Reduction of cholesterol levels in meat, poultry and fish products

Clarke, Andrew D.

doi:10.1007/978-1-4613-1125-6_6

Cited by 5 publications

(4 citation statements)

References 56 publications

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“…Kolesterol düşürücü etkisi olan Eubacterium coprostanoligenes bakterisinin fermente et ürünlerinde kullanımı (Madden ve ark., 1999) ve hammaddedeki yağlı etin seyreltilmesi onun yerine bitkisel yağların ve bitkisel proteinlerin kullanımı ile et ürünlerinin kolesterol içeriği azaltılmaktadır (Clarke, 1997).…”

Section: Turp Ve Sucu 2016unclassified

Fonksiyonel Özellik Sağlayan Doğal Bileşenlerin Et Ürünlerinde Kullanımı

İlter¹,

Kaymak‐Ertekin

2020

Turkish JAF Sci.Tech.

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Meat products have great importance in daily diet. The physical and functional properties of meat products provide consumer appreciation. In addition to these features, an evaluation has been made in terms of their impact on human health. In this study, the formulation of meat products according to the functional properties, processing, storage and consumption modifications and functional meat products are discussed. Meat and meat products have great potential with some important nutrients to the diet, such as fatty acids, minerals, dietary fiber, antioxidants and bioactive peptides. In addition, new technologies have been developed to produce successful products, increase their stability and be tasteful. It is important that the components used are natural in order to ensure that the existing health beneficial components in their structures are taken up by diet. In vitro studies performed due to the participation of food products in metabolism by digestion are also an important evaluation criterion for meat products developed with natural ingredients.

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Section: Turp Ve Sucu 2016unclassified

Fonksiyonel Özellik Sağlayan Doğal Bileşenlerin Et Ürünlerinde Kullanımı

İlter¹,

Kaymak‐Ertekin

2020

Turkish JAF Sci.Tech.

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“…injected CLA isomers into beef strip loins, Madden et al . used a cholesterol‐reducing bacteria ( Eubacterium coprostanoligenes ) in fermented meat products, and Clarke used vegetable oils and proteins to dilute fat and lean meat raw materials.…”

Section: Ruminant Meat and Human Healthmentioning

confidence: 99%

Impacts of fat from ruminants' meat on cardiovascular health and possible strategies to alter its lipid composition

Vargas‐Bello‐Pérez

Larraín

2017

J Sci Food Agric

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In the last few decades there has been increased consumer interest in the fatty acid (FA) composition of ruminant meat due to its content of saturated FAs, which have been implicated in diseases associated with modern life. However, recent studies have questioned the recommendations to reduce intake of fat, saturated FAs and cholesterol as a means of reducing the risk of cardiovascular disease. Interestingly, ruminant meat has some bioactive lipids such as C18:1t11 and C18:2 c9, t11 which have been reported to have positive effects on human health. In order to improve muscle fat composition from a human health standpoint, oilseeds, plant oils and marine oils can be used in ruminant diets. On the other hand, molecular mechanisms play an important role in the alteration of the FA composition of muscle fat. Genetics offer a wide range of possibilities for improvement of muscle fat composition by identifying different loci underlying the expression of quantitative traits. While significant progress has been made in characterizing the influence of diet on the FA composition of ruminant meat, the use of genetic tools can favor genotypes that could maximize their genetic potential through the diet. © 2016 Society of Chemical Industry.

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“…The level of CLA in chicken beef and lamb have been augmented by dietary supplementation [47,50,51]. Studies have shown that in poultry, the content of cholesterol can be reduced selectively in muscle tissue of living animal by raising the copper level in feed [52]. Also production practices for reducing fat content in farm animals have also been discussed in many reviews [53][54][55].…”

Section: Feeding Management and Nutritionmentioning

confidence: 99%

“…Physiochemical procedures have been utilized for removal of cholesterol from meat raw materials [52]. In recent years, different strategies of cholesterol removal have been devised including fermentation of meat products by using bacteria [67] and using fat diluting techniques in meat raw materials [52].…”

Section: Modifying Fat Contentmentioning

confidence: 99%

Development of Meat-based Functional Foods: A Review

2017

J App Biol Biotech

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Meat products can be made healthier by optimizing the concentrations of bioactive compounds present in meat e.g. CLA, L-Carnitine etc. Different strategies for modifying the concentration of healthy compounds in meat to produce safe and healthier functional food products are discussed in the review. These strategies include meat production, handling, storage and utilization processes. The assessment of these functional food products is necessary to measure the functional capacity of these foods. Research in the field of intervention studies on functional variability of modified meat products in humans have also been discussed.

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Reduction of cholesterol levels in meat, poultry and fish products

Cited by 5 publications

References 56 publications

Fonksiyonel Özellik Sağlayan Doğal Bileşenlerin Et Ürünlerinde Kullanımı

Fonksiyonel Özellik Sağlayan Doğal Bileşenlerin Et Ürünlerinde Kullanımı

Impacts of fat from ruminants' meat on cardiovascular health and possible strategies to alter its lipid composition

Development of Meat-based Functional Foods: A Review

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