Meat and Functional Foods

Handbook of Meat and Meat Processing, Second Edition

Volumn , Issue , 2012, Pages 225-248

  Jiménez Colmenero, Francisco ^a   Herrero, Ana ^a   Cofrades, Susana ^a   Ruiz Capillas, Claudia ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84933670730     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1201/b11479-15     Document Type: Chapter

References (140)

1. Aggett PJ, Antoine JM, Asp NG, Bellisle F, Contor L, Cummings JH, Howlett J, et al. 2005. PASSCLAIM. Process for the assessment of scientific support for claims on foods. Consensus on criteria. Eur J Nutr. 44:1-31.
2. Ammor MS, Mayo B. 2007. Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update. Meat Sci. 76:138-146.
3. Andersen L. 1998. Fermented dry sausage produced with admixture of probiotic cultures. Proceedings of 44th International Congress of Meat Science and Technology, pp. 826-827. August 30, Barcelona, Spain.
4. Ansorena D, Astiasaran I. 2004. The use of linseed oil improves nutritional quality of the lipid fraction of dry-fermented sausages. Food Chem. 87:69-74.
5. Arihara K. 2004. Functional foods. In: Jensen W, Devine C, Dikemann M, editors. Encyclopaedia of Meat Sciences. Vol. 1. London, UK: Elsevier Science Ltd. pp. 492-499.
6. Arihara K. 2006. Strategies for designing novel functional meat products. Meat Sci. 74:219-229.
7. Arihara K, Ohata M. 2008. Bioactive compounds in meat. In: Toldrá F, editor. Meat Biotechnology. New York: Springer Science + Business Media LLC. pp. 231-249.
8. Arihara K, Ota H, Iyoh M, Kondo Y, Sameshima T, Yamanaka H, Akimoto M, Kanai S, Miki T. 1998. Lactobacillus acidophilus group lactic acid bacteria applied to meat fermentation. J Food Sci. 63:544-547.
9. Ashwell M. 2002. Concepts of Functional Foods. International Life Science Institute. ILSI Europe Concise Monograph Series. Brussels, Belgium.
10. Baublits RT, Pohlman FW, Brown AH, Johnson ZB, Proctor A, Sawyer J, Dias-Morse P, Galloway DL. 2007. Injection of conjugated linoleic acid into beef strip loins. Meat Sci. 75:84-93.
11. Bass JJ, Butler-Hogg BW, Kirton AH. 1990. Practical methods of controlling fatness in farm animals. In: Wood JD, Fisher AV, editors. Reducing Fat in Meat Animals. London, UK: Elsevier Applied Science. pp. 145-200.
12. Bastida S, Sánchez-Muniz F, Olivero R, Pérez-Olleros L, Ruiz-Roso B, Jiménez-Colmenero F. 2009. Antioxidant activity of Carob fruit extracts in cooked pork meat systems. Food Chem. 116:748-754.
13. BIC: Beef Information Centre. The nutrient value of Canadian beef. Beef Information Centre [Accessed Dec 12, 2009]. Available from http://www. beefinfo.org.
14. Biesalski H-K. 2005. Meat as a component of a healthy diet-Are there any risks or benefits if meat is avoided in the diet? Meat Sci. 70:509-524.
15. Byers FM, Turner ND, Cross HR. 1993. Meat products in low-fat diet. In: Altschul AM, editor. Low-Calorie Foods Handbook. New York: Marcel Dekker, Inc. pp. 343-375.
16. Cáceres E, García ML, Selgas MD. 2006. Design of a new cooked meat sausage enriched with calcium. Meat Sci. 73:368-377.
17. Cáceres E, Garcia ML, Selgas MD. 2008a. Effect of pre-emulsified fish oil-As source of PUFA n-3-On microstructure and sensory properties of mortadella, a Spanish bologna-type sausage. Meat Sci. 80:183-193.
18. Cáceres E, García ML, Selgas MD. 2008b. Conventional and reduced-fat cooked meat sausages enriched with folic acid. Fleischwirtschaft. 23:58-60.
19. Chan KM, Decker EA. 1994. Endogenous skeletal muscle antioxidants. Crit Rev Food Sci Nutr. 34:403-426.
20. Chang CY, Wu KCh, Chiang ShH. 2007. Antioxidant properties and protein compositions of porcine haemoglobin hydrolysates. Food Chem. 100:1537-1543.
