Development and assessment of healthy properties of meat and meat products designed as functional foods.

@article{OlmedillaAlonso2013DevelopmentAA,
  title={Development and assessment of healthy properties of meat and meat products designed as functional foods.},
  author={Bego{\~n}a Olmedilla-Alonso and Francisco Jim{\'e}nez-Colmenero and F J S{\'a}nchez-Muniz},
  journal={Meat science},
  year={2013},
  volume={95 4},
  pages={919-30}
}
This review deals with the two major aspects to be considered in the context of meat-based functional foods and human health. One involves the different strategies used to improve (increase or reduce) the presence of bioactive (healthy and unhealthy) compounds in meat and meat products in order to develop potential meat-based functional foods; these strategies are basically concerned with animal production practices, meat processing and storage, distribution and consumption conditions. Since… CONTINUE READING
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