The functional food is nowadays the leading trend in food industry, especially in the sector of diary products, soft drink and confectionery. Among the functional foods of animal origin the crucial role is played by milk products fermented with probiotic bacteria. Meat industry follows the functional trends slowly, despite the fact that the development in this area could stop the declining tendency of meat consumption caused by socio-economic and health related reasons. The strategies for achieving healthier meat and meat products involve modification at the farm level and manipulation of meat raw materials. Modification at farm level includes genetic selection, diets and feeding levels and animal diet supplementation. These procedures provide changes in such meat constituents as protein, fat content, fatty acid composition and antioxidants content, e.g. vitamin E and selenium level. Most desirable modification of meat composition includes a higher percentage of unsaturated fatty acids, especially n-3 fatty acids, including improvement of n-6 : n-3 ratio, PUFA : SFA ratio and reduction in fattiness. The very recent trend is also promoting the health benefits of vitamins, minerals, and bioactive chemicals already present in meat, such as L-carnitine, taurine, creatine, choline or antioxidants, such as ubiquinone and histidyl dipeptides.
|MLA||Hoffmann, Monika, et al. "Functional food of animal origin. Meat and meat products." Nauka Przyr. Technol. 4.5 (2010): #63.|
|APA||Monika Hoffmann, Bożena Waszkiewicz-Robak, Franciszek Świderski (2010). Functional food of animal origin. Meat and meat products. Nauka Przyr. Technol. 4 (5), #63|
|ISO 690||HOFFMANN, Monika, WASZKIEWICZ-ROBAK, Bożena, ŚWIDERSKI, Franciszek. Functional food of animal origin. Meat and meat products. Nauka Przyr. Technol., 2010, 4.5: #63.|
Katedra Żywności Funkcjonalnej i Towaroznawstwa
Szkoła Główna Gospodarstwa Wiejskiego w Warszawie
ul. Nowoursynowska 159 C