Application of functional ingredients in canned meat production

• Autor(a) principal: ABZHANOVA,Sholpan
• Data de Publicação: 2022
• Outros Autores: ZHAKSYLYKOVA,Gulshat, KULAZHANOV,Talgat, BAYBOLOVA,Lyazzat, NABIYEVA,Zhanar
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101302
• topic: modern nutrition; food structure; bioactive compounds; scientific strategy; quality improvement; innovative technologies

Abstract A comprehensive literature search was conducted. An extended search was performed, including a targeted search on the websites of a number of intergovernmental and non-governmental organisations. All links identified in databases and search engines were uploaded to the Covidence systematic review tool for automatic deduplication and blind screening. The generalised material of the analysis represents a new typological basis of the market strategy for the analysis of the practices used by the dominant producers in the meat canning industry. Only a limited number of papers note the possible benefits of using functional ingredients in canned meat for human health, therefore further studies are required that would provide convincing evidence of the benefits of functional ingredients. As scientific evidence increases, researchers and meat producers should make more efforts to inform and educate consumers about the health benefits of functional ingredients used in meat canning.