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Incorporation of Food Materials as a Source of Dietary Fibres and Natural Antioxidants in Meat Products and their Effe...
ISSN: 1927 - 520X
Publisher: author
Incorporation of Food Materials as a Source of Dietary Fibres and Natural Antioxidants in Meat Products and their Effe...
Indexed in
Agriculture and Food Sciences
ARTICLE-FACTOR
1.3
Article Basics Score: 2
Article Transparency Score: 2
Article Operation Score: 3
Article Articles Score: 2
Article Accessibility Score: 2
SUBMIT PAPER ASK QUESTION
International Category Code (ICC):
ICC-0202
Publisher: Lifescience Global Inc.
International Journal Address (IAA):
IAA.ZONE/192710351520X
eISSN
:
1927 - 520X
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Abstract
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 ...