21. Chizzolini R, Zanardi E, Dorigoni V, Ghidini S. 1999. Calorific value and cholesterol content of normal and low-fat meat and meat products. Trends Food Sci Technol. 10:119-128.
22. Clarke AD. 1997. Reducing cholesterol levels in meat, poultry and fish products. In: Pearson AM, Dutson TR, editors. Production and Processing of Healthy Meat, Poultry and Fish Products. London: Blackie Academic and Professional. pp. 101-117.
23. Clop A, Ovilo C, Perez-Enciso M, Cercos A, Tomas A, Fernandez A, Coll A, et al. 2003. Detection of QTL affecting fatty acid composition in the pig. Mamm Genome 14:650-656.
24. Csapo I, Incze K, Kovacks A, Zelenak L, Zsigo J. 2006. Development of meat products with lutein for eye health. In: Troy D, Pearce R, Byrne B, Kerry J. editors. 52nd International Congress of Meat Science and Technology. The Netherlands: Wageningen Academic Publishers. pp. 687-688.
25. Daly T, Ryan E, Aherne SA, O’Grady MN, Hayes J, Allen P, Kerry JP, O’Brien. 2010. Bioactivity of ellagic acid-, lutein-or sesamol-enriched meat patties assessed using an in vitro digestion and Caco-2 cell model system. Food Res Int. 43:753-760.
26. Decker EA, Xu Z. 1998. Minimizing rancidity in muscle foods. Food Technol. 52:54-59.
27. Demeyer D, Honikel K, De Smet S. 2008. The world cancer research fund report 2007: A challenge for the meat processing industry. Meat Sci. 80:953-959.
28. Delgado CJ. 2003. Rising consumption of meat and milk in developing countries has created a new food revolution. J Nutr. 133:3907S-3910S.
29. Descalzo AM, Sancho AM. 2008. A review of natural antioxidants and their effects on oxidative status, odor and quality of fresh beef produced in Argentina. Meat Sci. 79:423-436.
30. Desmond E. 2006. Reducing salt: A challenge for meat industry. Meat Sci. 74:188-196.
31. De Vuyst L, Falony G, Leroy F. 2008. Probiotics in fermented sausages. Meat Sci. 80:75-78.
32. Dikeman ME. 1997. Reducing the fat by production practises. In: Pearson AM, Dutson TR, editors. Production and Processing of Healthy Meat, Poultry and Fish Products. London: Blackie Academic and Professional. pp. 150-190.
33. Diplock AT, Aggett PJ, Ashwell M, Bornet F, Fern EB, Roberfroid MB. 1999. Scientific concept of functional foods in Europe. Consensus document. British J Nutr. 81:S1-S27.
34. Erkkilä S, Suihko MI, Eorola S, Petäjä E, Mattila-Sandholm T. 2001. Dry sausage fermented by Lactobacillus rhamnosus strains. Int J Food Microbiol. 64:205-210.
35. FAO: RAP Publication 2004/33: Report of the regional consultation of the Asia-Pacific network for food and nutrition on functional foods and their implications in the daily diet. Bangkok. FAO. [Accessed Dec 15, 2009]. Available from http://www.fao.org/docrep/007/ae532e/ae532e00.htm.
36. Ferguson LR. 2010. Meat and cancer. Meat Sci. 84:308-313.
37. Fisinin, VI, Papazyan, TT, Surai, PE. 2009. Producing selenium-enriched eggs and meat to improve the selenium status of the general population. Crit Rev Biotechnol. 29:18-28.
38. Galán I, García ML, Selgas MD. 2010. Effects of irradiation on hamburgers enriched with folic acid. Meat Sci. 84:437-443.
39. Ganhão R, Morcuende D, Estévez M. 2010. Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage. Meat Sci. 85:402-409.
40. Garcia-Iñiguez ML, Calvo MM, Selgas MD. 2009. Beef hamburgers enriched in lycopene using dry tomato peel as an ingredient. Meat Sci. 83:45-49.
41. Garcia-Iñiguez C, Larequi E, Rehecho S, Calvo MI, Cavero RY, Navarro-Blasco I, Astiasarán I, Ansorena D. 2010. Selenium, iodine, ω-3 PUFA and natural antioxidant form Melissa officialis L: A combination of components for healthier dry fermented sausage formulation. Meat Sci. 85:274-279.
