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Novel approaches to improve meat products' healthy characteristics: a review on lipids, salts, and nitrites

2023Journal article Open access
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dc.contributor.authorRodrigues, Sandra
dc.contributor.authorVasconcelos, Lia
dc.contributor.authorLeite, Ana
dc.contributor.authorFerreira, Iasmin da Silva
dc.contributor.authorPereira, Etelvina
dc.contributor.authorTeixeira, Alfredo
dc.date.accessioned2020-04-01T09:16:24Z
dc.date.available2020-04-01T09:16:24Z
dc.date.issued2023
dc.description.abstractMeat products are a staple of many diets around the world, but they have been subject to criticism due to their potential negative impact on human health. In recent years, there has been a growing interest in developing novel approaches to improve the healthy characteristics of meat products, with a particular focus on reducing the levels of harmful salts, lipids, and nitrites. This review aims to provide an overview of the latest research on the various methods being developed to address these issues, including the use of alternative salts, lipid-reducing techniques, and natural nitrite alternatives. By exploring these innovative approaches, we can gain a better understanding of the potential for improving the nutritional value of meat products, while also meeting the demands of consumers who are increasingly concerned about their health and well-being.pt_PT
dc.description.sponsorshipAuthors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020); Laboratory of Carcass and Meat Quality, Agriculture School of Polytechnic Institute of Bragança ”Cantinho do Alfredo”. The authors A. Teixeira and S.S.Q. Rodrigues are members of the Healthy Meat network, funded by CYTED (ref. 119RT0568).
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationRodrigues, Sandra; Vasconcelos, Lia Inês Machado; Leite, Ana; Ferreira, Iasmin da Silva; Pereira, Etelvina; Teixeira, Alfredo (2023). Novel approaches to improve meat products' healthy characteristics: a review on lipids, salts, and nitrites. Foods. eISSN 2304-8158. 12:15, p. 1-18pt_PT
dc.identifier.doi10.3390/foods12152962
dc.identifier.eissn2304-8158
dc.identifier.urihttp://hdl.handle.net/10198/21314
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectMeat productspt_PT
dc.subjectLipidspt_PT
dc.subjectSaltspt_PT
dc.subjectNitritespt_PT
dc.subjectNew technologypt_PT
dc.subjectNew processes
dc.subjectReduction/replacement
dc.subjectHealth
dc.titleNovel approaches to improve meat products' healthy characteristics: a review on lipids, salts, and nitritespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleFoodspt_PT
person.familyNameRodrigues
person.familyNameVasconcelos
person.familyNameLeite
person.familyNameFerreira
person.familyNameTeixeira
person.givenNameSandra
person.givenNameLia
person.givenNameAna
person.givenNameIasmin da Silva
person.givenNameAlfredo
person.identifier2638674
person.identifier958487
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person.identifier.orcid0000-0003-3301-1729
person.identifier.orcid0009-0003-1035-5622
person.identifier.orcid0000-0002-4480-724X
person.identifier.orcid0000-0003-0162-7182
person.identifier.orcid0000-0003-4607-4796
person.identifier.ridC-6486-2008
person.identifier.ridG-4118-2011
person.identifier.scopus-author-id14048942500
person.identifier.scopus-author-id57224659068
person.identifier.scopus-author-id56195849200
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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