Functional Meat Products

Arihara, Keizo; Ohata, Motoko

doi:10.1002/9780813820897.ch24

Cited by 15 publications

(4 citation statements)

References 117 publications

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“…Meat has been also shown to be an excellent vehicle for the delivery of probiotic bacteria. Fermented sausages (dry sausages) are promising target meat products with probiotic bacteria, as such products are processed without heat treatment and probiotic bacteria can survive in the final product [111].…”

Section: Meat Productsmentioning

confidence: 99%

Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products

2020

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Consumer demands for foods promoting health while preventing diseases have led to development of functional foods that contain probiotic bacteria. Fermented dairy products are good substrates for probiotic delivery, but the large number of lactose intolerant people, their high fat and cholesterol content and also due to the growing vegetarianism the consumers are seeking for alternatives. Therefore, researches have been widely studied the feasibility of probiotic bacteria in non-dairy products such as fruits, vegetables, and cereals. This review describes the application of probiotic cultures in non-dairy food products.

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Section: Meat Productsmentioning

confidence: 99%

Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products

2020

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“…5 Anserine, which is composed of β-alanine and 1-methyl-histidine, is a naturally occurring histidine dipeptide in vertebrate skeletal muscle and brain tissue, and has been previously identified to have a variety of potential pharmacological actions including anti-oxidation, anti-fatigue, and antiaging. 6,7 Furthermore, some studies have shown that anserine exerts a potent anti-hyperuricemia effect through the determination of uric acid synthase activity and cell experiments in vitro, 8 but its anti-hyperuricemia mechanism has still not been clarified.…”

Section: Introductionmentioning

confidence: 99%

Anserine beneficial effects in hyperuricemic rats by inhibiting XOD, regulating uric acid transporter and repairing hepatorenal injury

Chen

Song

et al. 2022

Food Funct.

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“…Meat can also be used as a potential delivery vehicle for probiotic bacteria. Probiotic bacteria are used to develop fermented sausages (dry sausages) without any heat treatment that helps to keep probiotic bacteria alive in the final product (Arihara & Ohata, 2011; Bis‐Souza et al, 2019). Fermentation of meat products may be regarded as a probiotic transporting medium into the intestine as probiotics are embedded within the matrix of fat and protein (Rubio et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Trends in non‐dairy‐based probiotic food products: Advances and challenges

Kumar

Rattu

Mitharwal

et al. 2022

Food Processing Preservation

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The increase in health awareness, changes in eating habits, and improved living standards have raised the demand for probiotic-based functional foods (Granato et al., 2010). Functional foods may provide added functional benefits beyond the fundamental role of providing nutrients for consumers' well-being. The most widespread functional ingredients, along with probiotics, are polyunsaturated fatty acids (PUFAs), prebiotics/synbiotics, vitamins, proteins, fibers, and antioxidants (Granato et al., 2020). Probiotics are living bacteria that, when given in sufficient quantities, provide health advantages (FAO/ WHO, 2001). The most widely used microbial genera possessing probiotic attributes are lactic acid bacteria (Singh et al., 2020). Most have been granted "Generally Recognized As Safe" (GRAS) status by different regulatory agencies, which refers to few or no health risks to the consumers after ingestion (Penner et al., 2005;Ranadheera et al., 2010). Some other bacteria and yeasts used as probiotics are mentioned in Table 1.The possible route for administering probiotics is oral, vaginal, topical, and rectal (Sanders, 2009). Probiotics' ability to maintain gut microbiota balance, immune system, and overall intestinal health and physiology is well described in the medical sector (Bhushan et al., 2019;Valero-Cases et al., 2020). Other health benefits linked with probiotic consumption are alleviation of lactose intolerance

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Functional Meat Products

Cited by 15 publications

References 117 publications

Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products

Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products

Anserine beneficial effects in hyperuricemic rats by inhibiting XOD, regulating uric acid transporter and repairing hepatorenal injury

Trends in non‐dairy‐based probiotic food products: Advances and challenges

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