42. Garg ML, Wood LG, Singh H, Moughan PJ. 2006. Means of delivering recommended levels of long chain n-3 polyunsaturated fatty acids in human diets. J Food Sci. 71:R66-R71.
43. Gaull GE. 1990. Taurine in pediatric nutrition: A review and update. Pediatrics 83:433-442.
44. Gibis M, Weiss J. 2010. Inhibitory effect of marinades with hibiscus extract on formation of heterocyclic aromatic amines and sensory quality of fried beef patties. Meat Sci. 85:735-742.
45. Gibson GR, Hollie M, Jan Van Loo P, Rastall RA, Roberfroid. MB. 2004. Dietary modulation of the human colonic microbiota: Updating the concept of prebiotics. Nutr Res Rev. 17:259-275.
46. Gibson GR, Roberfroid MB. 1995. Dietary modulation of the human colonic microbiota-Introducing the concept of prebiotics. J Nutr. 125:1401-1412.
47. Goutefongea R, Dumont JP. 1990. Development in low-fat meat and meat products. In: Wood JD, Fisher AV, editors. Reducing Fat in Meat Animals. London: Elsevier Applied Science. pp. 398-436.
48. Granado-Lorencio F, López-López I, Herrero-Barbudo C, Blanco-Navarro I, Cofrades S, Pérez-Sacristán B, Delgado-Pando G, Jiménez-Colmenero F. 2010. Lutein-enriched frankfurter-type products: Physicochemical characteristics and lutein in vitro bioaccesibility. Food Chem. 120:741-748.
49. Haak L, Raes K, De Smet S. 2009. Effect of plant phenolics, tocopherol and ascorbic acid on oxidative stability of pork patties. J Sci Food Agric. 89:1360-1365.
50. Hasler CM, Bloch AS, Thomson CA, Enrione E, Manning C. 2004. Position of the American Dietetic Association: Functional foods. J Am Diet Assoc. 104:814-826.
51. Hays VW, Preston RL. 1994. Nutrition and feeding management to alter carcass composition of pig and cattle. In: Hafs HD, Zimbelman RG, editors. Low-Fat Meat: Design Strategies and Human Implications. London: Academic Press. pp. 13-34.
52. Hayes JE, Stepanyan V, Allen P, O’Grady MN, O’Brien NM, Kerry JP. 2009. The effect of lutein, sesamol, ellagic acid and olive leaf extract on lipid oxidation and oxymyoglobin oxidation in bovine and porcine muscle model systems. Meat Sci. 83:201-208.
53. He FJ, MacGregor GA. 2009. A comprehensive review on salt and health and current experience of worldwide salt reduction programmes. J Human Hypert. 23:363-384.
54. Hernández-Hernández E, Ponce-Alquicira E, Jaramillo-Flores ME, Guerrero-Legarreta I. 2009. Antioxidant effect rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) extracts on TBARS and colour of model raw pork batters. Meat Sci. 81:410-417.
55. Higgs JD. 2000. The changing nature of red meat: 20 years of improving nutritional quality. Trends Food Sci Technol. 11:85-95.
56. Holm F. 2003. New functional foods ingredients cardiovascular health. Project no. QLK1-CT-2000-00040. SMEs no. 5. [Accessed May 10, 2009]. Available from http://www.functionalfoodnet.eu/images/site/assets/a-New%20FF%20Ingred-cardio%20health.pdf.
57. Hoz L, D’Arrigo MD, Camberro I, Ordoñez JA. 2004. Development of an n-3 fatty acid and α-tocopherol enriched dry fermented sausage. Meat Sci. 67:485-495.
58. Howlett J. 2008. Functional Foods-From Science to Health and Claims. ILSI Europe Concise Monograph Series. Brussels. Belgium.
59. Hulshof KFAM, van Erp-Baart MA, Anttolainen M, Becker W, Church SM, Couet C, Hermann-Kunz E, et al. 1999. Intake of fatty acids in western Europe with emphasis on trans fatty acids: The TRANSFAIR study. Eur J Clin Nutr. 53:143-157.
60. Hur SJ, Jin SK, Kim IS. 2008. Effect of extra virgin olive oil substitution for fat on quality of pork patty. J Sci Food Agric. 88:1231-1237.
