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<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Novel trends in development of dietary fiber rich meat products—a critical review</title><author><name sortKey="Mehta, Nitin" sort="Mehta, Nitin" uniqKey="Mehta N" first="Nitin" last="Mehta">Nitin Mehta</name><affiliation><nlm:aff id="Aff1">Department of Livestock Products Technology, Lala Lajpat Rai University of Vety. & Animal Sciences, Hisar, 125004 India</nlm:aff></affiliation><affiliation><nlm:aff id="Aff2">Technology of Animal Foods, Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli Sonepat, 131028 India</nlm:aff></affiliation></author><author><name sortKey="Ahlawat, S S" sort="Ahlawat, S S" uniqKey="Ahlawat S" first="S. S." last="Ahlawat">S. S. Ahlawat</name><affiliation><nlm:aff id="Aff1">Department of Livestock Products Technology, Lala Lajpat Rai University of Vety. & Animal Sciences, Hisar, 125004 India</nlm:aff></affiliation></author><author><name sortKey="Sharma, D P" sort="Sharma, D P" uniqKey="Sharma D" first="D. P." last="Sharma">D. P. Sharma</name><affiliation><nlm:aff id="Aff1">Department of Livestock Products Technology, Lala Lajpat Rai University of Vety. & Animal Sciences, Hisar, 125004 India</nlm:aff></affiliation></author><author><name sortKey="Dabur, R S" sort="Dabur, R S" uniqKey="Dabur R" first="R. S." last="Dabur">R. S. Dabur</name><affiliation><nlm:aff id="Aff1">Department of Livestock Products Technology, Lala Lajpat Rai University of Vety. & Animal Sciences, Hisar, 125004 India</nlm:aff></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PMC</idno><idno type="pmid">25694673</idno><idno type="pmc">4325053</idno><idno type="url">http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4325053</idno><idno type="RBID">PMC:4325053</idno><idno type="doi">10.1007/s13197-013-1010-2</idno><date when="2013">2013</date><idno type="wicri:Area/Pmc/Corpus">000710</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en" level="a" type="main">Novel trends in development of dietary fiber rich meat products—a critical review</title><author><name sortKey="Mehta, Nitin" sort="Mehta, Nitin" uniqKey="Mehta N" first="Nitin" last="Mehta">Nitin Mehta</name><affiliation><nlm:aff id="Aff1">Department of Livestock Products Technology, Lala Lajpat Rai University of Vety. & Animal Sciences, Hisar, 125004 India</nlm:aff></affiliation><affiliation><nlm:aff id="Aff2">Technology of Animal Foods, Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli Sonepat, 131028 India</nlm:aff></affiliation></author><author><name sortKey="Ahlawat, S S" sort="Ahlawat, S S" uniqKey="Ahlawat S" first="S. S." last="Ahlawat">S. S. Ahlawat</name><affiliation><nlm:aff id="Aff1">Department of Livestock Products Technology, Lala Lajpat Rai University of Vety. & Animal Sciences, Hisar, 125004 India</nlm:aff></affiliation></author><author><name sortKey="Sharma, D P" sort="Sharma, D P" uniqKey="Sharma D" first="D. P." last="Sharma">D. P. Sharma</name><affiliation><nlm:aff id="Aff1">Department of Livestock Products Technology, Lala Lajpat Rai University of Vety. & Animal Sciences, Hisar, 125004 India</nlm:aff></affiliation></author><author><name sortKey="Dabur, R S" sort="Dabur, R S" uniqKey="Dabur R" first="R. S." last="Dabur">R. S. Dabur</name><affiliation><nlm:aff id="Aff1">Department of Livestock Products Technology, Lala Lajpat Rai University of Vety. & Animal Sciences, Hisar, 125004 India</nlm:aff></affiliation></author></analytic><series><title level="j">Journal of Food Science and Technology</title><idno type="ISSN">0022-1155</idno><idno type="eISSN">0975-8402</idno><imprint><date when="2013">2013</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en"><p>Meat and meat products are generally recognized as good sources of high biological value proteins, fat-soluble vitamins, minerals, trace elements and bioactive compounds. Changes in socioeconomic factors in recent years have increased the consumer’s preference for ready to eat foods including meat products. The processing of meat and meat products leads to generation of many functional compounds beneficial to human health but most of those foods are rich in fat, added salts but deficient in complex carbohydrates like dietary fiber and pose a health hazard that somehow is proved to be a predisposing factor for cardiovascular diseases, colon cancer, obesity including diabetes mellitus. With increasing consciousness among consumers about their nutrition and well being, there is a growing concern over nutritional diseases of affluence. Therefore an increase in dietary fiber inclusion in daily diet has been recommended. For adults, the recommended acceptable intakes of dietary fiber are 28–36 g/day, 70–80 % of which must be insoluble fiber. The insoluble fraction of dietary fiber has been related to intestinal regulation whereas soluble fiber is associated with decrease in cholesterol level and absorption of intestinal glucose. So incorporation of dietary fibers from different sources in meat products would help to enhance their desirability. Dietary fiber sources are generally agricultural byproducts that are comparatively cheap and incorporation in meat products reduces its overall cost. Whole grains and cereal brans are the rich source of insoluble fiber and pectins, gums, starch and other storage polysaccharides have high content of the soluble fraction. With this background, the effect of various dietary fibers on the quality attributes of meat and meat products with its physiological role has been reviewed here.</p></div></front></TEI><pmc article-type="review-article"><pmc-comment>The publisher of this article does not allow downloading of the full text in XML form.</pmc-comment>
