New Strategies to Improve the Functionality of Meat and Meat Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: closed (30 April 2020) | Viewed by 12636
Special Issue Editor
Interests: meat products; meat science; meat science and technology; food processing; meat; meat quality
Special Issue Information
Dear Colleagues,
Meat and meat products have been highly associated with human health since they contain many necessary components which are useful in maintaining a good health. To improve the functionality of meat and meat products, there are many new emerging ingredients and processing techniques.
Functionality is defined as the ability to promote health with bioactive compounds which might improve the antioxidant and antimicrobial activity, antihypertension, etc. As a result, the occurrence of chronic diseases, such as cardiovascular disease, high blood pressure, and certain types of cancer, might be delayed or avoided altogether.
Reducing the nonmeat ingredients and adding functional ingredients for functional meat products to create a ‘clean label’is of great interest for consumers. Furthermore, meat and meat products using new ingredients or technology could improve the product functionality of meat and meat products, making them healthier.
This Special Issue will discuss the product functionality of meat and meat products using new ingredients and technologies as compared to the previous ones and suggest how these affect the functional properties in meat and meat products.
Prof. Dr. Koo Bok Chin
Guest Editor
Manuscript Submission Information
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Keywords
- Meat
- Meat products
- Functional meat products
- New emerging ingredients and processing techniques
- Meat nutrients
- Bioactive compounds
- Antioxidant
- Antihypertension
- Antimicrobial activity
- Function foods
- Meat science
- Meat science and technology
- Meat
- Meat quality