61. Jahreis G, Vogelsang H, Kiessling G, Schubert R, Bunte C, Hammes WP. 2002. Influence of probiotic sausage (Lactobacillus paracasei) on blood lipids and immunological parameters of healthy volunteers. Food Res Int. 35:133-138.
62. Jiménez-Colmenero F. 1996. Technologies for developing low-fat meat products. Trends Food Sci Technol. 7:41-48.
63. Jiménez-Colmenero, F. 2007a. Meat based functional foods. In: Hui YH, Associate editors, Chandan and others editors. Handbook of Food Products Manufacturing. New Jersey: John Wiley and Son, Inc. pp. 989-1015.
64. Jiménez-Colmenero F. 2007b. Healthier lipid formulation approaches in meat based functional foods. Technological options for replacement of meat fats by non-meat fats. Trends Food Sci Technol. 18:567-578.
65. Jiménez-Colmenero F, Carballo J, Cofrades S. 2001. Healthier meat and meat products: Their role as functional foods. Meat Sci. 59: 5-13.
66. Jiménez-Colmenero F, Reig M, Toldrá F. 2006. New approaches for the development of functional meat products. In: Nollet LML, Toldrá F, editors. Advanced Technologies for Meat Processing. Boca Raton, FL: Taylor and Francis Group. pp. 275-308.
67. Jiménez-Colmenero F, Sanchez-Muniz F, Olmedilla-Alonso B. 2010. Design and development of meat-based functional foods with walnut: Technological, nutritional and health impact. Food Chem. 123:959-967.
68. Jin H, and others. 2009. High dietary inorganic phosphate increases lung tumorigenesis and alters akt signaling. Am J Resp Crit Care Med. 179:59-68.
69. Keeton JT. 1994. Low-fat meat products. Technological problems with processing. Meat Sci. 36:261-276.
70. Kerry JF, Kerry JP. 2006. Producing low-fat meat products. In: Williams C, Buttriss J, editors. Improving the Fat Content of Foods. Cambridge, UK: Woodhead Publishing Limited and CRC Press, LLC. pp. 336-379.
71. Kim JY, Kim DB, Lee HJ. 2006. Regulations on health/functional foods in Korea. Toxicology 221:112-118.
72. Klingberg TD, Axelsson L, Naterstad K, Elsser D, Bude BB. 2005. Identification of potential starter cultures for Scandinavian-type fermented sausages. Int J Food Microbiol. 105:419-431.
73. Kirton AH, Clarke JN, Morris CA, Speck PA. 1997. Reducing the fat content by removal of excess fat and by selection. In: Pearson AM, Dutson TR, editors. Production and Processing of Healthy Meat, Poultry and Fish Products. London: Blackie Academic and Professional. pp. 118-149.
74. Kong B, Zhang H, Xiong YL. 2010. Antioxidant activity of spice extracts in a liposome system and in cooked pork patties and the possible mode of action. Meat Sci. 85:772-778.
75. Kotilainen L, Rajalahti R, Ragasa C, Pehu E. 2006. Health enhancing foods. Opportunities for strengthening the sector in developing countries. Agriculture and Rural Development. The International Bank for Reconstruction and Development. The World Bank. Discussion Paper 30. [Accessed April 14, 2010]. Available from http://web.worldbank.org.
76. Koutsopoulos DA, Koutsimanis GE, Bloukas JG. 2008. Effect of carrageenan level and packaging during ripening on processing and quality characteristics of low-fat fermented sausages produced with olive oil. Meat Sci. 79:188-197.
77. Lai LX, Kang JX, Li RF, Wang JD, Witt WT, Yong HY, Hao YH, et al. 2006. Generation of cloned transgenic pigs rich in omega-3 fatty acids. Nature Biotechnol. 24:435-436.
78. Lee S, Faustman C, Djordjevic D, Faraji H, Decker EA. 2006. Effect of antioxidants on stabilization of meat products fortified with n-3 fatty acids. Meat Sci. 72:18-24.
79. Leroy F, Verluyten J, De Vuyst L. 2006. Functional meat starter cultures for improved sausage fermentation. Int J Food Microbiol. 106:270-285.
80. Linseisen J, Kesse E, Slimani N, Bueno-de-Mesquita HB, Ocke MC, Skeie G, Kumle M, et al. 2002. Meat consumption in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohorts: Results from 24-hour dietary recalls. Publ Health Nutr. 5:1243-1258.
