Functional properties of meat and meat products
2002
Gasperlin, L. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept.)
The article discusses the general definition of functional foods, the functionality and the significance of meat and meat products and their influences on physiological events and on possible modulation of health. The scientific basis needed for the formulation of functional food claims is discussed. Possible functional foods in the meat area are supposed - due to content of vitamins B, vitamin E, minerals (Fe, Zn, Se), carnosine, anserine and glutathione. The content and the role of n-3 and n-6 fatty acids in meat and functional compounds in meat products are described.
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