학술논문
Strategies for Healthier Meat Foods: An Overview.
Document Type
Academic Journal
Author
Espinales C; Facultad de Ingeniería en Mecánica y Ciencias de la Producción, Escuela Superior Politécnica del Litoral (ESPOL), Guayaquil EC090112, Ecuador.; Baldeón M; Facultad de Ingeniería en Mecánica y Ciencias de la Producción, Escuela Superior Politécnica del Litoral (ESPOL), Guayaquil EC090112, Ecuador.; Bravo C; Facultad de Ingeniería en Mecánica y Ciencias de la Producción, Escuela Superior Politécnica del Litoral (ESPOL), Guayaquil EC090112, Ecuador.; Toledo H; Facultad de Ingeniería en Mecánica y Ciencias de la Producción, Escuela Superior Politécnica del Litoral (ESPOL), Guayaquil EC090112, Ecuador.; Carballo J; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid 28040, Spain.; Romero-Peña M; Facultad de Ingeniería en Mecánica y Ciencias de la Producción, Escuela Superior Politécnica del Litoral (ESPOL), Guayaquil EC090112, Ecuador.; Saskatchewan Food Industry Development Centre (SFIDC), Saskatoon S7M 5V1, Canada.; Cáceres PJ; Facultad de Ingeniería en Mecánica y Ciencias de la Producción, Escuela Superior Politécnica del Litoral (ESPOL), Guayaquil EC090112, Ecuador.
Source
Publisher: Korean Society of Food Science and Nutrition Country of Publication: Korea (South) NLM ID: 101586663 Publication Model: Print Cited Medium: Print ISSN: 2287-1098 (Print) Linking ISSN: 22871098 NLM ISO Abbreviation: Prev Nutr Food Sci Subsets: PubMed not MEDLINE
Subject
Language
English
ISSN
2287-1098
Abstract
Functional food products remain the focus of current market trends toward healthier nutrition. The consumption of meat-based functional foods has been a topic of interest in food innovation since some of these products generate controversy due to their possible adverse effects on health. However, studies have demonstrated that meat-based functional products are considered an opportunity to improve the nutritional profile of meat products through the addition of biologically valuable components and to meet the specific needs of consumers. In this sense, some strategies and techniques are applied for processing and developing functional meat products, such as modifying carcass composition through feeding, reformulating meat products, and processing conditions. This review focuses on presenting developed and evaluated strategies that allow the production of healthy and functional meat foods, which application has successfully achieved the sensory, nutritional, and technological parameters mainly affected by such application.
Competing Interests: AUTHOR DISCLOSURE STATEMENT The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, in the writing of the manuscript; or in the decision to publish.
(© 2024 The Korean Society of Food Science and Nutrition.)
Competing Interests: AUTHOR DISCLOSURE STATEMENT The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, in the writing of the manuscript; or in the decision to publish.
(© 2024 The Korean Society of Food Science and Nutrition.)