Author/Authors :
denktaş, sevgül afyon kocatepe üniversitesi - afyon meslek yüksekokulu - gıda teknolojisi programı, Turkey
Title Of Article :
Increasing Of Functionality Meat And Meat Products
Abstract :
The relation between health and nutrition has been popular at last year. So consumers select functional foods which are healthier than the others. Especially meat and meat products has negative perception on people due to they cause to increase in risk of canser and high colesterol. At this rewiev, studies about doing healthy and functional meat and meat products were investigated. For developing nutrition quality and functionality of raw meat vitamine E, vitamine C and selenyum are added to animal nutrition. With addition of several functional ingredients to product during process, meat products can be better in terms of sensory, textural and functionality.
NaturalLanguageKeyword :
Functionality , Ingredients , Meat Quality , Meat products
JournalTitle :
Kocatepe Veterinary Journal
