Restructured meat functional products: applications of plant based derivatives extracts

BACKGROUND: Meat is an important source of nutrients. However, in recent years the perception of consumers as "unhealthy foods" however their consumption is associated with chronic degenerative diseases. Given that it is an affordable source of quality protein, its improvement entails a hu...

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Published inVitae (Medellín) Vol. 24; no. 3; p. 196
Main Authors Mireles Arriaga, Ana Isabel, Ruiz-Nieto, Jorge Eric, M Juárez Abraham, M Mendoza Carrillo, R Martínez Loperena
Format Journal Article
LanguageEnglish
Published Medellín Universidad de Antioquía 01.01.2017
Subjects
Antioxidants
Dietary fiber
Fruit juices
Vegetarianism
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Summary:BACKGROUND: Meat is an important source of nutrients. However, in recent years the perception of consumers as "unhealthy foods" however their consumption is associated with chronic degenerative diseases. Given that it is an affordable source of quality protein, its improvement entails a huge challenge for the meat industry and science. METHODS: This structured review presents an overall impression of the literature in the last ten years in the scientific databases of the articles related to the elaboration of meat restructured with derivatives of plants considered functional OBJECTIVE: This work presents a general review, As well as the most representative studies on the restructured meat elaborated with derivatives of plants considered functional. CONCLUSION: The elaboration of functional meat restructured products with the use of vegetable derivatives offers an alternative for consumers and allows the inclusion of many functional compounds beneficial to human health such as dietary fiber, oils, proteins and antioxidant compounds
ISSN:0121-4004
2145-2660