A Review: Value Added Meat Products With Modified Fatty Acid Profiles

Abstract

Special Edition 2 All of us have probably said, at one time or another, “you are what you eat” without Article Ref. #: 1000AFTNSOJSE2103 fully taking into account the nuanced meaning of those words. Advanced studies in food tech- nology and nutrition science has underscored the importance of making a life time of wise decisions about nutrition and life style to prevent metabolic syndrome and its associated pa- Article History thologies. To turn a phrase, “you become what you eat”, clinically speaking, has never been Received: January 25th, 2016 more relevant or well documented. Dietary fatty acids and their role in Coronary Heart Disease Accepted: March 9th, 2016 (CHD) is an important topic for research by food scientists and nutritionists. Dietary fats are the Published: March 30th, 2016 most concentrated form of energy (9 kcal/gram), they make foods more flavorful, add lubricity to processed foods, provide satiety; and, aid in the digestion of fat soluble vitamins. Paradoxi- Citation cally, dietary fats have also been linked to increased incidences of CHD; however, the relation- Jones T. A review: value added meat ship between dietary fats and CHD is complex. Studies indicate mono unsaturated (MUFA) and products with modified fatty acid poly unsaturated fatty acid (PUFA) to saturated fatty acid (SFA) ratios are important dietary profiles. Adv Food Technol Nutr Sci factors involved in the propensity for CHD. However, foods with higher levels of MUFAs and Open J. 2016; SE(2): S18-S26. doi: PUFAs tend to oxidize faster (resulting in off-aromas, off-flavors and decreased nutritional value in processed foods) and result in product defects. Adapting Good Oxidation Management Practices (GOMP’s) including the incorporation of natural polyphenolic oxidation inhibitors has expanded the offerings for meat products meeting desired nutritional profile as well as the shelf life required for “heart healthy” meat products.