The strategies of developing healthy meat products

Abstract

Some health problems (cardiavascular diseases and some types of cancer) can be occured in human in the case of excess amount of consumption of saturated fatty acid, cholesterol, salt, nitrite due to the composition of meat and meat products. Thus, meat and meat products have occasionally perceived as unhealthy product by consumers. To change this perception, both scientists and owners in the meat industry are put forward various strategies to meat products in order to get healthier product. In this review, the strategies of developing healthy meat products were tried to investigate with two main branches just about practices in living animals (nutrition management, genetic strategies) and in meat products (reduction of sodium content, reduction of nitrite, reduction of cholesterol, modification of the fatty acid profile, incorporation of probiotics and prebiotics, enrichment with dietary fiber, enrichment with vitamins, minerals and antioxidants).

C1 [Ozunlu, Orhan; Ergezer, Haluk; Gokce, Ramazan] Pamukkale Univ, Muhendisl Fak, Gida Muhendisligi Bolumu, Denizli, Turkey.