Functional Properties of Meat in Athletes’ Performance and Recovery

Corcia, Martina di; Tartaglia, Nicola; Polito, Rita; Ambrosi, Antonio; Messina, Gaetana; Francavilla, Vincenzo Cristian; Cincione, Raffaele Ivan; Malva, Antonella della; Ciliberti, Maria Giovanna; Sevi, A.; Messina, Antonietta; Albenzio, Marzia

doi:10.3390/ijerph19095145

Cited by 8 publications

(5 citation statements)

References 120 publications

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“…Meats, particularly red meats, have long faced criticism for their content of saturated fat. However, meats also encompass significant quantities of monounsaturated fatty acids such as conjugated linoleic acid which are important for athletes and can lead to a reduction of fatigue and increase exercise outcome [ 31 , 32 ].…”

Section: Nutrition For Elite Fencersmentioning

confidence: 99%

Nutrition for European Elite Fencers: A Practical Tool for Coaches and Athletes

Lomazzi

2024

Nutrients

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The aim of this narrative review is to create a comprehensive, innovative, and pragmatic resource to guide elite fencers and coaches in making strategic nutritional choices to enhance performance and facilitate recovery. The literature review identified only 12 articles specifically addressing the topic of nutrition for fencers. Thus, the recommendations provided in this review derive also from articles dealing with similar sports, such as martial arts, and from investigations with European elite fencers and their coaches. For elite fencers, it is suggested to consume daily 7–11 g/kg of body weight (BW) of carbohydrates and 1.5–2 g/kg of BW of proteins and allocate 25% to 30% of the total energy intake to essential fats, with a specific focus on omega-3 fatty acids. The timing of meals, ideally within one hour after exertion, plays a pivotal role in restoring glycogen reserves and preventing injuries. The intake of leucine, creatine, omega-3, collagen, and vitamins C and D is proposed as a strategy for injury recovery. It is worth acknowledging that even when personalized plans are provided, implementation can be challenging, especially during competitions and training camps.

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Section: Nutrition For Elite Fencersmentioning

confidence: 99%

Nutrition for European Elite Fencers: A Practical Tool for Coaches and Athletes

Lomazzi

2024

Nutrients

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“…For example, chicken breast meat contains little fat (about 1.6%), of which unsaturated fatty acids constitute about 66%, a lot of protein (about 23%) with a good amino acid composition, and low collagen content (incomplete protein) [3]. Therefore, it can be an important ingredient of nutritious meals not only at home but also while traveling [4], doing sports [5], and even during military expeditions [6]. The factor limiting the use of meat's potential to meet the nutritional needs of various consumer groups is its perishability.…”

Section: Introductionmentioning

confidence: 99%

Effect of PEF Treatment on Chosen Properties of Raw and Hot Air- and Freeze-Dried Poultry Meat

Nowacka,

Szymanska,

Rybak

et al. 2024

Applied Sciences

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The properties of fresh meat, such as high water activity, a slightly acidic reaction, and the availability of carbohydrates and proteins, make it a microbiologically unstable and easily perishable raw material. One of the oldest food preservation techniques is drying. Furthermore, non-thermal food processing techniques such as pulse electric field (PEF) treatment can be used to support the drying process and change the properties of the obtained product. Thus, this study aimed to analyze the impact of pulsed electric field treatment on the hot air-drying and freeze-drying of poultry meat as well as on the quality of the dried meat. The PEF pretreatment and drying methods significantly altered the physical characteristics of the poultry meat. The PEF treatment enhanced the efficiency of freeze-drying by electroporation, reducing drying time and shrinkage. However, in the hot air-drying, the PEF-treated samples prolonged drying, potentially due to muscle structure damage and increased shrinkage. The pretreatment techniques affected the structure of the meat and positively influenced the higher porosity and lower shrinkage. Also, drying decreased the water activity and increased the dry matter content, which ensured the safety of the final product. The freeze-dried material exhibited a higher rehydration rate, improved hygroscopic properties, and better meat color compared to the hot air-dried material. Nevertheless, the selection of the process parameters, for both the pretreatment and drying process, is crucial to ensure a high quality of the dried meat product and should be selected carefully in order to guarantee that the highest quality of the dried product is obtained.

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“…Regarding the food industry, meat and meat products play a key role in human diet and health due to being an important source of macronutrients like proteins and fat, as well as micronutrients like minerals and vitamins. These components are involved in a wide variety of human health benefits related to muscle function; they are anti-inflammatory, antioxidant detoxifiers, contributing to mitochondrial function, cell membrane stability, Resources 2023, 12, 148 2 of 11 muscle regeneration, cytoprotection, immunity booster, osmoregulation, transport, protein synthesis, among others [4]. However, differences in meat and meat product composition are related to the type of meat and processing conditions [5].…”

Section: Introductionmentioning

confidence: 99%

Valorization of Potato Peel Waste as Natural Additive for Use in Meat Products

Espinoza-García,

Torres-Martínez,

Vargas-Sánchez

et al. 2023

Resources

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Potato peel is a waste generated in large amounts in the food industry; however, it has been shown that these residues are an important source of antioxidant compounds. The effect of potato peel powder addition (2, 5, and 10%) on the physicochemical, sensory, and antioxidant status of pork patties during refrigerated storage (2 °C/9 days/under dark) was evaluated. Polyphenol content and antioxidant activity of potato peel powder ethanol extract were determined. Pork patties were subjected to proximate chemical composition, physicochemical, and sensory evaluations. Results showed that potato peel ethanol extract at the highest used concentration (500 µg/mL) is an important source of total phenolic (>50 mg gallic acid equivalents/g) and chlorogenic acid compounds (ca. 40 mg chlorogenic acid equivalents/g) and exerts free radical scavenging (>50% of DPPH inhibition) and reducing power activity (<0.5 abs) (p < 0.05). Additionally, potato peel powder incorporation in raw pork patties reduces changes in pH, lipid oxidation, water-holding capacity, cooking loss weight, and color values during storage. Although an effect was observed on texture and sensory values (color and appearance) of raw patties, depending on addition level (p < 0.05), no differences were found in color appearance, odor, flavor, juiciness, fat sensation, texture, and overall acceptability of cooked patties between treatments (p > 0.05). The use of potato peel powder as a natural antioxidant for meat products is recommended.

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Functional Properties of Meat in Athletes’ Performance and Recovery

Cited by 8 publications

References 120 publications

Nutrition for European Elite Fencers: A Practical Tool for Coaches and Athletes

Nutrition for European Elite Fencers: A Practical Tool for Coaches and Athletes

Effect of PEF Treatment on Chosen Properties of Raw and Hot Air- and Freeze-Dried Poultry Meat

Valorization of Potato Peel Waste as Natural Additive for Use in Meat Products

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