Bioactive Compounds in Functional Meat Products
Explore this paper's citation graph
Summary
Seven groups of key functional constituents were chosen and each of them is discussed in term of their impact on human health as well as some quality attributes of the final products.
- Type
- review
- Published
- 2018-01-31
- Cited by
- 134
- References
- 164
- Access
- Open access
- OpenAlex
- https://openalex.org/W2793473178
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:19958344
Keywords
Food science, Functional food, Human health, Chemistry, Health benefits
References
- Selenium, iodine, omega-3 PUFA and natural antioxidant from Melissa officinalis L.: a combination of components from healthier dry fermented sausages formulation.
- Effect of grass or concentrate feeding systems and rate of growth on triglyceride and phospholipid and their fatty acids in the M. longissimus thoracis of lambs.
- Food and Agriculture Organization (FAO)
- Industrial Enzymes: Structure, Function and Applications
- Tackling inadequate vitamin D intakes within the population: fortification of dairy products with vitamin D may not be enough
- Effect of dietary organic and inorganic selenium supplementation on chemical, mineral and fatty acid composition of ostrich meat
- Supplemental safflower oil affects the fatty acid profile, including conjugated linoleic acid, of lamb.
- Supplemental vitamin D3 concentration and biological type of steers. II. Tenderness, quality, and residues of beef.
- SELENIUM IN HUMAN HEALTH AND DISEASE: A REVIEW
- Animal age, packaging and antioxidant treatment effects on sensory characteristics of beef Infraspinatus muscle
- The relationship between muscle α-tocopherol concentration and meat oxidation in light lambs fed vitamin E supplements prior to slaughter.
- Effects of vitamin C supplementation on plasma ascorbic acid and oxalate concentrations and meat quality in swine.
- Effects of two probiotic additives containing Bacillus spores on carcass characteristics, blood lipids and cecal volatile fatty acids in meat type chickens.
- The effect of dietary selenium supplementation on meat quality of broiler chickens
- Zinc and its importance for human health: An integrative review
- Wheat flour fortification with iron for reducing anaemia and improving iron status in populations.
- Effect of dietary supplementation of marigold pigment on immunity, skin and meat color, and growth performance of broiler chickens
- Pregnancy and lactation: physiological adjustments, nutritional requirements and the role of dietary supplements.
- Lisinopril. A review of its pharmacology and clinical efficacy in the early management of acute myocardial infarction.
- Effect of dietary iodine on growth and iodine status of growing fattening bulls
Cited by
- NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana
- The Effect of Different Levels of Cu, Zn and Mn Nanoparticles in Hen Turkey Diet on the Activity of Aminopeptidases
- The Effect of PUFA-Rich Plant Oils and Bioactive Compounds Supplementation in Pig Diet on Color Parameters and Myoglobin Status in Long-Frozen Pork Meat
- Nutrients Composition in Fit Snacks Made from Ostrich, Beef and Chicken Dried Meat
- Fermentation: A Boon for Production of Bioactive Compounds by Processing of Food Industries Wastes (By-Products)
- The quality of pork loaves with the addition of hemp seeds, de-hulled hemp seeds, hemp protein and hemp flour
- Functional Meat Products: The New Consumer's Demand
- Frankfurters formulated with pecan nut paste and oregano essential oil as functional components: Proximate composition, lipid oxidation, and fatty acid profile
- Food toxicology: quantitative analysis of the research field literature
- Tissue-Specific Distribution of Sphingomyelin Species in Pork Chop Revealed by Matrix-Assisted Laser Desorption/Ionization-Imaging Mass Spectrometry.
- Optimization of textural and technological parameters using response surface methodology (RSM) for the development of beef products for older consumers.
- The Profile of Secondary Metabolites and Other Bioactive Compounds in Cucurbita pepo L. and Cucurbita moschata Pumpkin Cultivars
- Antioxidant Effect of Extracts from Native Chilean Plants on the Lipoperoxidation and Protein Oxidation of Bovine Muscle
- Suckling lamb meat: A smart and sustainable food combining tradition and innovation
- The Composition of Fatty Acids in Ostrich Meat Influenced by the Type of Packaging and Refrigerated Storage
- Research on oxidative stability of protein-fat mixture based on sesame and flax seeds for use in halva technology
- Antioxidants as potential anti-inflammatory components in processed meat products
- The Chemical Composition of Domestic Soybean Seeds and the Effects of Partial Substitution of Soybean Meal by Raw Soybean Seeds in the Diet on Pigs’ Growth Performance and Pork Quality (M. Longissimus Lumborum)
- ОБГРУНТУВАННЯ ЗАСТОСУВАННЯ М’ЯСА СТРАУСА В ТЕХНОЛОГІЇ М’ЯСНИХ СІЧЕНИХ ВИРОБІВ
- POULTRY FATS. FEATURES OF THE COMPOSITION AND CHARACTERISTICS OF STABILITY TO OXIDATION
Related papers
- Flaxseed as a functional food: A review
- Flaxseed proteins: food uses and health benefits
- Fucoidans as a natural bioactive ingredient for functional foods
- Functional Food and Health
- Overview and Developments Regarding Functional Foods and Beverages
- Nutritional importance and effect of processing on tocols in cereals