TY  - JOUR
AU  - Stajić, Slaviša
AU  - Stanišić, Nikola
AU  - Kurćubić, Vladimir
PY  - 2023-09
UR  - http://r.istocar.bg.ac.rs/handle/123456789/936
AB  - Functional food is a term for food products fortified with ingredients that possess benefi‑ cial physiological effects. Meat products are characterized by relatively high salt, fat and saturated fatty acid contents. Moreover, phosphates and nitrites are also marked as potential harmful components. Designing meat products as functional food has been associated with replacement (and/or reduction) of these components with other, especially natural, ingredi‑ ents that possess beneficial effects. The development of such products poses quite a chal‑ lenge since it requires the creation of a product with improved functional properties and the same sensory quality as conventional ones. Results of numerous studies into improving the nutritional properties of meat products indicate that the meat industry has responded to the changes of lifestyle and perception of food.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology — Special Issue
T1  - Meat products and functional food
VL  - 64
IS  - 2
SP  - 206
EP  - 211
DO  - 10.18485/meattech.2023.64.2.37
ER  - 

@article{
author = "Stajić, Slaviša and Stanišić, Nikola and Kurćubić, Vladimir",
year = "2023-09",
abstract = "Functional food is a term for food products fortified with ingredients that possess benefi‑ cial physiological effects. Meat products are characterized by relatively high salt, fat and saturated fatty acid contents. Moreover, phosphates and nitrites are also marked as potential harmful components. Designing meat products as functional food has been associated with replacement (and/or reduction) of these components with other, especially natural, ingredi‑ ents that possess beneficial effects. The development of such products poses quite a chal‑ lenge since it requires the creation of a product with improved functional properties and the same sensory quality as conventional ones. Results of numerous studies into improving the nutritional properties of meat products indicate that the meat industry has responded to the changes of lifestyle and perception of food.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology — Special Issue",
title = "Meat products and functional food",
volume = "64",
number = "2",
pages = "206-211",
doi = "10.18485/meattech.2023.64.2.37"
}

Stajić, S., Stanišić, N.,& Kurćubić, V.. (2023-09). Meat products and functional food. in Meat Technology — Special Issue
Institute of Meat Hygiene and Technology., 64(2), 206-211.
https://doi.org/10.18485/meattech.2023.64.2.37

Stajić S, Stanišić N, Kurćubić V. Meat products and functional food. in Meat Technology — Special Issue. 2023;64(2):206-211.
doi:10.18485/meattech.2023.64.2.37 .

Stajić, Slaviša, Stanišić, Nikola, Kurćubić, Vladimir, "Meat products and functional food" in Meat Technology — Special Issue, 64, no. 2 (2023-09):206-211,
https://doi.org/10.18485/meattech.2023.64.2.37 . .

TY  - JOUR
AU  - Kurćubić, Vladimir
AU  - Stajić, Slaviša
AU  - Miletić, Nemanja
AU  - Stanišić, Nikola
PY  - 2022-10
UR  - http://r.istocar.bg.ac.rs/handle/123456789/806
AB  - Meat manufacturers are nowadays in a very unenviable position. Both meat and meat products require the utilization of various additives due to their chemical composition. On the other hand, consumers demand fresh, additive-free, and high-quality products with extended shelf-life, which might be considered as healthier, even functional food. These facts push manufacturers and researchers in pursuit of modern technologies and supplements to meet these high demands. Since a high daily intake of sodium and fat might cause severe health issues, reducing these ingredients in meat products is the first task towards healthier food. Sodium can be reduced by ultrasound, high-pressure processing, pulsed electric field, and replacement of NaCl with KCl, calcium gluconate, calcium glycerophosphate, calcium lactate, and monosodium glutamate. The reduction of the fat content can be achieved through a decrease in the amount of fatty tissue in the inital mixture and/or replacement with non-lipid components, or by partial fatty tissue replacement with oils rich in polyunsaturated fatty acids. Utilization of plant proteins (soy, wheat gluten, pea, chickpea, lentil, potato, barley, oat, rice, etc.), mycoproteins or micro-algae proteins, plant fats (palm and coconut fat, canola, sunflower, soy and corn oil, etc.), and polysaccharides (starches, fibers), accompanied by a meat-like fibrous structure, resulted in delicious “meat” products, which are considered a healthier alternative to real meat. Growing interest in the replacement of potentially adverse synthetic meat additives favors the use of plant (herb, fruit and vegetable) extracts, as an endless source of bioactive substances with strong antioxidant and antimicrobial activities. These extracts can be used either in raw meat or meat products, as well as in the fodder. Reformulation strategies strengthen and ensure the willingness of consumers to pay a higher price for their own demands regarding the naturalness of synthetic, clean-labeled, additive-free meat products. After a gradual alignment with strategic national/international recommendations and legal/sub-legal frameworks, the added value of such meat products opens wide the door to new segments/entire markets.
T2  - Applied Sciences
T1  - Healthier Meat Products are Fashionable - Consumers Love Fashion
VL  - 12(19):10129
SP  - 2
EP  - 26
DO  - 10.3390/app121910129
ER  - 

