Document Detail

Healthier meat and meat products: their role as functional foods.
MedLine Citation:
PMID:  22062500     Owner:  NLM     Status:  In-Data-Review    
This review deals with the implications of meat and meat products for human health. It analyses the effect of the presence or absence of various factors: fat, fatty acid composition, cholesterol, calorific value, salt, nitrite or lipid oxidation products that can cause health problems. Bearing in mind these considerations, it then describes the strategies used in animal production, treatment of meat raw material and reformulation of meat products to obtain healthier meat and meat products. Functional ingredients are responsible for making functional foods work, and this review therefore discusses the scope of current meat technology to favour the presence of various active-food components, and provide an additional physiological benefit beyond that of meeting basic nutritional needs.
F Jiménez-Colmenero; J Carballo; S Cofrades
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Meat science     Volume:  59     ISSN:  0309-1740     ISO Abbreviation:  Meat Sci.     Publication Date:  2001 Sep 
Date Detail:
Created Date:  2011-11-08     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  5-13     Citation Subset:  -    
Instituto del Frı́o (CSIC), Ciudad Universitaria, 28040 Madrid, Spain.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

Previous Document:  Vulnerability, distress, and immune response to vaccination in older adults.
Next Document:  Lipolytic and proteolytic properties of dry-cured boneless hams ripened in modified atmospheres.