Meat products and functional food
Апстракт
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.
Кључне речи:
Meat products / functional food / Sodium reduction / Additive replacement / n‑3 fatty acids / Dietary fibresИзвор:
Meat Technology — Special Issue, 09-2023, 64, 2, 206-211Издавач:
- Institute of Meat Hygiene and Technology
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200116 (Универзитет у Београду, Пољопривредни факултет) (RS-MESTD-inst-2020-200116)
Институција/група
RIStocarTY - 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 . .