Development and assessment of healthy properties of meat and meat products designed as functional foods

Effect of probiotic bacteria on antiradical activity of peptides isolated from dry-cured loins

“…A growing awareness of the relationship between diet, food components and health is leading to new insight into the effect of food ingredients on physiological function and health (Olmedilla-Alonso, Jiménez-Colmenero, & Sánchez-Muniz, 2013). Foods are considered functional because of their effects (scientifically demonstrated), not their origin, therefore the category of functional foods may include both natural (unmodified) foods and foods in which a component has been added, removed or modified (including bioavailability) via technological or biotechnological means (Diplock et al, 1999).…”

“…This new approach to improving the health status is especially interesting for the meat industry. Functional foods constitute an excellent opportunity for the meat industry to improve both the quality and image of meat -not only to prevent the loss of market share that goes along with a negative perception of meats but also to achieve much-needed diversification in this sector's activity through the development of products with health-beneficial properties (Olmedilla-Alonso et al, 2013). Most probiotic food products are categorised as functional foods and represent a significant part of these.…”

The effect of dietary fat, vitamin E and selenium concentrations on the fatty acid profile and oxidative stability of frozen stored broiler meat

“…Increasing dietary vitamin E (α-tocopheryl acetate) or vitamin E and selenium (Se), which are the first line of defence against free radicals, was seen as the most efficient way of improving the oxidative stability of chicken meat during storage (Koreleski and Świątkiewicz, 2006;Perez et al, 2010). Furthermore, dietary supplementation with vitamin E and Se results in higher deposition of these additives in broiler meat and additionally improves its functional properties (Bou et al, 2009;Olmedilla-Alonso et al, 2013). The effects of dietary vitamin E and Se on the fatty acid profile of chicken tissues are rather controversial.…”

Aplicação de vitamina C livre e encapsulada por spray chilling em salsicha de carne de frango: características físico-químicas, estabilidade e aceitação sensorial

“…A alimentação, embora não seja o único fator capaz de comprometer o estado de saúde, é, sem dúvida, um dos mais importantes (JIMÉNEZ-COLMENERO et al, 2001). Com a crescente conscientização do impacto direto da alimentação no surgimento ou no agravo de doenças, uma série de novos comportamentos por parte do consumidor já pode ser constatada (OLIVEIRA et al, 2013;OLMEDILLA-ALONSO et al, 2013). Os consumidores estão buscando alimentos que, além de serem seguros, nutritivos, práticos e agradáveis ao paladar, também sejam capazes de promover bem-estar e prevenir doenças.…”

“…Em todos os setores, o desenvolvimento de alimentos funcionais representa uma difícil tarefa, que exige sistemática cooperação dos diversos segmentos da indústria; porém, em nenhum outro setor, o desenvolvimento destes produtos é tão desafiador quanto no setor de produtos cárneos (OLMEDILLA-ALONSO et al, 2013). Isso ocorre porque a relação dos consumidores com os produtos cárneos tem sido cada vez mais crítica, por conta da segurança nutricional desses produtos.…”