We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics.
- Authors
Ruiz-Capillas, Claudia; Herrero, Ana M.
- Abstract
Regarding the reformulation of meat and meat products, different strategies have been explored to optimize the composition of these products, make them healthier and bring them in line with health recommendations and nutritional guidelines promoted by public bodies in response to new consumer demands [[1]]. Meat and meat products contain essential components of the diet, providing a large number of nutrients such as protein of high biological value, fat, mineral vitamins with high bioavailability, etc. Another stage in the farm to fork food chain in which meat products with a more beneficial composition can be developed is the reformulation and elaboration of meat products. Meat and meat products are very popular foods and widely accepted by consumers.
- Subjects
SAUSAGES; MEAT; PRODUCT quality; BIOAVAILABILITY; GOAT meat; VITAMINS
- Publication
Foods, 2021, Vol 10, Issue 11, p2578
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods10112578