusses the effects of microalgae on the nutritional, technological, and sensory quality of meat, as well as the challenges and perspectives in their incorporation into animal feed and meat products.