Capítulo de Libro
The nutritional characteristics and health-oriented advances of meat and meat products
Título del libro: Meat and meat replacements: An Interdisciplinary Assessment of Current Status and Future Directions
Bastianello Campagnol, Paulo Cesar; Lorenzo, José Manuel; Texeira, Alfredo; Santos, Eva Maria; Andres, Silvina Cecilia
; Albes Dos Santos, Bibiana; Basso Pinton, Mariana; Sena Vaz Leães, Yasmim; Cichoski, Alexandre José
![Icon](/themes/CONICETDigital/images/conicet.png)
Fecha de publicación:
2023
Editorial:
Elsevier
ISBN:
978-0-323-85838-0
Idioma:
Inglés
Clasificación temática:
Resumen
Meat has several health benefits, as it contains proteins with high biological value, vitamins, minerals, and essential fatty acids. However, high consumption of red meat and meat products has been associated with the emergence of chronic diseases, due to the lipid profile of animal fat and compounds added to the formulation during processing, including NaCl, nitrite, and phosphate. This chapter will address some strategies for providing healthier properties to meat and meat products. The improvement of the nutritional quality of meat by modifying the animals' diet will be discussed, and some strategies to reduce NaCl levels, animal fat, phosphate, and nitrite, and to improve the lipid profile of meat products will also be presented. In addition, some alternatives to enrich meat products with compounds with health benefits will also be discussed.
Palabras clave:
HEALTH
,
MEAT PRODUCTS
,
CHANGES
,
IMPROVEMENTS
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Identificadores
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Capítulos de libros(CIDCA)
Capítulos de libros de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Capítulos de libros de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Citación
Bastianello Campagnol, Paulo Cesar; Lorenzo, José Manuel; Texeira, Alfredo; Santos, Eva Maria; Andres, Silvina Cecilia; et al.; The nutritional characteristics and health-oriented advances of meat and meat products; Elsevier; 2023; 111-144
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