81. López-López I, Cofrades S, Ruiz-Capillas C, Jiménez-Colmenero, F. 2009a. Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt content. Meat Sci. 83:255-262.
82. López-López I, Cofrades S, Jiménez-Colmenero F. 2009b. Low-fat frankfurters enriched with n-3 PUFA and edible seaweed: Effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristics. Meat Sci. 83:148-154.
83. López-López I, Cofrades S, Solas MT, Jiménez Colmenero F. 2010. Frozen storage characteristics of low-salt and reduced-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion. Food Res Int. 43:1244-1254.
84. López-Miranda J, Pérez-Martinez P, Pérez-Jiménez F. 2006. Health benefits of monounsaturated fatty acids. In: Williams C, Buttriss J, editors. Improving the Fat Content of Foods. Cambridge, UK: Woodhead Publishing Limited and CRC Press, LLC. pp. 336-379.
85. Lynch PB, Kerry JP. 2000. Utilizing diet to incorporate bioactive compounds and improve the nutritional quality of muscle foods. In: Decker EA, Faustman C, López-Bote C, editors. Antioxidant in Muscle Foods. Nutritional Strategies to Improve Quality. New York: John Wiley and Sons. pp. 455-480.
86. Madden UA, Osweiler GD, Knipe BGW, Beitz DG. 1999. Effects of Eubacterium coprostanoligenes and Lactobacillus on pH, lipid content, and cholesterol of fermented pork and mutton sausage-type mixes. J Food Sci. 64:903-908.
87. Marco A, Juarez MM, Brunton N, Wasilewski PD, Lynch B, Moona SS, Troy DJ, Mullen AM. 2009. Enriching breakfast sausages by feeding pigs with CLA supplemented diets. Food Chem. 114:984-988.
88. MARM 2008. Valoración de la dieta española de acuerdo al panel de consumo alimentario. Ministerio de Medio Ambiente y Medio Rural y Marino. Secretaria General Técnica. Madrid. Spain: Centro de Publicaciones.
89. Marquez EJ, Ahmed EM, West RL, Johnson DD. 1989. Emulsion stability and sensory quality of beef frankfurters produced at different fat and peanut oil levels. J Food Sci. 54:867-870, 873.
90. Martín D, Ruiz J, Kivikari R, Puolanne E. 2008. Partial replacement of pork fat by conjugated linoleic acid and/or olive oil in liver pâtés: Effect on physicochemical characteristics and oxidative stability. Meat Sci. 80:496-504.
91. McAfee AJ, McSorley EM, Cuskelly GJ, Moss BW, Wallace JMW, Bonham MP, Fearon AM. 2010. Red meat consumption: An overview of the risks and benefits. Meat Sci. 84:1-13
92. Millward DJ, Garnett T. 2010. Food and the planet: Nutritional dilemmas of greenhouse gas emission reductions through reduced intakes of meat and dairy foods. Proc Nutr Soc. 69:103-118.
93. Moloney AP. 2006. Reducing fat in raw meat. In: Williams C, Buttriss J, editors. Improving the Fat Content of Foods. Boca Raton, FL: CRC Press and Woodhead Publishing Limited. pp. 313-335.
94. Muthukumarasamy P, Holley RA. 2006. Microbiological and sensory quality of dry fermented sausages containing alginate-microencapsulated Lactobacillus reuteri. Int J Food Microbiol. 111:164-169.
95. Navajas EA, Simm G. 2004. DNA markers and marker-assisted selection. In: Jensen W, Devine C, Dikemann M, editors. Encyclopaedia of Meat Sciences. Vol 1. London, UK: Elsevier Science Ltd. pp. 19-27.
96. Neu J, Shenoy V, Chakrabarti R. 1996. Glutamine nutrition and metabolism: Where do we go from here? FASEB J. 10:829-837.
97. Nissen LR, Byrne DV, Bertelsen G, Skibsted LH. 2004. The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis. Meat Sci. 68:485-495.
98. Norat T, Lukanova A, Ferrari P, Riboli E. 2002. Meat consumption and colorectal cancer risk: Dose-response meta-analysis of epidemiological studies. Int J Cancer. 98:241-256.
