ArticleBioinformation2019
A review on functional ingredients in red meat products.
Article in Bioinformation, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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Who cites it
17 citing papers in PubMed.
- Proteolytic Tenderization of Pork Loin with Papain and Bromelain and Its Physicochemical and Sensory Effects.Foods (Basel, Switzerland) · 2026Article
- Red Grape Pomace as a Quality-Modulating Ingredient in Dairy Cattle Salamis.Foods (Basel, Switzerland) · 2026Article
- Valorization of By-Products for Functional Ingredients in Meat and Meat Replacers: A Circular Bioeconomy Approach.Foods (Basel, Switzerland) · 2026Review
- Effects of Whey and Plant-Based Additives on Technological and Microbiological Characterization of Fermented Raw-Dried Pork Meat Snacks of Human Grade Standard.Foods (Basel, Switzerland) · 2025Article
- Dietary Fibres in Processed Meat: A Review on Nutritional Enhancement, Technological Effects, Sensory Implications and Consumer Perception.Foods (Basel, Switzerland) · 2025Review
- Effect of chilled storage period on the volatile organic compounds and bacterial community in goose meat.Food chemistry: X · 2024Article
- Untargeted metabolomics using liquid chromatography-high resolution mass spectrometry and chemometrics for analysis of non-halal meats adulteration in beef meat.Animal bioscience · 2024Article
- Article
- Analysis of Quality and Color Properties according to the Gas Composition (Modified Atmosphere Packaging) of Pork Sous-Vide Ham Preserved in Natural Brine.Food science of animal resources · 2023Article
- Assessment of Antioxidant Stability of Meat Pâté withAntioxidants (Basel, Switzerland) · 2023Article
- Properties and physiological effects of dietary fiber-enriched meat products: a review.Frontiers in nutrition · 2023Review
- Nutritional and Health-Promoting Value of Poultry Meatballs with the Addition of Plant Components.Foods (Basel, Switzerland) · 2022Article
- Influence of Foods and Nutrition on the Gut Microbiome and Implications for Intestinal Health.International journal of molecular sciences · 2022Review
- Effect of Wet Aging on Color Stability, Tenderness, and Sensory Attributes ofAnimals : an open access journal from MDPI · 2021Article
- Performance of Black Bengal goat: a 50-year review.Tropical animal health and production · 2021Review
- Strategies to Improve Meat Products' Quality.Foods (Basel, Switzerland) · 2020Review
- Important roles of dietary taurine, creatine, carnosine, anserine and 4-hydroxyproline in human nutrition and health.Amino acids · 2020Review
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Meat and meat products are important foods with essential nutritional components such as essential amino acids, fatty acids, vitamins and minerals that form a significant component for the normal physiological and biochemical processes. However, the main drawback of meat and meat products is the absence of dietary fibre and the presence of saturated fat. Value improvement can be done by the incorporation of functional ingredients into the meat products. The use of functional ingredients in meat products offers processors the opportunity to enhance the functional and nutritional value of their products. Vegetable proteins, dietary fibre, cereal by-products, fruits, legumes, spices, herbs, and lactic acid bacteria that have been used alone or in combination for the enhancement of the functional value of meat and meat products were studied. Hence, the current review focuses on the functional ingredients incorporated in meat products.
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Registered trials
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