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

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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.

Idioma originalInglés
Título de la publicación alojadaThe Food Industry
Subtítulo de la publicación alojadaPerceptions, Practices and Future Prospects
EditorialNova Science Publishers, Inc.
Número de páginas18
ISBN (versión digital)9781685073442
ISBN (versión impresa)9781685073022
EstadoPublicada - 1 ene. 2021

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© 2021 by Nova Science Publishers, Inc.


Profundice en los temas de investigación de 'STRATEGIES FOR OBTAINING HEALTHY MEAT PRODUCTS'. En conjunto forman una huella única.

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