SciELO - Scientific Electronic Library Online

 
vol.24 issue3Passiflora quadrangularis L. PREVENTS EXPERIMENTAL HYPERTENSION AND VASCULAR REMODELLING IN RATS EXPOSED TO NITRIC OXIDE DEFICIT author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Journal

Article

Indicators

Related links

  • On index processCited by Google
  • Have no similar articlesSimilars in SciELO
  • On index processSimilars in Google

Share


Vitae

Print version ISSN 0121-4004

Abstract

MIRELES-ARRIAGA, A. I et al. FUNCTIONAL RESTRUCTURED MEAT: APPLICATIONS OF INGREDIENTS DERIVED FROM PLANTS. Vitae [online]. 2017, vol.24, n.3, pp.196-204. ISSN 0121-4004.  https://doi.org/10.17533/udea.vitae.v24n4a05.

Background:

Meat is an important source of nutrients. However, in recent years their consumption is associated with chronic-degenerative diseases giving it the perception of “unhealthy food” Given that meat is an affordable source of quality protein; its improvement entails a huge challenge for the industry and science.

Methods:

The search and structured review of the literature in the last ten years in the scientific databases of articles related to the elaboration of restructured meat products with functional ingredients derived from plants.

Objective:

This work presents a general overview, as well as the most representative studies on the elaboration of restructured meat with ingredients from plants considered functional.

Conclusions:

The present review is intended to emphasize the use of plant natural ingredients in the elaboration of functional restructured meat products as an alternative for consumers allowing the inclusion of functional compounds beneficial to human health in their daily diet.

Keywords : functional meat; fiber; antioxidants; fruit juices; food economy.

        · abstract in Spanish     · text in English     · English ( pdf )