Manoliu, Diana-ReminaCiobotaru, Mihai-CătălinCiobanu, Marius-MihaiBoișteanu, Paul-Corneliu2026-06-132026-06-132025-11-09https://www.mdpi.com/2304-8158/14/22/3837https://repository.iuls.ro/handle/20.500.12811/6633The global trend toward sustainable and health-promoting foods has encouraged the reformulation of meat products that strategically incorporate high-quality animal proteins and functional compounds derived from plants. This study focuses on a complex food concept: meat-based pasta formulated from pork, semolina, and dietary fibers (apple and sugar beet). The quality attributes and the effects of different formulations were evaluated in comparison with a control sample. The findings show that the addition of dietary fibers significantly impacted the chemical composition, lowered the pH and increased water activity. The incorporation of the apple and sugar beet fibers increased the total dietary fiber content from 2.94% (control) to 9.59% and 11.15%, respectively, at the highest level of inclusion. Moreover, texture profile analysis of the raw samples revealed an enhancement in hardness (from 8.01 N in the control to maximum values of 21.23 N and 26.37 N), gumminess (from 3.28 N to 10.43 N and 12.36 N), and slight improvements in cohesiveness (from 0.41 to maximum values of 0.49 and 0.51) with the addition of apple and sugar beet fibers, respectively. The color parameters (L*, a*, b*) varied depending on the fiber source, with beet fiber imparting higher lightness and redness, while apple fiber contributed to darker tones. An initial consumer acceptability test revealed a positive perception of the innovative product, particularly for formulations with low and medium percentages of fiber addition. Overall, the results demonstrate that meat-based pasta can be successfully formulated with dietary fibers, providing an innovative and feasible alternative that meets current consumer expectations for novel, healthy, and sustainable foods.enCC BY 4.0https://creativecommons.org/licenses/by/4.0/meat-based pastadietary fibers enrichmentnovel food developmentfood technologyfunctional ingredients in meat productsconsumer perceptionArticle2304-8158https://doi.org/10.3390/foods14223837