Functional Meat Products: A Review
نویسندگان
چکیده
منابع مشابه
Meat Products as Functional Foods: A Review
Numerous studies have sought to demonstrate the possibility of changing the image of meat and meat products from the traditionally accepted image to one of healthy living thanks to the addition (vegetables, extracts, fibers, and so forth), elimination (fats), and reduction (additives) of different ingredients. This article presents a revision of studies published in recent years on the topic an...
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Epidemiological studies have demonstrated a relationship between a diet containing an excess of energy-dense food rich in fats and sugar and the emergence of a range of chronic diseases, including colon cancer, obesity, cardiovascular diseases and several other disorders [12, 49, 9, 77, 13, 14]. As the presence of fibre in food produces a diminution in their caloric content, thus, an increase i...
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Although ubiquitous, bacteria of the Weissella genus are not given sufficient attention. Many members of the genus were originally classified as Leuconostoc or Lactobacillus. With the development of molecular methods, these phylogenetically closely related bacteria formed a separate group, the Weissella genus. Due to its heterofermentative metabolism, Weissella spp. may cause considerable damag...
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Meat and meat products are highly prone to microbial deterioration since they are rich in essential nutrients and perishable in nature and if they are not properly preserved, public health problems may occur. Recently, in order to increase the microbial quality of meat and meat products, novel ingredient systems that are associated with natural and organic foods, are applied. Many studies have ...
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ژورنال
عنوان ژورنال: International Journal of Meat Science
سال: 2010
ISSN: 2071-7113
DOI: 10.3923/ijmeat.2011.1.14