Implications of domestic food practices for the presence of bioactive components in meats with special reference to meat-based functional foods.
Crit Rev Food Sci Nutr
; 58(14): 2334-2345, 2018.
Article
em En
| MEDLINE
| ID: mdl-28613925
ABSTRACT
Although an essential component of the diet, the consumption of meat is in question. Meat is a major source of beneficial compounds but it also contains other substances with negative health implications. Functional foods, which are leading trends in the food industry, constitute an excellent opportunity for the meat sector to improve healthier meat options. Most studies on meat-based functional foods have focused mainly on the application of different strategies (animal production practices and meat transformation systems) to improve (increase/reduce) the presence of bioactive (healthy/unhealthy) compounds; these have led to the development of numerous products, many of them by the meat industry. However, like other foods, after purchase meats undergo certain processes before they are consumed, and these affect their composition. Although domestic handling practices can significantly alter the make-up of the marketed product in terms of healthy/unhealthy compounds, there are very few studies on their consequences. This article provides an overview of the influence of different domestic practices (from shopping to eating) habitually followed by consumers on the presence of, and consequently on the levels of exposure to, (healthy and unhealthy) food components associated with the consumption of meats, with special reference to meat-based functional foods.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Alimento Funcional
/
Manipulação de Alimentos
/
Carne
Limite:
Humans
Idioma:
En
Revista:
Crit Rev Food Sci Nutr
Ano de publicação:
2018
Tipo de documento:
Article