Food Quality: Balancing Health and Disease

Alexandru Mihai Grumezescu, Alina Maria Holban

• Publisher: Academic Press
• Year: 2018
• Print ISBN: 9780128114421
• eBook ISBN: 9780128114940
• Topic: Tecnología e ingeniería
• Subtopic: Ciencia de los alimentos

Food Quality: Balancing Health and Disease, Volume Thirteen in the Handbook of Food Bioengineering series, provides essential information for researchers, scientists and students on the relationship between the quality of foods and disease at the biological level. It presents different technological approaches to detect food properties and their capabilities for balancing health and disease to deliver high-quality products to consumers. This volume explores the dynamic potential of how food bioengineering can improve traditional foods through modern methods to make a positive impact on human health and foster innovation.- Provides information on how bioavailability of nutrients and food formulation can be used to prevent or improve disease- Includes the most recent research methods of metabolomics and genomics to detect best outcomes- Includes innovative applications for anti-aging effects and curative properties in foods- Presents research examples on how both human gut microbiota and food components control the way certain organisms develop and react in different environmental conditions

Chapter 1

Improvement of the Functional and Healthy Properties of Meat Products

María J. Beriain

Inmaculada Gómez

Francisco C. Ibáñez

M. Victoria Sarriés

Ana I. Ordóñez Research Institute on Innovation and Sustainable Development in Food Chain (ISFOOD), Universidad Pública de Navarra, Pamplona, Spain

Abstract

Over the last decade, the consumer demands meat and meat products with enhanced composition. Reductions in contents of fat, cholesterol, salt and nitrite, as well as improvement in fatty acid profile and incorporation of bioactive compounds are increasing worldwide. The food industry basically has two strategies to provide meat products adapted to such demand, on the one hand, production of raw material with healthy ingredients, and on the other, reformulation of the finished products. For the first option, modification of diet and supplementation would be an effective approach to enhance animal breeding, carcass yield, and meat quality. For the second option, novel processing methods are based in redefinition of meat products replacing animal fat with vegetable and fish oils and adding ingredients as dietary fibers, vitamins, minerals, and others. The latter ones included polyphenols, natural antioxidants that, in addition to its functional properties, have biological activities to provide beneficial effects for the human health. However, changes in formulation have had an impact on the quality and palatability of the new meat products that should be taken into consideration. Elaboration of cooked meat products with selected nutrients and ingredients (polyunsaturated fatty acids, soluble fiber, polyphenols, etc.) would have a positive impact on consumers’ health and likely affect product choice by the consumer. Moreover, the introduction of the modified meat product improves the nutritional status of the subjects with special needs and equalizes their population characteristics and leads to health benefits for the elderly population. This chapter provides an updated and critical review based in the experience of authors on meat products (beef, pig, foal, and lamb) and consumers.

Keywords

meat

functional property

healthy property

bioactive compound

consumer

acceptability

1. Introduction

Meat is referred to as edible parts of the terrestrial animals, including muscle and byproducts as viscera and blood. Marine mammals also are included as meat in some cultures inhabitants next to the seas. In any case, it is required that food products be considered suitable and safe for human consumption (FAO, 2005). Meat products are products resulting ...

Table of contents

• Cover
• Title page
• Table of Contents
• Copyright
• List of Contributors
• Foreword
• Series Preface
• Preface for Volume 13: Food Quality: Balancing Health and Disease
• Chapter 1: Improvement of the Functional and Healthy Properties of Meat Products
• Chapter 2: Biogenic Amines as Food Quality Index and Chemical Risk for Human Consumption
• Chapter 3: Marine-Based Toxins and Their Health Risk
• Chapter 4: Olive Oil Antioxidants and Aging
• Chapter 5: Heavy Metal Levels in Fish, Molluscs, and Crustacea From Turkish Seas and Potential Risk of Human Health
• Chapter 6: Trace and Major Elements Content of Cereals and Proteinaceous Feeds in Greece Analyzed by Inductively Coupled Plasma Mass Spectrometry
• Chapter 7: The Bioavailability of Nutrients That Have a Health-Promoting Effect on Nervous System Function
• Chapter 8: Agroindustrial By-Products and Animal Products: A Great Alternative for Improving Food-Quality Characteristics and Preserving Human Health
• Chapter 9: Development of a Functional Food Security for Parents for Transgenerational Epigenetic Health Promotion and Disease Prevention Among Offspring
• Chapter 10: Heated Oil and Its Effect on Health
• Chapter 11: Contribution of Infant Formula and Tea on Daily Fluoride Intake and Prevalence of Fluorosis Among Infants and Children
• Chapter 12: Preventive and Therapeutic Effects of Dietary Fibers Against Cardiovascular Diseases
• Chapter 13: The Role of High Salt Intake in the Development and Progression of Diverse Diseases
• Chapter 14: Spices and Herbs as Therapeutic Foods
• Chapter 15: Vitamin D Deficiency in Children: Health Consequences and Prevention
• Index