Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario

• Published in: Trends in food science & technology Vol. 110; pp. 833 - 840
• Main Authors: Rios-Mera, Juan D., Saldaña, Erick, Patinho, Iliani, Selani, Miriam M., Contreras-Castillo, Carmen J.
• Format: Journal Article
• Language: English
• Published: Cambridge Elsevier Ltd 01.04.2021; Elsevier BV
• Subjects: Animal fat; animal fats and oils; antioxidant activity; Antioxidants; Fat reduction; Fat substitutes; Fatty acids; Flavorings; Flavors; food science; Industrial applications; Lipid peroxidation; Lipids; Meat; Meat products; Microparticles; Morphology; Natural antioxidants; oleogels; Oxidation; Polyunsaturated fatty acids; Regulation; Regulations; Salt reduction; Salts; Sodium; Sodium reduction; Spices; Sodium reduction; Natural antioxidants; Fat reduction; Meat products; Salt reduction

Strategies for the reformulation of meat products respond to consumers’ demand for healthier food alternatives. The reduction of salt or sodium and animal fat, and the substitution of synthetic antioxidants by natural ones have been a subject of study for Brazilian researchers for many years, but th...