Impacts of different cooking and storage methods on the retention and in vitro bioaccessibility of l-carnitine in veal muscle (M. longissimus dorsi)

Although an essential component of the diet, the consumption of meat is in question. Meat is a major source of beneficial compounds but it also contains other substances with negative health implications. Functional foods, which are leading trends in the food industry, constitute an excellent opportunity for the meat sector to improve healthier meat options. Most studies on meat-based functional foods have focused mainly on the application of different strategies (animal production practices and meat transformation systems) to improve (increase/reduce) the presence of bioactive (healthy/unhealthy) compounds; these have led to the development of numerous products, many of them by the meat industry. However, like other foods, after purchase meats undergo certain processes before they are consumed, and these affect their composition. Although domestic handling practices can significantly alter the make-up of the marketed product in terms of healthy/unhealthy compounds, there are very few studies on their consequences. This paper provides an overview of the influence of different domestic practices (from shopping to eating) habitually followed by consumers on the presence of, and consequently on the levels of exposure to, (healthy and unhealthy) food components associated with the consumption of meats, with special reference to meat-based functional foods.

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Implications of domestic food practices for the presence of bioactive components in meats with special reference to meat-based functional foods

Jiménez‐Colmenero

Cofrades

Herrero

et al. 2017

Critical Reviews in Food Science and Nutrition

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Impacts of different cooking and storage methods on the retention and in vitro bioaccessibility of l-carnitine in veal muscle (M. longissimus dorsi)

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Implications of domestic food practices for the presence of bioactive components in meats with special reference to meat-based functional foods

Implications of domestic food practices for the presence of bioactive components in meats with special reference to meat-based functional foods

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