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Characteristics and consumer acceptance of healthier meat and meat product formulations—a review.

Swapna, H. C. and Amit Kumar, Rai and Modi, V. K. and Bhaskar, N. (2012) Characteristics and consumer acceptance of healthier meat and meat product formulations—a review. Journal of Food Science and Technology, 49 (6). pp. 653-664. ISSN 0022-1155

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Abstract

Awareness of health and nutrition has led to the development of “functional foods” which is a new approach to achieve healthier status thus reducing the risk of diseases. Meat has been highly exploited as a functional ingredient/food in recent years wherein meat has either been modified or incorporated into non meat products. Changing consumer demand has influenced the market for all types of meat. The development and marketing the functional foods can be, however, very challenging compared to the foods that conventionally have a high health image. This review gives the overall perception about importance of using meat/meat products as a functional food.

Item Type: Article
Uncontrolled Keywords: Functional food . Healthier meat based products . n3 enriched egg . Carotenoid
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Nov 2012 10:52
Last Modified: 09 Nov 2016 11:19
URI: http://ir.cftri.com/id/eprint/11007

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