<front><journal-meta><journal-id journal-id-type="nlm-ta">J Food Sci Technol</journal-id><journal-id journal-id-type="iso-abbrev">J Food Sci Technol</journal-id><journal-title-group><journal-title>Journal of Food Science and Technology</journal-title></journal-title-group><issn pub-type="ppub">0022-1155</issn><issn pub-type="epub">0975-8402</issn><publisher><publisher-name>Springer India</publisher-name><publisher-loc>India</publisher-loc></publisher></journal-meta><article-meta><article-id pub-id-type="pmid">25694673</article-id><article-id pub-id-type="pmc">4325053</article-id><article-id pub-id-type="publisher-id">1010</article-id><article-id pub-id-type="doi">10.1007/s13197-013-1010-2</article-id><article-categories><subj-group subj-group-type="heading"><subject>Review</subject></subj-group></article-categories><title-group><article-title>Novel trends in development of dietary fiber rich meat products—a critical review</article-title></title-group><contrib-group><contrib contrib-type="author" corresp="yes"><name><surname>Mehta</surname><given-names>Nitin</given-names></name><address><email>nmvets220@gmail.com</email></address><xref ref-type="aff" rid="Aff1"></xref><xref ref-type="aff" rid="Aff2"></xref></contrib><contrib contrib-type="author"><name><surname>Ahlawat</surname><given-names>S. S.</given-names></name><xref ref-type="aff" rid="Aff1"></xref></contrib><contrib contrib-type="author"><name><surname>Sharma</surname><given-names>D. P.</given-names></name><xref ref-type="aff" rid="Aff1"></xref></contrib><contrib contrib-type="author"><name><surname>Dabur</surname><given-names>R. S.</given-names></name><xref ref-type="aff" rid="Aff1"></xref></contrib><aff id="Aff1"><label></label>Department of Livestock Products Technology, Lala Lajpat Rai University of Vety. & Animal Sciences, Hisar, 125004 India</aff><aff id="Aff2"><label></label>Technology of Animal Foods, Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli Sonepat, 131028 India</aff></contrib-group><pub-date pub-type="epub"><day>28</day><month>4</month><year>2013</year></pub-date><pub-date pub-type="ppub"><month>2</month><year>2015</year></pub-date><volume>52</volume><issue>2</issue><fpage>633</fpage><lpage>647</lpage><history><date date-type="rev-recd"><day>10</day><month>4</month><year>2013</year></date><date date-type="accepted"><day>15</day><month>4</month><year>2013</year></date></history><permissions><copyright-statement>© Association of Food Scientists & Technologists (India) 2013</copyright-statement></permissions><abstract id="Abs1"><p>Meat and meat products are generally recognized as good sources of high biological value proteins, fat-soluble vitamins, minerals, trace elements and bioactive compounds. Changes in socioeconomic factors in recent years have increased the consumer’s preference for ready to eat foods including meat products. The processing of meat and meat products leads to generation of many functional compounds beneficial to human health but most of those foods are rich in fat, added salts but deficient in complex carbohydrates like dietary fiber and pose a health hazard that somehow is proved to be a predisposing factor for cardiovascular diseases, colon cancer, obesity including diabetes mellitus. With increasing consciousness among consumers about their nutrition and well being, there is a growing concern over nutritional diseases of affluence. Therefore an increase in dietary fiber inclusion in daily diet has been recommended. For adults, the recommended acceptable intakes of dietary fiber are 28–36 g/day, 70–80 % of which must be insoluble fiber. The insoluble fraction of dietary fiber has been related to intestinal regulation whereas soluble fiber is associated with decrease in cholesterol level and absorption of intestinal glucose. So incorporation of dietary fibers from different sources in meat products would help to enhance their desirability. Dietary fiber sources are generally agricultural byproducts that are comparatively cheap and incorporation in meat products reduces its overall cost. Whole grains and cereal brans are the rich source of insoluble fiber and pectins, gums, starch and other storage polysaccharides have high content of the soluble fraction. With this background, the effect of various dietary fibers on the quality attributes of meat and meat products with its physiological role has been reviewed here.</p></abstract><kwd-group xml:lang="en"><title>Keywords</title><kwd>Meat</kwd><kwd>Dietary fiber</kwd><kwd>Physico-chemical properties</kwd><kwd>Sensory quality</kwd></kwd-group><custom-meta-group><custom-meta><meta-name>issue-copyright-statement</meta-name><meta-value>© Association of Food Scientists & Technologists (India) 2015</meta-value></custom-meta></custom-meta-group></article-meta></front></pmc></record>Pour manipuler ce document sous Unix (Dilib)
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