Healthier meat and meat products: their role as functional foods

Jiménez‐Colmenero, Francisco; Carballo, J.; Cofrades, Susana

doi:10.1016/s0309-1740(01)00053-5

Cited by 508 publications

(318 citation statements)

References 18 publications

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“…Its dried form can be used in various food products such as meat, condiments, flavourings, sauces and soups, as it is known to improve taste, water retention and is easily digestible (Neklyudov et al 2000), as well as significantly lower the production costs for the final meat product. The product would have several benefits like improved slicing and tenderness, improved production economy, flavour, firmness and protein distribution (Arihara 2006;Jimenez-Colmenero et al 2001).…”

Section: Meat Incorporated Foodmentioning

confidence: 99%

“…Meat lipids contain less than 50% SFA and up to 70% USFA [monounsaturated fatty acid (MUFA) and polyunsaturated fatty acids (PUFA)] (Jimenez- Colmenero et al 2001). Fatty acid composition has a considerable effect on the health since each fatty acid affects the circulation lipids differently (Jimenez- Colmenero et al 2001;Bhaskar et al 2006). The functionality of MUFA and PUFA in the diet reduces the level of plasma low density lipoproteinscholesterol.…”

Section: Meat Incorporated Foodmentioning

confidence: 99%

“…A large percentage of population possesses a hereditary predisposition to arterial hypertension, the incidence of which is largely affected by high sodium intake (Jimenez- Colmenero et al 2001). Potassium chloride is probably the most common salt substitute used in low-or reduced salt/sodium foods.…”

Section: Meat Incorporated Foodmentioning

confidence: 99%

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Characteristics and consumer acceptance of healthier meat and meat product formulations—a review

et al. 2011

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Section: Meat Incorporated Foodmentioning

confidence: 99%

Section: Meat Incorporated Foodmentioning

confidence: 99%

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Characteristics and consumer acceptance of healthier meat and meat product formulations—a review

et al. 2011

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“…Regarding consumers' health, numerous reports have linked consumption of saturated fat, excess salt and calories with the incidence of coronary heart diseases, hypertension and obesity (Jiménez-Colmenero et al 2001). This has led to demand for the functional meat products consisting of less saturated fat and salt as a preventive measure.…”

Section: Introductionmentioning

confidence: 99%

Quality characteristics of low fat chicken nuggets: effect of salt substitute blend and pea hull flour

2013

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Effect of salt substitution (Treat I) and added pea hull flour (PHF) at 8 (Treat-II), 10 (Treat-III) and 12 % (Treat-IV) levels on the quality of low fat chicken nuggets (Control) was investigated. Replacement of NaCl significantly affected (P <0.05) emulsion and product pH, emulsion stability, cooking yield, ash content while PHF had additional effect on moisture and protein. Dietary fibre content in the product significantly (P <0.05) increased at each level of PHF. The colour parameters remained similar to control due to salt replacement while added PHF decreased their values. Textural properties were lower (P <0.05) in the treated products. Addition of PHF significantly (P <0.05) decreased cholesterol and glycolipids contents at 8 % and 12 % levels, respectively. Sensory evaluation exhibited that 40 % NaCl can efficiently be replaced and 8 % PHF can be incorporated as a source of fibre in low fat chicken nuggets without significant effect on various attributes.

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“…O melhoramento genético propicia um abate precoce, anterior ao período de deposição de tecido adiposo pelo animal, através da seleção e cruzamento de grupos genéticos específicos (JIMÉNEZ-COLMENERO;CARBALLO;COFRADES, 2001). Segundo a Associação Brasileira de Novilho Precoce (ABNP), a idade dos animais abatidos precocemente é de no máximo 24 meses, sendo que para os novilhos e machos não castrados o peso deve ser maior que 200 kg, e para as fêmeas maior que 180 kg, Segundo Abularach, Rocha e Felício (1998), no Brasil, três quartos do gado de corte são zebuínos, basicamente Nelore e seus cruzamentos.…”

Section: Introductionunclassified

Composição centesimal e perfil de ácidos graxos da carne de novilho precoce alimentado com lipídios protegidos

Pires

Rosado

Costa

et al. 2008

Ciênc. Tecnol. Aliment.

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A carne possui elevado teor nutritivo, sendo fonte de proteína de alto valor biológico, ferro hemínico, vitaminas do complexo B, zinco e magnésio. No entanto, existem outros fatores que restringem o consumo de carne pela população, como o seu elevado custo e a associação de sua ingestão com problemas cardiovasculares e obesidade (COSGROVE; KIELY; FLYNN, 2001).É de interesse do consumidor que os produtos de origem animal apresentem menor teor de lipídios totais, ácidos graxos saturados e calorias e maior teor de Ácidos Graxos Monoinsaturados (AGMI) e Ácidos Graxos Poliinsaturados (AGPI), promovendo assim um padrão de vida saudável e prevenindo o desenvolvimento de doenças cardiovasculares (STIPANUK, 2000;TEIXEIRA, 2003). AbstractNowadays, the concern about ingesting healthier diets, maintaining adequate plasma cholesterol level, and consequent reduction on the incidence of cardiovascular diseases has been growing. The main objective of this study was to evaluate the centesimal composition and the fatty acids profile of calves of four different genetic groups: Nelore (R1), Nelore x Canchin (R2), Nelore x Limousin (R3), and Nelore x Aberdeen Angus (R4), fed basal diet (D1) or a diet with protected lipids (D2). No differences were observed for the contents of moisture, protein, total lipids, saturated fatty acids, and monounsaturated fatty acids. The protected diet resulted in an increase in the content of total polyunsaturated fatty acids when compared to D1. However, the animals fed with D1 showed higher AGPI w-3 content than those fed with D2. It was observed that the current techniques of animal nutrition and production guarantee a product with smaller lipid content and higher total AGPI content, desirable characteristic for the human health. Further studies should be carried out to evaluate the effects of veal calves besides using other experimental models to evaluate the effects of calves on the cholesterolemy. Keywords: beef; fatty acids; centesimal composition. ResumoÉ crescente a preocupação da população em ingerir dietas mais saudáveis, mantendo adequado o nível de colesterol plasmático, com conseqüente redução na incidência de doenças cardiovasculares. O objetivo deste estudo foi avaliar a composição centesimal e o perfil de ácidos graxos da carne de novilho precoce de quatro grupos genéticos: Nelore (R1), Nelore x Canchin (R2), Nelore x Limousin (R3) e Nelore x Aberdeen Angus (R4), alimentados com dieta normal (D1) ou por outra constituída por lipídios protegidos (D2). Determinaramse os teores de umidade, proteína, lipídios totais, resíduo mineral fixo e o perfil de ácidos graxos. Não foram encontradas diferenças para os teores de umidade, proteína, lipídios totais, Ácidos Graxos Saturados (AGS) e Ácidos Graxos Monoinsaturados (AGMI). A dieta protegida ocasionou aumento do teor total de Ácidos Graxos Poliinsaturados (AGPI), quando comparada à D1. Por sua vez, animais que receberam D1 apresentaram maior teor de AGPI w-3 que os da D2. Verificou-se que as técnicas de nutrição animal utilizadas neste estudo...

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Healthier meat and meat products: their role as functional foods

Cited by 508 publications

References 18 publications

Characteristics and consumer acceptance of healthier meat and meat product formulations—a review

Characteristics and consumer acceptance of healthier meat and meat product formulations—a review

Quality characteristics of low fat chicken nuggets: effect of salt substitute blend and pea hull flour

Composição centesimal e perfil de ácidos graxos da carne de novilho precoce alimentado com lipídios protegidos

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