Low fat meat products - An overview
Meat is an excellent source of valuable nutrients. Meat fat acts as a reservoir for flavor compounds and contributes to the texture of product. There are diverse possible strategies for developing low fat meat and meat products. Reducing the fat content in products leads to a firmer, rubbery, less j...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Veterinary World
2009-01-01
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| Series: | Veterinary World |
| Subjects: | |
| Online Access: | http://www.scopemed.org/fulltextpdf.php?mno=36520 |
| _version_ | 1818739145033383936 |
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| author | E. Naga Mallika K. Prabhakar P. M. Reddy |
| author_facet | E. Naga Mallika K. Prabhakar P. M. Reddy |
| author_sort | E. Naga Mallika |
| collection | DOAJ |
| description | Meat is an excellent source of valuable nutrients. Meat fat acts as a reservoir for flavor compounds and contributes to the texture of product. There are diverse possible strategies for developing low fat meat and meat products. Reducing the fat content in products leads to a firmer, rubbery, less juicy product with dark color and more cost. Other technological problems like reduction in particle binding, reduced cook yields, soft and mushy interiors, rubbery skin formation, excessive purge and shortened shelf life are also associated with reduction in fat levels. This paper describes Procedured of reducing fat content, Selection of additives, Protein, Carbohydrat and fat based fat replacer and Super critical fluid extraction. [Vet World 2009; 2(9.000): 364-366] |
| first_indexed | 2024-12-18T01:20:10Z |
| format | Article |
| id | doaj.art-5e28528181d8480183bc60291904a025 |
| institution | Directory Open Access Journal |
| issn | 0972-8988 2231-0916 |
| language | English |
| last_indexed | 2024-12-18T01:20:10Z |
| publishDate | 2009-01-01 |
| publisher | Veterinary World |
| record_format | Article |
| series | Veterinary World |
| spelling | doaj.art-5e28528181d8480183bc60291904a0252022-12-21T21:25:51ZengVeterinary WorldVeterinary World0972-89882231-09162009-01-0129.000364366Low fat meat products - An overviewE. Naga MallikaK. PrabhakarP. M. ReddyMeat is an excellent source of valuable nutrients. Meat fat acts as a reservoir for flavor compounds and contributes to the texture of product. There are diverse possible strategies for developing low fat meat and meat products. Reducing the fat content in products leads to a firmer, rubbery, less juicy product with dark color and more cost. Other technological problems like reduction in particle binding, reduced cook yields, soft and mushy interiors, rubbery skin formation, excessive purge and shortened shelf life are also associated with reduction in fat levels. This paper describes Procedured of reducing fat content, Selection of additives, Protein, Carbohydrat and fat based fat replacer and Super critical fluid extraction. [Vet World 2009; 2(9.000): 364-366]http://www.scopemed.org/fulltextpdf.php?mno=36520FatMeatFat replacerAdditivesProteinCarbohydrate |
| spellingShingle | E. Naga Mallika K. Prabhakar P. M. Reddy Low fat meat products - An overview Veterinary World Fat Meat Fat replacer Additives Protein Carbohydrate |
| title | Low fat meat products - An overview |
| title_full | Low fat meat products - An overview |
| title_fullStr | Low fat meat products - An overview |
| title_full_unstemmed | Low fat meat products - An overview |
| title_short | Low fat meat products - An overview |
| title_sort | low fat meat products an overview |
| topic | Fat Meat Fat replacer Additives Protein Carbohydrate |
| url | http://www.scopemed.org/fulltextpdf.php?mno=36520 |
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