Perspectives in production of functional meat products
2017
Аутори
Vasilev, DraganGlišić, Marija
Janković, V.
Dimitrijević, Mirjana
Karabasil, Nedjeljko
Suvajdžić, Branko
Teodorović, Vlado
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The meat industry has met new challenges since the World Health Organization classified processed meat in carcinogenic Group 1. In relation to this, the functional food concept in meat processing has gained importance, especially in reducing carcinogenic N-nitroso compounds and polycyclic aromatic hydrocarbons (PAHs) as an additional imperative, apart from the usual fat and salt reduction and product enrichment with functional ingredients. PAH reduction relies on control of the smoking process, but there is also a possibility they could be degraded by means of probiotic microorganisms or spices. The reduction of N-nitroso compounds could be provided by lowering the amount of added nitrite/nitrate, using substitutes for these chemicals, and/or by preventing conditions for the creation of N-nitroso compounds. Nevertheless, fat and salt reductions still remain topical, and rely mostly on the use of functional ingredients as their substitutes.
Извор:
59th International Meat Industry Conference (MEATCON2017), 2017, 85, UNSP 012033-Издавач:
- Iop Publishing Ltd, Bristol
Финансирање / пројекти:
- Унапређење и развој хигијенских и технолошких поступака у производњи намирница животињског порекла у циљу добијања квалитетних и безбедних производа конкурентних на светском тржишту (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46009)
DOI: 10.1088/1755-1315/85/1/012033
ISSN: 1755-1307
WoS: 000418556900033
Scopus: 2-s2.0-85030634546
Колекције
Институција/група
Fakultet veterinarske medicineTY - CONF AU - Vasilev, Dragan AU - Glišić, Marija AU - Janković, V. AU - Dimitrijević, Mirjana AU - Karabasil, Nedjeljko AU - Suvajdžić, Branko AU - Teodorović, Vlado PY - 2017 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1545 AB - The meat industry has met new challenges since the World Health Organization classified processed meat in carcinogenic Group 1. In relation to this, the functional food concept in meat processing has gained importance, especially in reducing carcinogenic N-nitroso compounds and polycyclic aromatic hydrocarbons (PAHs) as an additional imperative, apart from the usual fat and salt reduction and product enrichment with functional ingredients. PAH reduction relies on control of the smoking process, but there is also a possibility they could be degraded by means of probiotic microorganisms or spices. The reduction of N-nitroso compounds could be provided by lowering the amount of added nitrite/nitrate, using substitutes for these chemicals, and/or by preventing conditions for the creation of N-nitroso compounds. Nevertheless, fat and salt reductions still remain topical, and rely mostly on the use of functional ingredients as their substitutes. PB - Iop Publishing Ltd, Bristol C3 - 59th International Meat Industry Conference (MEATCON2017) T1 - Perspectives in production of functional meat products VL - 85 SP - UNSP 012033 DO - 10.1088/1755-1315/85/1/012033 ER -
@conference{ author = "Vasilev, Dragan and Glišić, Marija and Janković, V. and Dimitrijević, Mirjana and Karabasil, Nedjeljko and Suvajdžić, Branko and Teodorović, Vlado", year = "2017", abstract = "The meat industry has met new challenges since the World Health Organization classified processed meat in carcinogenic Group 1. In relation to this, the functional food concept in meat processing has gained importance, especially in reducing carcinogenic N-nitroso compounds and polycyclic aromatic hydrocarbons (PAHs) as an additional imperative, apart from the usual fat and salt reduction and product enrichment with functional ingredients. PAH reduction relies on control of the smoking process, but there is also a possibility they could be degraded by means of probiotic microorganisms or spices. The reduction of N-nitroso compounds could be provided by lowering the amount of added nitrite/nitrate, using substitutes for these chemicals, and/or by preventing conditions for the creation of N-nitroso compounds. Nevertheless, fat and salt reductions still remain topical, and rely mostly on the use of functional ingredients as their substitutes.", publisher = "Iop Publishing Ltd, Bristol", journal = "59th International Meat Industry Conference (MEATCON2017)", title = "Perspectives in production of functional meat products", volume = "85", pages = "UNSP 012033", doi = "10.1088/1755-1315/85/1/012033" }
Vasilev, D., Glišić, M., Janković, V., Dimitrijević, M., Karabasil, N., Suvajdžić, B.,& Teodorović, V.. (2017). Perspectives in production of functional meat products. in 59th International Meat Industry Conference (MEATCON2017) Iop Publishing Ltd, Bristol., 85, UNSP 012033. https://doi.org/10.1088/1755-1315/85/1/012033
Vasilev D, Glišić M, Janković V, Dimitrijević M, Karabasil N, Suvajdžić B, Teodorović V. Perspectives in production of functional meat products. in 59th International Meat Industry Conference (MEATCON2017). 2017;85:UNSP 012033. doi:10.1088/1755-1315/85/1/012033 .
Vasilev, Dragan, Glišić, Marija, Janković, V., Dimitrijević, Mirjana, Karabasil, Nedjeljko, Suvajdžić, Branko, Teodorović, Vlado, "Perspectives in production of functional meat products" in 59th International Meat Industry Conference (MEATCON2017), 85 (2017):UNSP 012033, https://doi.org/10.1088/1755-1315/85/1/012033 . .