Bioactive Compounds in Functional Meat Products

Overview

Journal Molecules

Publisher MDPI

Specialty Biology

Date 2018 Feb 1

PMID 29385097

Citations 38

Authors

Ewelina Pogorzelska-Nowicka

Atanas G Atanasov

Jaroslaw Horbanczuk

Agnieszka Wierzbicka

Affiliations

Soon will be listed here.

Abstract

Meat and meat products are a good source of bioactive compounds with positive effect on human health such as vitamins, minerals, peptides or fatty acids. Growing food consumer awareness and intensified global meat producers competition puts pressure on creating new healthier meat products. In order to meet these expectations, producers use supplements with functional properties for animal diet and as direct additives for meat products. In the presented work seven groups of key functional constituents were chosen: (i) fatty acids; (ii) minerals; (iii) vitamins; (iv) plant antioxidants; (v) dietary fibers; (vi) probiotics and (vii) bioactive peptides. Each of them is discussed in term of their impact on human health as well as some quality attributes of the final products.

Citing Articles

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The application of omics technologies for understanding tropical plants-based bioactive compounds in ruminants: a review.

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