Red meat in global nutrition

McNeill, Shalene H.; Elswyk, Mary E. Van

doi:10.1016/j.meatsci.2012.03.014

Cited by 111 publications

(86 citation statements)

References 57 publications

(67 reference statements)

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“…There has been interest in to manipulate the faty acid composition of meat because it has high nutritional value from children to seniors and is a rich source of protein, iron, zinc, complex B vitamins, and essential polyunsaturated faty acids such as linoleic (C18:2), linolenic acid (C18:3), and arachidonic (C20:4) [16]. However, meat also is source of fat in the diet, and the presence of cholesterol, low concentration of polyunsaturated faty acids, and high concentration of saturated faty acids has been associated with coronary heart disease, diabetes, obesity, and cancer, as well as the ratio of n−6:n−3 polyunsaturated faty acids, especially in the formation of blood clots leading to a heart atack [13,17].…”

Section: Faty Acid Composition Inluencing Human Health and Meat Qualitymentioning

confidence: 99%

Genetic Factors that Determine the Meat Fatty Acids Composition

Lemos¹,

Pereira²,

Regatieri³

et al. 2017

Fatty Acids

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In relation the nutritional atributes of beef meat quality, the composition of faty acid is important not only because it afects the meat palatability, but also it can afect the human health. The faty acids harmful to human health have received atenuating atention in recent years. Some studies, with taurine breed, have shown that there is a genetic variation for the trait faty acid proile of the meat and, therefore, the possibility of genetic improvement of this trait in beef catle. Meantime, in zebu catle, the genetic parameter estimates for faty acid proile are scarce. Furthermore, the trait meat faty acid proile is something diicult and costly to measure and for this kind of trait is indicated the use of genomic selection, which is a type of marker-assisted selection. The objective of this chapter is showing the genetic variability of meat faty acid proile diferent catle breeds and makes an approach of the implement models and methods that use genomic information to improve the faty acid composition of beef meat.

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Section: Faty Acid Composition Inluencing Human Health and Meat Qualitymentioning

confidence: 99%

Genetic Factors that Determine the Meat Fatty Acids Composition

Lemos¹,

Pereira²,

Regatieri³

et al. 2017

Fatty Acids

View full text Add to dashboard Cite

show abstract

“…C18:0 (stearic acid), for instance, has a neutral effect on low‐density lipoprotein cholesterol levels, with no clear indication of differences in health benefits or risks between different livestock products (Grundy, 1994; Schneider, Cowles, Stuefer‐Powell, & Carr, 2000). Processed meats high in sodium are indeed likely to be drivers of CVD, whereas evidence correlating fresh red meat consumption with heart disease is more lacking (McNeill & Van Elswyk, 2012; Micha, Wallace, & Mozaffarian, 2010). Furthermore, when ruminant animals are finished on grass and clovers, their meat tends to have lower quantities of C16:0, higher quantities of C18:0, and ω‐6:ω‐3 ratios of 2:1 or lower (Warren et al., 2008a), likely resulting in reduced risks of CVD and other inflammatory‐driven diseases when consumed in moderation (Simopoulos, 2006).…”

Section: Introductionmentioning

confidence: 99%

Framework for life cycle assessment of livestock production systems to account for the nutritional quality of final products

McAuliffe

Takahashi

Lee

2018

Food and Energy Security

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Life cycle assessment (LCA) is widely regarded as a useful tool for comparing the environmental impacts of multiple livestock production systems. While LCA results are typically communicated in the form of environmental burdens per mass unit of the end product, it is increasingly becoming recognized that the product quality also needs to be accounted for to truly understand the value of a farming system to society. To date, a number of studies have examined environmental consequences of different food consumption patterns at the diet level; however, few have addressed nutritional variations of a single commodity attributable to production systems, leaving limited insight into how on‐farm practices can be improved to better balance environment and human nutrition. Using data from seven livestock production systems encompassing cattle, sheep, pigs, and poultry, this paper proposes a novel framework to incorporate nutritional value of meat products into livestock LCA. The results of quantitative case studies demonstrate that relative emissions intensities associated with different systems can be dramatically altered when the nutrient content of meat replaces the mass of meat as the functional unit, with cattle systems outperforming pig and poultry systems in some cases. This finding suggests that the performance of livestock systems should be evaluated under a whole supply chain approach, whereby end products originating from different farm management strategies are treated as competing but separate commodities.

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“…Tradition emulsion meat products had high animal fat (> 25%), that is related with an increased risk of cardiovascular disease (Jeon et al, 2015;McNeill & Van Elswyk, 2012), some cancers risk (Ferguson, 2010). For declining the animal fat content of emulsion meat products, some studies have demonstrated the possible utilization of food materials, such as food hydrocolloids (Wu & Lin, 2011;Hsu & Chung, 2001), different type plant oils (Hsu & Yu, 2002), fiber (Zhuang et al, 2016), and non-meat proteins .…”

Section: Introductionmentioning

confidence: 99%

Effect of pre-emulsified sesame oil on physical-chemical and rheological properties of pork batters

Kang

Zhu

et al. 2017

Food Sci. Technol

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Physical-chemical and rheological properties of pork batters as affected by replacing pork back-fat with pre-emulsified sesame oil were investigated. Replacement of pork back-fat with pre-emulsified sesame oil, improved L* value, moisture and protein content, hardness, cohesiveness, and chewiness, declined a* value, fat content and energy, but not affect cooking yield. When used pre-emulsified sesame oil to replace pork back-fat 50%, the sample had the highest L* value and texture. According to the results of dynamic rheological, replaced pork back-fat by pre-emulsified sesame oil increased the storage modulus (G') values at 80 °C, and formed firm gel. The result of Low-field nuclear magnetic resonance (LF-NMR) shown that the batters with pre-emulsified sesame oil had higher water holding capacity than the control. Overall, the batters with pre-emulsified sesame oil enabled lowering of fat and energy contents, making the pork batter had better texture.

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Red meat in global nutrition

Cited by 111 publications

References 57 publications

Genetic Factors that Determine the Meat Fatty Acids Composition

Genetic Factors that Determine the Meat Fatty Acids Composition

Framework for life cycle assessment of livestock production systems to account for the nutritional quality of final products

Effect of pre-emulsified sesame oil on physical-chemical and rheological properties of pork batters

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