{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,12]],"date-time":"2026-02-12T15:38:56Z","timestamp":1770910736897,"version":"3.50.1"},"reference-count":90,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2026,2,12]],"date-time":"2026-02-12T00:00:00Z","timestamp":1770854400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100000921","name":"European Cooperation in Science and Technology","doi-asserted-by":"publisher","award":["CA20128"],"award-info":[{"award-number":["CA20128"]}],"id":[{"id":"10.13039\/501100000921","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Meat and meat products are integral components of various diets and provide many macro- and micronutrients. However, concerns over their potential adverse health effects remain pressing. This study employed a semi-quantitative Risk\u2013Benefit Assessment (RBA) methodology to compare both beneficial and adverse health impacts of various meat products, i.e., fermented (Salame and Chouri\u00e7o), dry-cured (Presunto), and heat-treated (Fiambre), with unprocessed grilled pork meat as a reference. Nutritional composition and microbiological and toxicological hazards were assessed using data acquired from national and international databases and the literature. In the end, a heatmap approach was used to summarize and compare product profiles. While grilled pork offered the most favorable profile, processed products showed high levels of sodium, nitrites, and contaminants, such as polycyclic aromatic hydrocarbons and ochratoxin A. Notably, Salame exhibited the most concerning risk profile, including high levels of histamine and ochratoxin A, whereas Fiambre, despite the high nitrite content, showed the lowest microbial and toxicological risks. These findings highlight significant variability in health-related impacts among meat products, caused mainly by processing technologies. The results can improve dietary guidance and regulations and encourage innovations, especially by indicating the potential of using engineered fermentation techniques and novel additives for improved meat products.<\/jats:p>","DOI":"10.3390\/foods15040661","type":"journal-article","created":{"date-parts":[[2026,2,12]],"date-time":"2026-02-12T14:06:16Z","timestamp":1770905176000},"page":"661","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["A Heatmap-Based Risk\u2013Benefit Assessment of Traditional and Processed Meat Products"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0009-0008-2073-768X","authenticated-orcid":false,"given":"Erfan","family":"Bagherzadehsurbagh","sequence":"first","affiliation":[{"name":"Department of Food Engineering, Graduate School of Natural and Applied Sciences, Akdeniz University, Pinarbasi, Konyaalti 07070, Antalya, T\u00fcrkiye"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3900-5592","authenticated-orcid":false,"given":"Marta","family":"Laranjo","sequence":"additional","affiliation":[{"name":"MED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE-Global Change and Sustainability Institute, Departamento de Medicina Veterin\u00e1ria, Escola de Ci\u00eancias e Tecnologia, Universidade de \u00c9vora, 7004-516 \u00c9vora, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4375-0456","authenticated-orcid":false,"given":"Ricardo","family":"Assun\u00e7\u00e3o","sequence":"additional","affiliation":[{"name":"Food and Nutrition Department, National Institute of Health Dr. Ricardo Jorge, 1649-016 Lisboa, Portugal"},{"name":"Egas Moniz Center for Interdisciplinary Research (CiiEM), Egas Moniz School of Health & Science, 2829-511 Caparica, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2026,2,12]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Whitton, C., Bogueva, D., Marinova, D., and Phillips, C.J.C. 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