Meat Products as Functional Foods

2009 ◽  
pp. 579-600
Author(s):  
Juana L√≥pez ◽  
José Angel Alvarez
Keyword(s):  
Functional Foods ◽  
Meat Products

Functionality and genomics of selenium and vitamin E supplementation in ruminants

2016 ◽  
Vol 56 (8) ◽  
pp. 1285 ◽  
Author(s):  
S. S. Chauhan ◽  
F. Liu ◽  
B. J. Leury ◽  
J. J. Cottrell ◽  
P. Celi ◽  
...  
Keyword(s):  
Vitamin E ◽  
Functional Foods ◽  
Transition Period ◽  
Animal Health ◽  
Antioxidant Properties ◽  
Meat Products ◽  
Lipid Hydroperoxides ◽  
Great Opportunity ◽  
Multiple Functions ◽  
Function Discovery

Selenium (Se) and vitamin E are essential micronutrients for animal health and production. The major function of both Se and vitamin E is to prevent the oxidative damage of biological membranes and they can influence growth, reproduction, immune function, health, and product quality in ruminants. Both Se and vitamin E are important for maintaining low cellular and systemic concentrations of reactive oxygen species and lipid hydroperoxides, to ensure optimum cellular function. Discovery of various selenoproteins and vitamin E-responsive genes has contributed significantly to improving our understanding about multiple functions of Se and vitamin E. There is evidence that these functions extend beyond the classical antioxidant properties to immunomodulation and intracellular cell signalling and gene regulation. Research in recent years has also shown that supranutritional supplementation of Se and vitamin E is required to improve the performance of ruminants under certain stressful conditions such as heat stress and during transition period. Considering the growing awareness among consumers of the benefits of antioxidant-rich food, there is a great opportunity for the livestock industries to focus on producing antioxidant-enriched milk and meat products or functional foods. The present review focuses on the recent developments in understanding multiple functions of Se and vitamin E at the cellular and molecular level and the effects of supranutritional supplementation on ruminant performance. In addition, the paper also articulates the potential opportunities to produce functional foods enriched with antioxidants, and underlines the need for optimum supplementation of these micronutrients for efficient ruminant production.

Functional Meat Products: The New Consumer's Demand

2020 ◽  
Vol 16 (3) ◽  
pp. 260-267 ◽  
Author(s):  
Maryam Z. Khajavi ◽  
Khadijeh Abhari ◽  
Fatemeh Barzegar ◽  
Hedayat Hosseini
Keyword(s):  
Sodium Chloride ◽  
Functional Food ◽  
Functional Foods ◽  
Meat Products ◽  
Partial Replacement ◽  
Health And Nutrition ◽  
Bacillus Spp ◽  
Textural Attributes ◽  
Reasonable Choice ◽  
Chloride Salts

In recent years, special attention of consumers to health and nutrition has led to the development of “functional foods” which is a new approach to accomplish a healthier status, therefore, reducing the risk of diseases. Changing consumer demand has influenced meat products as an important functional food. Several approaches have been proposed to produce functional meat products through reduce/deletion of some component such as fat and sodium or adding a component such as probiotics or fortification. Manufacturing low-fat meat products is achievable through replacement of fat with carbohydrate or protein-based replacers, water and vegetable oils. It is also possible to reduce sodium chloride in meat products by reducing the size of crystals and full or partial replacement of sodium chloride with other chloride salts. Among various strains of probiotic to incorporate in meat products, spore former probiotics such as Bacillus spp. is the most reasonable choice due to their stability during processing. Despite the desirable elevation of the nutritional value of food, it should be taken into consideration that manipulation of the formulation can cause many technological difficulties or/and may negatively impact sensory properties of food due to unacceptable and undesirable changes. The empiric evidences represented that taste, as a major factor in sensory features, is dramatically fundamental for functional food acceptance by consumers. In this review, the major aspects that should be considered in the context to retain sensory and textural attributes of meat-based functional foods are discussed.

scholarly journals Antimicrobial Effects of Basil, Summer Savory and Tarragon Lyophilized Extracts in Cold Storage Sausages

Molecules ◽  
2021 ◽  
Vol 26 (21) ◽  
pp. 6678
Author(s):  
Artur Macari ◽  
Rodica Sturza ◽  
Ildiko Lung ◽  
Maria-Loredana Soran ◽  
Ocsana Opriş ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Food Industry ◽  
Functional Foods ◽  
Control Sample ◽  
Meat Products ◽  
Bioactive Components ◽  
Fresh Meat ◽  
Physico Chemical ◽  
Antioxidant And Antimicrobial Activity ◽  
Promising Source

The problem of functional foods with bioactive components of natural origin is current for the food industry. Plant extracts rich in polyphenols with antioxidant and antimicrobial activity are a promising source for use in improving the quality and characteristics of fresh meat and meat products. In this context, the purpose of the present study was to evaluate the physico-chemical, microbiological, sensory properties of sausages prepared with the addition of lyophilized extract of basil, thyme or tarragon. For the beginning, the total amount of polyphenols, the antioxidant and antimicrobial activity of the extracts obtained from three spices were evaluated. In the sausages previously infected with Staphylococcus aureus and Escherichia coli it was observed that there is a much larger number of colonies of microorganisms in the control sample compared to the other samples within 24 and 48 h. Moreover, following the addition of sausage extracts, no changes were found regarding their sensory acceptability.

