Abstract
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 language | English |
|---|---|
| Title of host publication | The Food Industry |
| Subtitle of host publication | Perceptions, Practices and Future Prospects |
| Publisher | Nova Science Publishers, Inc. |
| Pages | 233-250 |
| Number of pages | 18 |
| ISBN (Electronic) | 9781685073442 |
| ISBN (Print) | 9781685073022 |
| State | Published - 1 Jan 2021 |
Bibliographical note
Publisher Copyright:© 2021 by Nova Science Publishers, Inc.
