Incorporation of Food Materials as a Source of Dietary Fibres and Natural Antioxidants in Meat Products and their Effect on Product Quality and Human Health: A Mini Review
Notice bibliographique
Résumé
Meat and meat products share an important status among the various food products because of their high biological value with the goodness of nutritional compounds. Meat is a perfect source of protein along with minerals, vitamins, amino acids, essential fatty acids and many other specific nutrients. Socio-economic factors have to lead to a change in lifestyle, which in turn has increased the demand for ready to eat products, among which meat products are also rapidly gaining attraction of consumers. Although these meat products have good nutritional value, they generally contain a large amount of fat and added salts but are lack of dietary fibre which leads to various health problems in human consuming meat and meat products. Lack of dietary fibre in meat products gives birth to coronary heart diseases, diabetes, high blood pressure and intestinal cancer etc. Consumers are growing their consciousness towards the health aspect without compromising on nutritional benefits. Therefore, meat products fortified with significant levels of dietary fibre has been suggested. 28-36 g/day dietary fibre is recommended and which can be met by their incorporation in the diet of people consuming meat and meat products. The insoluble part of dietary fibre helps in regulation of intestinal function whereas soluble dietary fibre regarded as helpful in lowering cholesterol level by absorbing glucose in the intestine. Another critical problem concerning meat and meat products is the lipid oxidation which reduces the shelf life of product during storage. Natural antioxidants are suggested for retarding lipid oxidation and ultimately enhancing the shelf life of the product under storage. Synthetic antioxidants are losing publicity because they have revealed several toxicological effects during various studies. Thus there is a growing trend of use of natural antioxidants along with the dietary fibre obtained from plant sources in meat and meat products. Various food wastes such as fruit and vegetable by-products from food processing industries can serve the purpose of dietary fibre as well as natural antioxidants because of the polyphenolic compounds present in them. Generally, these by-products from fruit and vegetable processing industries are cheap, and their utilisation develops indirect income generation. The utilisation of vegetable and fruit wastes as a source of dietary fibre and natural antioxidants also reduces pollution to some extent which might be caused by their disposal. Thus along with waste reduction, cost reduction in economic terms, it also helps the environment by decreasing the load of their disposal. The incorporation of these by-products from various plant sources attracts consumers as they improve quality attributes viz. physicochemical, microbiological and organoleptic properties in meat and its products with health benefits and hence gives satisfaction to the consumers regarding their health consciousness.
Récupéré en direct depuis OpenAlex et désinversé. Les résumés ne sont pas conservés dans cette base de données : les index inversés représentent 8,6 Go des 9,3 Go de texte de la base, et le serveur dispose de 13 Go libres.
Comment cette classification a été obtenuedéplier
Prédiction distillée sur la base complète
Imitation des enseignantsNi prévalence calibrée, ni vérité terrain. Validation humaine à venir. Apprise à partir de 10 348 étiquettes directes de Codex et de 10 348 étiquettes directes de Gemma. Le mode candidate est l'union des têtes enseignantes seuillées; le consensus est leur intersection. Ces sorties portent le statut machine_predicted_unvalidated et ne sont ni des étiquettes humaines ni des étiquettes directes de modèles de pointe.
Scores Codex et Gemma par catégorie
| Catégorie | Codex | Gemma |
|---|---|---|
| Métarecherche | 0,003 | 0,001 |
| Méta-épidémiologie (sens strict) | 0,000 | 0,000 |
| Méta-épidémiologie (sens large) | 0,002 | 0,000 |
| Bibliométrie | 0,000 | 0,001 |
| Études des sciences et des technologies | 0,000 | 0,000 |
| Communication savante | 0,000 | 0,000 |
| Science ouverte | 0,000 | 0,000 |
| Intégrité de la recherche | 0,000 | 0,000 |
| Charge utile insuffisante (le modèle a refusé de juger) | 0,000 | 0,000 |
Scores machine (provisoires)
Les deux têtes enseignantes du modèle étudiant, lues sur ce travail. Un score ordonne la base pour la relecture; il n'affirme jamais une catégorie, et le statut de validation accompagne chaque rangée tel quel.
Scores de référence d'un modèle non mature (critères de maturité non atteints, 7 itérations). Un score ordonne; il n'affirme jamais une catégorie.
score_only:v0-immature-baseline · tel quel depuis la passe de notation : score_only signifie que le nombre peut ordonner les travaux, et qu'aucune étiquette de catégorie n'en découleClassification
machine, non validéePrédiction automatique; un appel candidat d’une seule tête enseignante, pas un consensus.
Le détail, modèle par modèle et score par score, se trouve en fin de page sous « Comment cette classification a été obtenue ».