Meat Science and Nutrition 2018
DOI: 10.5772/intechopen.77994
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Abstract: The consumer's profile has changed, and in recent years, there has been a greater concern for the nutritional quality of meat, especially in relation to fat that compose it. The meat fat composition can contribute to the onset of cardiovascular disease. On the other hand, fat is an essential component in the human diet, as well as providing energy; it contains essential fatty acids (FAs) that must be present in food. The meat nutritional properties are largely related to its fat content and fatty acid composit… Show more

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Cited by 20 publications
(17 citation statements)
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“…Fats are stored in the adipose tissue for energy and can be saturated or unsaturated, saturated fats are related to health issues for example increase in chances of cardiovascular disease development, colon cancer, and obesity by influencing low-density lipoprotein cholesterol blood levels whilst unsaturated fat lowers lowdensity lipoprotein and minimizes risk for diseases [63,64].…”
Section: Fats and Fatty Acidmentioning
confidence: 99%
See 1 more Smart Citation
“…Fats are stored in the adipose tissue for energy and can be saturated or unsaturated, saturated fats are related to health issues for example increase in chances of cardiovascular disease development, colon cancer, and obesity by influencing low-density lipoprotein cholesterol blood levels whilst unsaturated fat lowers lowdensity lipoprotein and minimizes risk for diseases [63,64].…”
Section: Fats and Fatty Acidmentioning
confidence: 99%
“…SFA is highly concentrated in ruminants whiles pigs have higher unsaturated fatty acids (UFA) in their fat tissues thereby making ruminant adipose tissue firm or hard in nature. Considerably, lamb's fat is, therefore, the hardest followed by cattle with pigs having softer fat [60,64,65]. Likewise, linoleic acid (C-18:2) is higher in lean meat of pig than in sheep meat [53].…”
Section: Fats and Fatty Acidmentioning
confidence: 99%
“…However, recent findings have shown that the long-standing belief that beef is associated with cardiovascular disease is incorrect [ 2 , 3 , 4 , 5 , 6 , 7 ]. Furthermore, fat is a very important constituent of the human daily diet; it provides energy and also contains essential fatty acids, and adds flavor to food [ 8 ]. The fatty acids present in animal tissues can be separated into phospholipid and triacylglyceride fractions [ 9 ].…”
Section: Introductionmentioning
confidence: 99%
“…The production of animal meat with low-fat content as well as healthy fatty acid profiles and other essential nutrients is a matter of huge interest in the food industry [1][2][3]. A US-based survey demonstrates that about 60% of meat consumers prefer to have meat with low animal fat content and 40% of consumers have reduced beef meat consumption since the beef meat contains a higher quantity of unhealthy constituents, including triglycerides and lowdensity lipoprotein (LDL)-cholesterol [4].…”
Section: Introductionmentioning
confidence: 99%