99. O’Sullivan MG, Byrne DV, Stagsted J, Andersen HJ, Martens M. 2002. Sensory colour assessment of fresh meat from pigs supplemented with iron and vitamin E. Meat Sci. 60:253-65.
100. Paneras ED, Bloukas JG, Filis DG. 1998. Production of low-fat frankfurters with vegetable oils following the dietary guidelines for fatty acids. J Muscle Foods. 9:111-26.
101. Papamanoli E, Tzanetakis N, Litopoulou-Tzanetaki E, Kotzekidou P. 2003. Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties. Meat Sci. 65:859-867.
102. Park Y. 2009. Conjugated linoleic acid: Good or bad trans fat? J Food Comp Anal. 22S:S4-S12.
103. Park YJ, Volpe SL, Decker EA. 2005. Quantitation of carnosine in humans plasma after dietary consumption of beef. J Agric Food Chem. 53:4736-4739.
104. Pegg RB, Amarowicz R, Code WE. 2006. Nutritional characteristics of emu (Dromaius novaehollandiae) meat and its value-added products. Food Chem. 97:193-202.
105. Pennacchia C, Vaughan EE, Villani, F. 2006. Potential probiotic Lactobacillus strains from fermented sausages: Further investigations on their probiotic properties. Meat Sci. 73:90-101.
106. Purchas RW, Busboom JR, Wilkinson BHP. 2006. Changes in the forms of iron and in concentrations of taurine, carnosine, coenzyme Q10, and creatine in beef longissimus muscle with cooking and simulated stomach and duodenal digestion. Meat Sci. 74:443-449.
107. Purchas RW, Rutherfurd SM, Pearce PD, Vather R, Wilkinson BHP. 2004. Concentrations in beef and lamb of taurine, carnosine, coenzyme Q10, and creatine. Meat Sci. 66:629-637.
108. Raes K, De Smet S, Demeyer D. 2004. Effect of dietary fatty acids on incorporation of long chain polyunsaturated fatty acids and conjugated linoleic acid in lamb, beef and pork meat: A review. Anim Feed Sci Technol. 113:199-221.
109. Rainer L, Heiss CJ. 2004. Conjugated linoleic acid: Health implications and effects on body composition. J Am Diet Assoc. 104:963-968.
110. Rayma MP. 2008. Food-chain selenium and human health: Emphasis on intake. Br J Nutr. 100:254-268.
111. Rebucci R, Sangalli L, Fava M, Bersani C, Cantoni C, Baldi A. 2007. Evaluation of functional aspects in Lactobacillus strains isolated from dry fermented sausages. J Food Qual. 30:187-201.
112. Rigault C, Mazue F, Bernard A, Demarquoy J, Le Borgne F. 2008. Changes in l-carnitine content of fish and meat during domestic cooking. Meat Sci. 78:331-335.
113. Rivera-Espinoza Y, Gallardo-Navarro Y. 2010. Non-dairy probiotic products. Food Microbiol. 27:1-11.
114. Roberfroid MB. 2000. Concept and strategies of functional food science: The European perspective. Am J Clin Nutr. 71(suppl):1660S-1664S.
115. Romans JR, Costello WJ, Carlson CW, Greaser ML, Jones KW. 1994. The Meat we Eat. Danville, IL: Interstate Publisher, Inc. 1193pp.
116. Ruiz-Capillas C, Jiménez-Colmenero F. 2004. Biogenic amines in meat and meat products. Crit Rev Food Sci Nutr. 44:489-499.
117. Saeki K, Matsumoto K, Kinoshita M, Suzuki I, Tasaka Y, Kano K, Taguchi Y, Mikami K, Hirabayashi M, Kashiwazaki N, Hosoi Y, Murata N, Iritani A. 2004. Functional expression of a 12 fatty acid desaturase gene from spinach in transgenic pigs. Proc Nat Acad Sci. 101:6361-6366.
118. Sameshima T, Magome C, Tekeshita K, Arihara K, Itoh M, Kondo Y. 1998. Effect of intestinal Lactobacillus starters cultures on behaviour of Staphylococcus aureus in fermented sausages. Int J Food Microbiol. 41:1-7.
119. Sánchez-Escalante A, Djenane D, Torrescano G, Beltrán JA, Roncalés P. 2001. The effects of ascorbic acid, taurine, carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere. Meat Sci. 58:421-429.
