Review article

The ways of improving nutritional and functional properties of meat

Ana Kaić ; Zavod za specijalno stočarstvo, Sveučilište u Zagrebu Agronomski fakultet, Svetošimunska cesta 25, Zagreb
Ivica Kos ; Zavod za specijalno stočarstvo, Sveučilište u Zagrebu Agronomski fakultet, Svetošimunska cesta 25, Zagreb
Božidar Nikšić, dipl.ing.agr ; Budak 126 a, Gospić

Abstract

The role of meat in the human diet is a frequent topic of discussion, nowadays. Although the nutritional value of meat is undoubtedly
high, very often its consumption is presented as one of the most important factors in the diet which adversely aff ects human health.
Nevertheless, the development and implementation of strategy for meat as functional foods provide many diff erent possibilities for
modifi cation of individual components of meat and meat products. This creates new trends in the sale and consumption of meat
and meat products, and thus off er in the market becomes larger and more diverse. Taking into account the fi ndings and theoretical
assumptions of functional foods, this paper describes the development of its concept in Japan and the European Union. Furthermore, it describes strategy that is used to change the composition of animal carcass and raw meat in order to achieve planned functional properties as well as the methods of modifi cation the ingredients of adverse to human health and the possibilities of adding ingredients with functional characteristics.

Keywords

functional foods; meat; strategies

Hrčak ID:

112277

URI

https://hrcak.srce.hr/112277

Publication date:

1.12.2013.

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