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Molecules 2018, 23(2), 307; https://doi.org/10.3390/molecules23020307

Bioactive Compounds in Functional Meat Products

1
Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Nowoursynowska Street 159c, 02-776 Warsaw, Poland
2
Institute of Genetics and Animal Breeding, Polish Academy of Sciences, 05-552 Jastrzębiec, Poland
3
Department of Pharmacognosy, University of Vienna, Althanstrasse 14, 1090 Vienna, Austria
*
Author to whom correspondence should be addressed.
Received: 18 December 2017 / Revised: 20 January 2018 / Accepted: 20 January 2018 / Published: 31 January 2018
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Abstract

Meat and meat products are a good source of bioactive compounds with positive effect on human health such as vitamins, minerals, peptides or fatty acids. Growing food consumer awareness and intensified global meat producers competition puts pressure on creating new healthier meat products. In order to meet these expectations, producers use supplements with functional properties for animal diet and as direct additives for meat products. In the presented work seven groups of key functional constituents were chosen: (i) fatty acids; (ii) minerals; (iii) vitamins; (iv) plant antioxidants; (v) dietary fibers; (vi) probiotics and (vii) bioactive peptides. Each of them is discussed in term of their impact on human health as well as some quality attributes of the final products. View Full-Text
Keywords: meat; functional food; additives; bioactive compounds; fortification meat; functional food; additives; bioactive compounds; fortification
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Pogorzelska-Nowicka, E.; Atanasov, A.G.; Horbańczuk, J.; Wierzbicka, A. Bioactive Compounds in Functional Meat Products. Molecules 2018, 23, 307.

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