Functional Foods Based on Meat Products

2007 ◽  
pp. 989-1015 ◽  
Author(s):  
Francisco Jimnez-Comenero
Keyword(s):  
Functional Foods ◽  
Meat Products

scholarly journals Healthier meat and meat products: their role as functional foods

Meat Science ◽  
2001 ◽  
Vol 59 (1) ◽  
pp. 5-13 ◽  
Author(s):  
F Jiménez-Colmenero ◽  
J Carballo ◽  
S Cofrades
Keyword(s):  
Functional Foods ◽  
Meat Products

Development and assessment of healthy properties of meat and meat products designed as functional foods

Meat Science ◽  
2013 ◽  
Vol 95 (4) ◽  
pp. 919-930 ◽  
Author(s):  
Begoña Olmedilla-Alonso ◽  
Francisco Jiménez-Colmenero ◽  
Francisco J. Sánchez-Muniz
Keyword(s):  
Functional Foods ◽  
Meat Products

Meat Products as Functional Foods: A Review

2005 ◽  
Vol 70 (2) ◽  
pp. R37-R43 ◽  
Author(s):  
Jose M. Fernández-Ginés ◽  
Juana Fernández-López ◽  
Estrella Sayas-Barberá ◽  
Jose. A. Pérez-Alvarez
Keyword(s):  
Functional Foods ◽  
Meat Products

scholarly journals Traditional Processed Meat Products Re-designed Towards Inulin-rich Functional Foods Reduce Polyps in Two Colorectal Cancer Animal Models

2019 ◽  
Vol 9 (1) ◽  
Author(s):  
Javier Fernández ◽  
Estefanía Ledesma ◽  
Joaquín Monte ◽  
Enric Millán ◽  
Pedro Costa ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Animal Model ◽  
Functional Foods ◽  
Meat Products ◽  
Cost Effective ◽  
Processed Meat ◽  
Human Populations ◽  
Preventive Strategy ◽  
Colon Polyps ◽  
Cooked Ham

Abstract Inulin-rich foods exert a prebiotic effect, as this polysaccharide is able to enhance beneficial colon microbiota populations, giving rise to the in situ production of short-chain fatty acids (SCFAs) such as propionic and butyric acids. These SCFAs are potent preventive agents against colorectal cancer due to their histone deacetylases inhibitory properties, which induce apoptosis in tumor colonocytes. As colorectal cancer is the fourth most common neoplasia in Europe with 28.2 new cases per 100,000 inhabitants, a cost-effective preventive strategy has been tested in this work by redesigning common porcine meat products (chorizo sausages and cooked ham) consumed by a substantial proportion of the population towards potential colorectal cancer preventive functional foods. In order to test the preventive effect of these inulin-rich meat products against colorectal cancer, an animal model (Rattus norvegicus F344) was used, involving two doses of azoxymethane (10 mg/kg) and two treatments with dextran sodium sulfate (DSS) during a 20-week assay period. Control feed, control sausages, functional sausages (15.7% inulin), control cooked ham and functional cooked ham (10% inulin) were used to feed the corresponding animal cohorts. Then, the animals were sacrificed and their digestive tract tissues were analyzed. The results showed a statistically significant 49% reduction in the number of colon polyps in the functional meat products cohorts with respect to the control meat products animals, as well as an increase in the cecum weight (an indicator of a diet rich in prebiotic fiber), a 51.8% increase in colon propionate production, a 39.1% increase in colon butyrate concentrations, and a reduction in the number of hyperplastic Peyer’s patches. Metagenomics studies also demonstrated colon microbiota differences, revealing a significant increase in Bacteroidetes populations in the functional meat products (mainly due to an increase in Bacteroidaceae and Prevotellaceae families, which include prominent propionate producers), together with a reduction in Firmicutes (especially due to lower Lachnospiraceae populations). However, functional meat products showed a remarkable increase in the anti-inflammatory and fiber-fermentative Blautia genus, which belongs to this Lachnospiraceae family. The functional meat products cohorts also presented a reduction in important pro-inflammatory bacterial populations, such as those of the genus Desulfovibrio and Bilophila. These results were corroborated in a genetic animal model of CRC (F344/NSlc-Apc1588/kyo) that produced similar results. Therefore, processed meat products can be redesigned towards functional prebiotic foods of interest as a cost-effective dietary strategy for preventing colorectal cancer in human populations.

Healthier meat products as functional foods

Meat Science ◽  
2010 ◽  
Vol 86 (1) ◽  
pp. 49-55 ◽  
Author(s):  
Eric A. Decker ◽  
Yeonhwa Park
Keyword(s):  
Functional Foods ◽  
Meat Products
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