J. D. Rios-Mera, E. Saldaña, C. J. Contreras-Castillo

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

3 Scopus citations


Meat and meat products are nutritionally important foods because of their protein, vitamin and mineral content. However, in meat processing, some ingredients are added and the excessive consumption of some of them can cause health problems, especially metabolic syndrome diseases such as cardiovascular diseases. The high content of sodium, saturated fat and the use of artificial antioxidants have led to the search for feasible alternatives to develop healthier meat products. The reformulation of conventional meat products modifies the traditional characteristics of these products, thus it is necessary to define limits for using new healthy ingredients as well as for developing viable technological alternatives with potential future industrial applications. In this chapter, we present the main strategies for sodium reduction, lipid profile improvement and the use of natural antioxidants in the meat products manufacture, considering several quality traits and their potential for industrial applications.

Original languageEnglish
Title of host publicationThe Food Industry
Subtitle of host publicationPerceptions, Practices and Future Prospects
PublisherNova Science Publishers, Inc.
Number of pages18
ISBN (Electronic)9781685073442
ISBN (Print)9781685073022
StatePublished - 1 Jan 2021

Bibliographical note

Publisher Copyright:
© 2021 by Nova Science Publishers, Inc.


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