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Improving functional value of meat products
- Source :
- Meat Science. 86:15-31
- Publication Year :
- 2010
- Publisher :
- Elsevier BV, 2010.
-
Abstract
- In recent years, much attention has been paid to develop meat and meat products with physiological functions to promote health conditions and prevent the risk of diseases. This review focuses on strategies to improve the functional value of meat and meat products. Value improvement can be realized by adding functional compounds including conjugated linoneleic acid, vitamin E, n3 fatty acids and selenium in animal diets to improve animal production, carcass composition and fresh meat quality. In addition, functional ingredients such as vegetable proteins, dietary fibers, herbs and spices, and lactic acid bacteria can be directly incorporated into meat products during processing to improve their functional value for consumers. Functional compounds, especially peptides, can also be generated from meat and meat products during processing such as fermentation, curing and aging, and enzymatic hydrolysis. This review further discusses the current status, consumer acceptance, and market for functional foods from the global viewpoints. Future prospects for functional meat and meat products are also discussed.
- Subjects :
- Meat
Curing (food preservation)
Food Handling
Linoleic acid
Vegetable Proteins
Health Promotion
Health benefits
Biology
chemistry.chemical_compound
Functional Food
Animals
Humans
Food science
Carcass composition
Marketing
business.industry
Animal production
food and beverages
Consumer Behavior
Animal Feed
Biotechnology
Meat Products
chemistry
Food, Fortified
Food processing
Fermentation
business
Food Science
Subjects
Details
- ISSN :
- 03091740
- Volume :
- 86
- Database :
- OpenAIRE
- Journal :
- Meat Science
- Accession number :
- edsair.doi.dedup.....113400bce72eb4b95ee5cb37a6d48605