120. Sandrou DK, Arvanitoyannis IS. 2000. Low-fat/calorie foods: Current state and perspectives. Crit Rev Food Sci Technol. 40:427-447.
121. Santos C, Ordóñez JA, Camberro I, D’Arrigo M, Hoz L. 2004. Physicochemical characteristics of an α-linolenic acid and α-tocopherol-enriched cooked ham. Food Chem. 88:123-128.
122. Sáyago-Ayerdi SG, Brenes A, Goñi I. 2009. Effect of grape antioxidant dietary fiber on the lipid oxidation of raw and cooked chicken hamburgers. LWT-Food Sci Technol. 42:971-976.
123. Schmid A, Collomb M, Sieber R, Bee G. 2006. Conjugated linoleic acid in meat and meat products: A review. Meat Sci. 73:29-41.
124. Schweitzer CM. 1995. Meat consumption in America: Implications for health. Proceedings of International Developments in Process Efficiency and Quality in the Meat Industry. November 16-17. Dublin, Ireland.
125. Scollan N, Hocquette J-F, Nuernberg K, Dannenberger D, Richardson I, Moloney A. 2006. Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality. Meat Sci. 74:17-33.
126. Sentandreu MA, Toldrá F. 2007. Oligopeptides hydrolysed by muscle dipeptidylpeptidases can generate angiotensin I converting enzyme inhibitory dipeptides. Eur Food Res Technol. 224:785-790.
127. Sheard PR, Wood JD, Nute GR, Ball RC. 1998. Effects of grilling to 80 °C on the chemical composition of pork loin chops and some observations on the UK National Food Survey estimate of fat consumption. Meat Sci. 49:193-204.
128. Simopoulos AP. 2002. The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomed Pharmacoth. 56:365-379.
129. Siri-Tarino PW, Sun Q, Hu FB, Krauss RM. 2010. Meta-analysis of prospective cohort studies evaluating the association of saturated fat with cardiovascular disease. Am J Clin Nutr. 91:535-546.
130. Tapola NS, Lyyra ML, Karvonen, HM, Uusitupa MI, Sarkkinen ES. 2004. The effect of meat products enriched with plant sterols and minerals on serum lipids and blood pressure. Int J Food Sci Nutr. 55:389-397.
131. Työppönen S, Petäjä E, Mattila-Sandlhom T. 2003. Bioprotective and probiotics for dry sausages. Int J Food Microbiol. 83:233-44.
132. USDA. 2010. National Nutrient Database for Standard Reference. [Accessed May 5, 2010] Available at http://www.nal.usda.gov/fnic/foodcomp/Data/.
133. Valencia I, O’Grady MN, Ansorena D, Astiasarán I, Kerry JP. 2008. Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants. Meat Sci. 80:1046-1054.
134. Varela G, Moreiras O, Carbajal A, Campo M. 1996. Household budget survey Spain 1990-91. National Study on Nutrition and Food Consumption, 1991, Vol. I. Instituto Nacional de Estadística. Madrid. Spain.
135. Walsh MM, Kerry JF, Buckley DJ, Arendt EK, Morrissey PA. 1998. Effect of dietary supplementation with α-tocopheryl acetate on stability of reformed and restructured low nitrite cured turkey products. Meat Sci. 50:191-201.
136. WCRF. 2007. World Cancer Research Fund/American Institute for Cancer Research. Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective. Washington, DC: AICR. [Accessed May 5, 2010]. Available from http://www.dietandcancerreport.org/?p = ER.
137. WHO. 2003. Diet, Nutrition and the Prevention of Chronic Diseases. WHO Technical Report Series 916. WHO Library Cataloguing-in-Publication Data. Geneva.
138. Williamson CS, Foster RK, Stanner SAY, Buttriss JL. 2005. Red meat in the diet. Nutr Bull. 30:323-355.
139. Wood JD, Enser M, Richarson RI, Whittington FM. 2008. Fatty acids in meat and meat products. In: Chow CK, editor. Fatty Acids in Foods and Their Health Implications. Boca Raton, FL: CRC Press, Taylor and Francis Group. pp. 87-107.
140. Zhang W, Xiao S, Samaraweera H, Lee EJ, Ahn DU. 2010. Improving functional value of meat products. Meat Sci. 86:15-31.