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Título

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

Autor Olmedilla Alonso, Begoña ; Jiménez Colmenero, Francisco ; Sánchez-Muniz, F. J.
Palabras clave Human intervention studies
Risk factors
Bioactive compounds
Functional foods
Meat and meat products
Fecha de publicación 2013
EditorElsevier
Citación Meat Science 95: 919- 930 (2013)
ResumenThis review deals with the two major aspects to be considered in the context of meat-based functional foods and human health. One involves the different strategies used to improve (increase or reduce) the presence of bioactive (healthy and unhealthy) compounds in meat and meat products in order to develop potential meat-based functional foods; these strategies are basically concerned with animal production practices, meat processing and storage, distribution and consumption conditions. Since the link between the consumption of those foods and their potentially beneficial effects (improving health and/or reducing the risk of several chronic diseases) needs to be demonstrated scientifically, the second aspect considered is related to intervention studies to examine the functional capacity of meat-based potentially functional foods in humans, discussing how the functionality of a food can be assessed in terms of its effects on health in relation to both target body functions and risk factors.
URI http://hdl.handle.net/10261/88059
DOI10.1016/j.meatsci.2013.03.030
Identificadoresdoi: 10.1016/j.meatsci.2013.03.030
issn: 0309-1740
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