Improving functional value of meat products

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• 作者：Wangang Zhang ; Shan Xiao ; Himali Samaraweera ; Eun Joo Lee ; Dong U. Ahn
• 关键词：Functional meat ; Health benefits ; Added value ; Meat quality ; Functional compounds
• 刊名：Meat Science
• 出版年：2010
• 出版时间：September 2010
• 年：2010
• 卷：86
• 期：1
• 页码：15-31
• 全文大小：472 K

文摘

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.