A review on functional ingredients in red meat products

Kausar, Tahreem; Hanan, Entesar; Ayob, Omeera; Praween, Bushra; Azad, Z. R. Azaz Ahmad

doi:10.6026/97320630015358

Cited by 35 publications

(16 citation statements)

References 39 publications

(28 reference statements)

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“…These results indicate that red meat provides not only high-quality protein for the growth of children but also functional amino acids, dipeptides and creatine for optimal human nutrition and health. However, the public is generally not aware of these beneficial nutrients in meat, including beef (e.g., Kausar et al 2019;Uzhova and Peñalvo 2019). To provide accurate and complete information on animal-source foods, it is imperative to review pertinent articles regarding the benefits of dietary taurine, carnosine, anserine, creatine and 4-hydroxyproline on metabolic, retinal, muscle, immunological, and cardiovascular health as well as healthy ageing in humans and animal models.…”

Section: Introductionmentioning

confidence: 99%

Important roles of dietary taurine, creatine, carnosine, anserine and 4-hydroxyproline in human nutrition and health

2020

Amino Acids

327

192

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Taurine (a sulfur-containing β-amino acid), creatine (a metabolite of arginine, glycine and methionine), carnosine (a dipeptide; β-alanyl-l-histidine), and 4-hydroxyproline (an imino acid; also often referred to as an amino acid) were discovered in cattle, and the discovery of anserine (a methylated product of carnosine; β-alanyl-1-methyl-l-histidine) also originated with cattle. These five nutrients are highly abundant in beef, and have important physiological roles in anti-oxidative and antiinflammatory reactions, as well as neurological, muscular, retinal, immunological and cardiovascular function. Of particular note, taurine, carnosine, anserine, and creatine are absent from plants, and hydroxyproline is negligible in many plant-source foods. Consumption of 30 g dry beef can fully meet daily physiological needs of the healthy 70-kg adult human for taurine and carnosine, and can also provide large amounts of creatine, anserine and 4-hydroxyproline to improve human nutrition and health, including metabolic, retinal, immunological, muscular, cartilage, neurological, and cardiovascular health. The present review provides the public with the much-needed knowledge of nutritionally and physiologically significant amino acids, dipeptides and creatine in animal-source foods (including beef). Dietary taurine, creatine, carnosine, anserine and 4-hydroxyproline are beneficial for preventing and treating obesity, cardiovascular dysfunction, and ageing-related disorders, as well as inhibiting tumorigenesis, improving skin and bone health, ameliorating neurological abnormalities, and promoting well being in infants, children and adults. Furthermore, these nutrients may promote the immunological defense of humans against infections by bacteria, fungi, parasites, and viruses (including coronavirus) through enhancing the metabolism and functions of monocytes, macrophages, and other cells of the immune system. Red meat (including beef) is a functional food for optimizing human growth, development and health.

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Section: Introductionmentioning

confidence: 99%

Important roles of dietary taurine, creatine, carnosine, anserine and 4-hydroxyproline in human nutrition and health

2020

Amino Acids

327

192

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“…Vegetables constitute an important source of antioxidants which are present in all parts of the plant (roots, seeds, leaves, husks, flowers or fruits). Many studies proved the efficiency of natural antioxidants from herbs and spices (clove, rosemary, oregano, nutmeg, sage, cinnamon), green tea leaves, aloe vera, grapes, dark berries or citruses in oxidation prevention of meat products [ 34 ]. Besides improving shelf-life, oxidative stability and sensory qualities, these natural compounds may also add to meat products’ functional properties and health benefits [ 17 ].…”

Section: Nutritional Enrichmentmentioning

confidence: 99%

Strategies to Improve Meat Products’ Quality

Ursachi

Perța-Crișan

Munteanu

2020

Foods

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Meat products represent an important component of the human diet, their consumption registering a global increase over the last few years. These foodstuffs constitute a good source of energy and some nutrients, such as essential amino acids, high biological value proteins, minerals like iron, zinc, selenium, manganese and B-complex vitamins, especially vitamin B12. On the other hand, nutritionists have associated high consumption of processed meat with an increased risk of several diseases. Researchers and processed meat producers are involved in finding methods to eliminate nutritional deficiencies and potentially toxic compounds, to obtain healthier products and at the same time with no affecting the sensorial quality and safety of the meat products. The present review aims to summarize the newest trends regarding the most important methods that can be applied to obtain high-quality products. Nutritional enrichment with natural bioactive plant compounds (antioxidants, dietary fibers) or probiotics, reduction of harmful components (salt, nitrate/nitrite, N-nitrosamines) and the use of alternative technologies (high-pressure processing, cold plasma, ultrasounds) are the most used current strategies to accomplish this aim.

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“…Connected with an increased risk of oxidation of enriched products, there appears a necessity of using antioxidant systems that would allow to decelerate oxidizing spoilage of complicated meat-containing systems with a prolonged storage term [17][18][19][20]. There is an ecological method of meat enrichment with anti-oxidizing inhibitors at breeding through feeding, but its defect is instability of the concentration of active substances in certain forage types [21][22][23].…”

Section: Problem Condition Reviewmentioning

confidence: 99%

Investigation of the Influence of the Rosemary Extract on the Oxidizing Stability of Fats of Semi-Smoked Sausages With Peking Duck Meat

Bozhko

Pasichnyi

Marynin

et al. 2020

EUREKA: Life Sciences

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The work is devoted to studying the fatty-acid composition and biological efficiency of a developed meat-containing semi-smoked sausage, based on duck meat with the balanced fatty-acid composition, investigating the effectiveness of using a rosemary extract in a technology of sausages with a high content of unsaturated fatty acids. It is confirmed, that the fatty-acid composition of meat-containing semi-smoked sausage of Peking duck is characterized by the optimal ratio of PUFA and SFA that is 0.33, at standard 0.2–0.4. The ratio between FA families w-3/ w-6 in the developed products is from 1:11 at recommended physiological norms of the ideal composition of lipids in a meat product as 1:10. Introduction of the rosemary extract in amount 0.02–0.06 % of the forcemeat mass decelerates hydrolytic oxidation of forcemeat lipids, favors deceleration of peroxide oxidation of lipids in a meat-containing semi-smoked sausage, decreasing the amount of peroxides in practically five times. The positive influence of the introduced antioxidant on accumulation of secondary oxidation products is noticed. Their summary amount was the least at the end of the storage term of ready products with the rosemary extract as 0.38–0.80 mg of МА/kg of the product that is 2.54–3.94 times lower than in a control sample. The most stabilizing effect on the process of lipids oxidation is obtained at introducing the rosemary extract in amount 0.06 % that allows to decrease the speed of oxidation processes in the product almost twice

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A review on functional ingredients in red meat products

Cited by 35 publications

References 39 publications

Important roles of dietary taurine, creatine, carnosine, anserine and 4-hydroxyproline in human nutrition and health

Important roles of dietary taurine, creatine, carnosine, anserine and 4-hydroxyproline in human nutrition and health

Strategies to Improve Meat Products’ Quality

Investigation of the Influence of the Rosemary Extract on the Oxidizing Stability of Fats of Semi-Smoked Sausages With Peking Duck Meat

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