Novel approaches to improve meat products' healthy characteristics: a review on lipids, salts, and nitrites

• Autor(a) principal: Rodrigues, Sandra
• Data de Publicação: 2020
• Outros Autores: Vasconcelos, Lia, Leite, Ana, Ferreira, Iasmin da Silva, Pereira, Etelvina, Teixeira, Alfredo
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10198/21314
• topic: Meat products; Lipids; Salts; Nitrites; New technology; New processes; Reduction/replacement; Health

Meat products are a staple of many diets around the world, but they have been subject to criticism due to their potential negative impact on human health. In recent years, there has been a growing interest in developing novel approaches to improve the healthy characteristics of meat products, with a particular focus on reducing the levels of harmful salts, lipids, and nitrites. This review aims to provide an overview of the latest research on the various methods being developed to address these issues, including the use of alternative salts, lipid-reducing techniques, and natural nitrite alternatives. By exploring these innovative approaches, we can gain a better understanding of the potential for improving the nutritional value of meat products, while also meeting the demands of consumers who are increasingly concerned about their health and well-being.