Bioactive components - new aspect of applying supplements in the meat industry
2001
Turubatovic, L. | Milanovic-Stevanovic, M. (Institut za higijenu i tehnologiju mesa, Beograd (Yugoslavia))
Having in mind contemporary trends in development of food industry towards the production of "healthy food", "functional food", of "food as remedy", the authors discuss the possibilities of using "bioactive components" in producing meat products which may: inhibit different microorganisms; prevent formation of dangerous substances during the processing of meat and meat products and culinary meat processing, or to replace some of the components which might have negative effects on human health; reduce quantity of fats present in meat products or alleviate their negative effect; influence on the meat products giving them effects of favourable activity for human health (prebiotics, probiotics); have combined effects - soybean and soybean products, beer yeast, blood of slaughtered animals. The authors conclude that the research on possibilities of application of natural components which may have multiple activity is being carried out more and more, to enable production of meat for special categories of consumers.
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