FUNCTIONAL CHARACTERISTICS OF BIOACTIVE PHYTOCHEMICALS IN BETA VULGARIS L. ROOT AND THEIR APPLICATION AS ENCAPSULATED ADDITIVES IN MEAT PRODUCTS

Environmental pollution and food are one of the reasons, that the average life expectancy of modern man is much reduced. The technology of meat and cereal canned food was created, possessing functional characteristics, intended for the prophylactic human nutrition.

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Use and declaration of additives in meat products: New legal regulations

Veterinarski glasnik ◽

10.2298/vetgl0502029v ◽

2005 ◽

Vol 59 (1-2) ◽

pp. 29-39

Author(s):

Ilija Vukovic ◽

Mirjana Milanovic-Stevanovic

Keyword(s):

Meat Products ◽

Functional Characteristic ◽

Legal Regulations ◽

Functional Characteristics ◽

Gelling Agents ◽

Modified Starches ◽

The Given ◽

Emulsifying Salts

The paper presents the more important additives used in meat products, their functional characteristics, the permitted quantities and declaration in keeping with the new legal regulations. Additives important for meat products, according to their functional characteristics, can be preservatives, antioxidants, stabilizers, emulsifiers, emulsifying salts, acidity regulators, sequestrants, thickeners, gelling agents, modified starches, acids, colours, aroma enhancers, packaging gases and coating powders, and it must be pointed out that many additives have several functional characteristics at the same time. In stating additives in the list of contents of a product, the elementary functional characteristic of the additive is given with the E number or name of the additive in brackets; modified starches are declared as ?starch" without giving the E number. The declaration does not state the quantity of the additive added to the product, or the biggest permitted quantity of the additive in the given product.

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Beta vulgaris as a Natural Nitrate Source for Meat Products: A Review

Foods ◽

10.3390/foods10092094 ◽

2021 ◽

Vol 10 (9) ◽

pp. 2094

Author(s):

Paulo E. S. Munekata ◽

Mirian Pateiro ◽

Rubén Domínguez ◽

Marise A. R. Pollonio ◽

Néstor Sepúlveda ◽

...

Keyword(s):

Beta Vulgaris ◽

Meat Product ◽

Meat Products ◽

Human Consumption ◽

Food Labels ◽

Nitrate Sources ◽

Muscle Foods ◽

Swiss Chard ◽

Cured Meat ◽

Nitrate And Nitrite

Curing meat products is an ancient strategy to preserve muscle foods for long periods. Nowadays, cured meat products are widely produced using nitrate and nitrite salts. However, the growing of the clean-label movement has been pushing to replace synthetic nitrate/nitrite salts (indicated as E-numbers in food labels) with natural ingredients in the formulation of processed foods. Although no ideal synthetic nitrate/nitrite replacements have yet been found, it is known that certain vegetables contain relevant amounts of nitrate. Beta vulgaris varieties (Swiss chard/chard, beetroot, and spinach beet, for instance) are widely produced for human consumption and have relevant amounts of nitrate that could be explored as a natural ingredient in cured meat product processing. Thus, this paper provides an overview of the main nitrate sources among Beta vulgaris varieties and the strategic use of their liquid and powder extracts in the production of cured meat products.

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Scanning electron microscopy of freeze-fractured prescapular lymph node of caprine

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100111331 ◽

1984 ◽

Vol 42 ◽

pp. 244-245

Author(s):

O. Faroon ◽

F. Al-Bagdadi ◽

T. G. Snider ◽

C. Titkemeyer

Keyword(s):

Lymph Node ◽

Lymph Nodes ◽

Lymphatic System ◽

Three Dimensional ◽

Meat Products ◽

The Body ◽

Morphological Data ◽

The World ◽

Cellular Constituent ◽

Scanning Electron

The lymphatic system is very important in the immunological activities of the body. Clinicians confirm the diagnosis of infectious diseases by palpating the involved cutaneous lymph node for changes in size, heat, and consistency. Clinical pathologists diagnose systemic diseases through biopsies of superficial lymph nodes. In many parts of the world the goat is considered as an important source of milk and meat products.The lymphatic system has been studied extensively. These studies lack precise information on the natural morphology of the lymph nodes and their vascular and cellular constituent. This is due to using improper technique for such studies. A few studies used the SEM, conducted by cutting the lymph node with a blade. The morphological data collected by this method are artificial and do not reflect the normal three dimensional surface of the examined area of the lymph node. SEM has been used to study the lymph vessels and lymph nodes of different animals. No information on the cutaneous lymph nodes of the goat has ever been collected using the scanning electron microscope.

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Meat and Meat Products Consumption in Italy: Contribution to Trace Elements, Heme Iron and selected B Vitamins supply

International Journal for Vitamin and Nutrition Research ◽

10.1024/0300-9831.74.4.247 ◽

2004 ◽

Vol 74 (4) ◽

pp. 247-251 ◽

Cited By ~ 13

Author(s):

Lombardi-Boccia ◽

Lanzi ◽

Lucarini ◽

Di Lullo

Keyword(s):

Trace Elements ◽

Daily Intake ◽

Meat Products ◽

Heme Iron ◽

B Vitamins ◽

Zinc Intake ◽

Consumption Frequency ◽

Iron And Zinc ◽

Iron Heme ◽

Daily Intakes

This study was undertaken to estimate the contribution of meat and meat products consumption to the daily intakes of trace elements (Fe, Zn, Cu, Se), heme iron, and selected B vitamins (thiamine, riboflavin, niacin) in Italy. Meat and meat products were selected on the basis of their consumption frequency reported by the most recent nationwide dietary individual survey carried out in Italy (INN-CA study). The daily intakes of total iron and heme iron were 1.65 and 1.13 mg/person/day. Zinc intake was 3.65 mg/person/day. Beef made the main contribution to iron, heme iron, and zinc daily intakes. Copper daily intake was 107.3 mug/person/day, with meat products provided the highest contribution (40 mug/person/day). Daily intake of selenium (7.14 mug/person/day) was provided mainly by poultry consumption. Thiamine intake was 228 mug/person/day, and meat products were the main source (110 mug/person/day). Riboflavin intake was 136 mug/person/day, with both beef and meat products as the main contributors (40 mug/person/day). Niacin intake was 7.53 mg/person/day, and poultry was the main source (2.28 mg/person/day). Meat and meat products were a valuable source of micronutrients, supplying 47, 48, and 24% of zinc, niacin, and thiamin daily requirements, respectively, and over 10% of iron, copper, selenium, and riboflavin daily average requirement values of the italian RDAs calculated for the population involved in the survey (INN-CA study).

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