Healthier meat and meat products: their role as functional foods.
By F. Jiménez-Colmenero, J. Carballo, S. Cofrades. Meat Science, 2001
684 citations recorded by the source corpus.
Subfields: Animal Science and Zoology, Cell Biology, Ecology
View Paper: https://www.semanticscholar.org/paper/de63412118605b0933c21f74f382b1253a191cbb
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In Animal Science and Zoology
In Ecology
Citations in the corpus
- Significance of Porcine Fat Quality in Meat Technology: A Review (2007, background): “( 140 ) They stated that meat could be marketed as probiotic food, but sausages must have viable probiotics that could survive in the gastro-intestinal environment as well as being safe for human consumption and not damage the sensory quality of the food.”
- Functional meat starter cultures for improved sausage fermentation. (2006, background): “Besides the above-mentioned shortcomings concerning sensory quality in industrial fermented meat products and food safety, there seems to be a trend for more healthy meat products (Jiménez-Colmenero et al., 2001).”
- Fruit and Vegetable Co-Products as Functional Feed Ingredients in Farm Animal Nutrition for Improved Product Quality (2015, background): “With regard to the intended function, these co-products have been mainly tested as antioxidants since lipid oxidation is a major parameter affecting the shelf life, sensory properties and the nutritional/health value of animal food products [38,39], along with the fact that fruit and vegetable co-pr”
- Evaluation of carcass characteristics and meat chemical composition of Bos indicus and Bos indicus x Bos taurus crossbred steers finished in pasture systems (2003, background): “7 cm(2) for crossbred animals and by Perotto et al. (2000): 53.7 cm(2) for Nelore animals and 69.72 cm(2) for crossbred animals. These are the results for non-castrated animals, finished in feedlot. The fat thickness of Nelore steers was higher than the one of the crossbred steers. Regardless the ge”