Strategies to improve the nutritional value of meat products: incorporation of bioactive compounds, reduction or elimination of harmful components and alternative technologies
2021
Karwowska, Małgorzata | Stadnik, Joanna | Stasiak, Dariusz M. | Wójciak, Karolina | Lorenzo, José M.
Meat is an excellent source of protein with a good balance of amino acids. It is also rich in several minerals, vitamins and bioactive compounds, which play important roles in metabolism and are easily assimilated from meat compared with other foods. The nutritional value of meat is one of the factors that influence consumer acceptance. However, it can be significantly reduced during processing. Moreover, some operations, such as curing, smoking or fermentation, used for processing can lead to the formation of harmful components in meat, and hence, nutritionists associate high consumption of processed meat with an increased risk of several diseases such as cardiovascular disorders and cancers. This review deals with the distinctive aspects of the technological strategies that can be used to improve the nutritional value of meat products, including the incorporation of bioactive components, reduction or elimination of harmful components (e.g. nitrite/nitrate, fat) and alternative technologies (ultrasound).
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