Novel Approaches to Improve Meat Products’ Healthy Characteristics: A Review on Lipids, Salts, and Nitrites
Meat products are a staple of many diets around the world, but they have been subject to criticism due to their potential negative impact on human health. In recent years, there has been a growing interest in developing novel approaches to improve the healthy characteristics of meat products, with a...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-08-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/15/2962 |
| _version_ | 1827731242351591424 |
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| author | Sandra S. Q. Rodrigues Lia Vasconcelos Ana Leite Iasmin Ferreira Etelvina Pereira Alfredo Teixeira |
| author_facet | Sandra S. Q. Rodrigues Lia Vasconcelos Ana Leite Iasmin Ferreira Etelvina Pereira Alfredo Teixeira |
| author_sort | Sandra S. Q. Rodrigues |
| collection | DOAJ |
| description | Meat products are a staple of many diets around the world, but they have been subject to criticism due to their potential negative impact on human health. In recent years, there has been a growing interest in developing novel approaches to improve the healthy characteristics of meat products, with a particular focus on reducing the levels of harmful salts, lipids, and nitrites. This review aims to provide an overview of the latest research on the various methods being developed to address these issues, including the use of alternative salts, lipid-reducing techniques, and natural nitrite alternatives. By exploring these innovative approaches, we can gain a better understanding of the potential for improving the nutritional value of meat products, while also meeting the demands of consumers who are increasingly concerned about their health and well-being. |
| first_indexed | 2024-03-11T00:27:38Z |
| format | Article |
| id | doaj.art-b5bd76cc3de04796a25b655609b95f84 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T00:27:38Z |
| publishDate | 2023-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-b5bd76cc3de04796a25b655609b95f842023-11-18T22:55:34ZengMDPI AGFoods2304-81582023-08-011215296210.3390/foods12152962Novel Approaches to Improve Meat Products’ Healthy Characteristics: A Review on Lipids, Salts, and NitritesSandra S. Q. Rodrigues0Lia Vasconcelos1Ana Leite2Iasmin Ferreira3Etelvina Pereira4Alfredo Teixeira5Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalMeat products are a staple of many diets around the world, but they have been subject to criticism due to their potential negative impact on human health. In recent years, there has been a growing interest in developing novel approaches to improve the healthy characteristics of meat products, with a particular focus on reducing the levels of harmful salts, lipids, and nitrites. This review aims to provide an overview of the latest research on the various methods being developed to address these issues, including the use of alternative salts, lipid-reducing techniques, and natural nitrite alternatives. By exploring these innovative approaches, we can gain a better understanding of the potential for improving the nutritional value of meat products, while also meeting the demands of consumers who are increasingly concerned about their health and well-being.https://www.mdpi.com/2304-8158/12/15/2962meat productslipidssaltsnitritesnew technologynew processes |
| spellingShingle | Sandra S. Q. Rodrigues Lia Vasconcelos Ana Leite Iasmin Ferreira Etelvina Pereira Alfredo Teixeira Novel Approaches to Improve Meat Products’ Healthy Characteristics: A Review on Lipids, Salts, and Nitrites Foods meat products lipids salts nitrites new technology new processes |
| title | Novel Approaches to Improve Meat Products’ Healthy Characteristics: A Review on Lipids, Salts, and Nitrites |
| title_full | Novel Approaches to Improve Meat Products’ Healthy Characteristics: A Review on Lipids, Salts, and Nitrites |
| title_fullStr | Novel Approaches to Improve Meat Products’ Healthy Characteristics: A Review on Lipids, Salts, and Nitrites |
| title_full_unstemmed | Novel Approaches to Improve Meat Products’ Healthy Characteristics: A Review on Lipids, Salts, and Nitrites |
| title_short | Novel Approaches to Improve Meat Products’ Healthy Characteristics: A Review on Lipids, Salts, and Nitrites |
| title_sort | novel approaches to improve meat products healthy characteristics a review on lipids salts and nitrites |
| topic | meat products lipids salts nitrites new technology new processes |
| url | https://www.mdpi.com/2304-8158/12/15/2962 |
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