@article{
author = "Kurćubić, Vladimir and Stajić, Slaviša and Miletić, Nemanja and Stanišić, Nikola",
year = "2022-10",
abstract = "Meat manufacturers are nowadays in a very unenviable position. Both meat and meat products require the utilization of various additives due to their chemical composition. On the other hand, consumers demand fresh, additive-free, and high-quality products with extended shelf-life, which might be considered as healthier, even functional food. These facts push manufacturers and researchers in pursuit of modern technologies and supplements to meet these high demands. Since a high daily intake of sodium and fat might cause severe health issues, reducing these ingredients in meat products is the first task towards healthier food. Sodium can be reduced by ultrasound, high-pressure processing, pulsed electric field, and replacement of NaCl with KCl, calcium gluconate, calcium glycerophosphate, calcium lactate, and monosodium glutamate. The reduction of the fat content can be achieved through a decrease in the amount of fatty tissue in the inital mixture and/or replacement with non-lipid components, or by partial fatty tissue replacement with oils rich in polyunsaturated fatty acids. Utilization of plant proteins (soy, wheat gluten, pea, chickpea, lentil, potato, barley, oat, rice, etc.), mycoproteins or micro-algae proteins, plant fats (palm and coconut fat, canola, sunflower, soy and corn oil, etc.), and polysaccharides (starches, fibers), accompanied by a meat-like fibrous structure, resulted in delicious “meat” products, which are considered a healthier alternative to real meat. Growing interest in the replacement of potentially adverse synthetic meat additives favors the use of plant (herb, fruit and vegetable) extracts, as an endless source of bioactive substances with strong antioxidant and antimicrobial activities. These extracts can be used either in raw meat or meat products, as well as in the fodder. Reformulation strategies strengthen and ensure the willingness of consumers to pay a higher price for their own demands regarding the naturalness of synthetic, clean-labeled, additive-free meat products. After a gradual alignment with strategic national/international recommendations and legal/sub-legal frameworks, the added value of such meat products opens wide the door to new segments/entire markets.",
journal = "Applied Sciences",
title = "Healthier Meat Products are Fashionable - Consumers Love Fashion",
volume = "12(19):10129",
pages = "2-26",
doi = "10.3390/app121910129"
}

Kurćubić, V., Stajić, S., Miletić, N.,& Stanišić, N.. (2022-10). Healthier Meat Products are Fashionable - Consumers Love Fashion. in Applied Sciences, 12(19):10129, 2-26.
https://doi.org/10.3390/app121910129

Kurćubić V, Stajić S, Miletić N, Stanišić N. Healthier Meat Products are Fashionable - Consumers Love Fashion. in Applied Sciences. 2022;12(19):10129:2-26.
doi:10.3390/app121910129 .

Kurćubić, Vladimir, Stajić, Slaviša, Miletić, Nemanja, Stanišić, Nikola, "Healthier Meat Products are Fashionable - Consumers Love Fashion" in Applied Sciences, 12(19):10129 (2022-10):2-26,
https://doi.org/10.3390/app121910129 . .