Healthier Meat and Meat Products

A topical collection in Foods (ISSN 2304-8158). This collection belongs to the section "Meat".

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Collection Editor
IPOA Research Group, Agro-Food Technology Department, Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, Spain
Interests: functional foods; dietary fiber; natural inhibitors; antioxidants; healthier meat products; essential oils; in vitro digestion
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Collection Editor
IPOA Research Group, AgroFood Technology Department, Orihuela Polytechnical High School, Universidad Miguel Hernandez de Elche, Orihuela, Spain
Interests: functional and healthy foods; dietary fibers; healthy meat products; animal-based foods; plant-protein analogues

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Topical Collection Information

Dear Colleagues,

Consumers' growing concern for their health is leading to increasing demand for healthier and more nutritional foods. Meat products are major sources of high-quality proteins and many bioactive compounds (iron, zinc, and B vitamins). However, meat and meat products have also been associated with nutrients and nutritional profiles that are also considered negatives, including high levels of fats, especially saturated fatty acids, cholesterol, nitrites, and sodium. Some of these compounds have been related to an increased risk of suffering some important non-communicable diseases such as cardiovascular diseases, cancer and high blood pressure, among others. This has led many health agencies to recommend reducing the consumption of meat and meat products. For this reason, the trend toward developing healthier meat and meat products is increasingly important. In this way, different strategies have been applied, such as decreasing salt and nitrite addition by substitution for other compounds or plant extracts or fungi extracts or even developing new technological processes; decreasing fat content by substitution with dietary fibers, high-protein ingredients, or bulking agents; substituting saturated fatty acids with unsaturated ones using vegetable oils or gelled emulsions or oleogels, etc. All of these strategies should be optimized and fine-tuned for each specific production process in order to make it technologically viable and to obtain meat products that not only meet healthy nutritional requirements but are also accepted by the consumer.

Prof. Dr. Juana Fernández-López
Prof. Dr. Jose Angel Perez-Alvarez
Prof. Dr. Alfredo Jorge Costa Teixeira
Collection Editors

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  • meat products
  • healthy
  • unsaturated fatty acids
  • nitrites
  • salt
  • vegetable oils
  • gelled emulsions
  • meat consumption
  • nutritional requirements

Published Papers

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