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Technologies for developing low-fat meat products

AutorJiménez Colmenero, Francisco
Fecha de publicación1996
CitaciónTrends in Food Science and Technology 7: 41- 48 (1996)
ResumenThe growing demand by consumers for healthier products is stimulating the development of meat products with reduced fat contents and/or altered fatty acid profiles. Thus, there is an expanding new category of products that acquire added nutritional value as a result of a significant reduction in their fat and calorie contents, and in their saturated fat and cholesterol levels. This article reviews the effects of lipid reduction and modification on the colour, flavour, texture and cooking properties of meat products. A description is also given of fat reduction technology based on one or a combination of the following procedures: the selection of meat ingredients to give a raw material that is suitable in terms of both composition and functionality; the addition of non-meat ingredients to help achieve the desired textural characteristics and particularly to enhance water-holding ability; and the adaptation, of manufacturing and/or preparation technologies to achieve certain functional characteristics or vary the composition of the final product.
DOI10.1016 / 0924-2244 (96) 81327-6
Identificadoresdoi: 10.1016 / 0924-2244 (96) 81327-6
issn: 0924-2244
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