Skip to main content
SpringerLink
Log in

Bioactive Compounds in Meat

  • Chapter
Meat Biotechnology

Since health-conscious consumers have made functional foods the leading trends in the food industry, efforts have been taken in many countries to develop new functional foods and to establish regulations for functional foods (Arihara, 2004; Dentali, 2002; Eve, 2000; Hutt, 2000). For example, in 1991, the concept of foods for specified health use (FOSHU) was established by the Japanese Ministry of Health and Welfare (Arihara, 2004, 2006b). FOSHU are foods that, based on the knowledge of the relationship between foods or food components and health, are expected to have certain health benefits and have been licensed to bear the label claiming that a person using them may expect to obtain that health use through the consumption of these foods. As of June 2008, 786 FOSHU products have been approved in Japan.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 129.00
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 169.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 169.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Reference

  • Alonso, L., Cuesta, E. P., & Gilliland, S. E. (2003). Production of free linoleic acid by Lactobacillus acidophilus and Lactobacillus casei of human intestinal origin. Journal of Dairy Science, 86, 1941–1946.

    CAS  Google Scholar 

  • Arihara, K. (2004). Functional foods. In W. K. Jensen, C. Devine, & M. Dikeman (Eds.), Encyclopedia of meat sciences (pp. 492–499). Oxford: Elsevier.

    Google Scholar 

  • Arihara, K. (2006a). Functional properties of bioactive peptides derived from meat proteins. In N. M. L. Nollet, & F. Toldrá (Eds.), Advanced technologies for meat processing (pp. 245–274). Boca Raton, FL: CRC Press.

    Google Scholar 

  • Arihara, K. (2006b). Strategies for designing novel functional meat products. Meat Science, 74, 219–229.

    CAS  Google Scholar 

  • Arihara, K., Ishikawa, S., & Itoh, M. (2006). Bifidobacterium growth promoting peptides derived from meat proteins. Japan patent (submitted to government).

    Google Scholar 

  • Arihara, K., Nakashima, Y., Mukai, T., Ishikawa, S., & Itoh, M. (2001). Peptide inhibitors for angiotensin I-converting enzyme from enzymatic hydrolysates of porcine skeletal muscle proteins. Meat Science, 57, 319–324.

    CAS  Google Scholar 

  • Arihara, K., Nakashima, Y., Ishikawa, S., & Itoh, M. (2004). Antihypertensive activities generated from porcine skeletal muscle proteins by lactic acid bacteria. Abstracts of 50th International Congress of Meat Science and Technology (p. 236), 8–13 August 2004, Helsinki, Finland.

    Google Scholar 

  • Arihara, K., Tomita, K., Ishikawa, S., Itoh, M., Akimoto, M., & Sameshima, T. (2005). Anti-fatigue peptides derived from meat proteins. Japan patent (submitted to government).

    Google Scholar 

  • Azain, M. J. (2003). Conjugated linoleic acid and its effects on animal products and health in single-stomached animals. Proceedings of the Nutrition Society, 62, 319–328.

    CAS  Google Scholar 

  • Biesalski, H.-K. (2005). Meat as a component of a healthy diet – are there any risks or benefits if meat is avoided in the diet? Meat Science, 70, 509–524.

    Google Scholar 

  • Bouckenooghe, T., Remacle, C., & Reusens, B. (2006). Is taurine a functional nutrient? Current Opinion in Clinical Nutrition and Metabolic Care, 9, 728–733.

    CAS  Google Scholar 

  • Bougle, D., & Bouhallab, S. (2005). Mineral-binding proteins and peptides and bioavailability of trace elements. In Y. Mine, & F. Shahidi (Eds.), Nutraceutical proteins and peptides in health and disease (pp. 29–40). Boca Raton, FL: CRC Press.

    Google Scholar 

  • Brown, C. E. (1981). Interactions among carnosine, anserine, ophidine and copper in biochemical adaptation. Journal of Theoretical Biology, 88, 245–256.

    CAS  Google Scholar 

  • Bruna, J. M., Fernandez, M., Hierro, E. M., Ordonez, J. A., & de la Hoz, L. (2000). Combined use of pronase E and a fungal extract (Penicillium aurantiogriseum) to potentiate the sensory characteristics of dry fermented sausages. Meat Science, 54, 135–145.

    CAS  Google Scholar 

  • Chan, J. C. K., & Li-Chan, E. C. Y. (2005). Antimicrobial peptides. In Y. Mine, & F. Shahidi (Eds.), Nutraceutical proteins and peptides in health and disease (pp. 99–136). Boca Raton, FL: CRC Press.

    Google Scholar 

  • Chan, W. (2004). Macronutrients in meat. In W. K. Jensen, C. Devine, & M. Dikeman (Eds.), Encyclopedia of meat sciences (pp. 614–618). Oxford: Elsevier.

    Google Scholar 

  • Chandan, R. C. (2007). Functional properties of milk constituents. In Y. H. Hui (Ed.), Handbook of food products manufacturing – Principles, bakery, beverages, cereals, cheese, confectionary, fats, fruits, and functional foods (pp. 971–987). Hoboken, NJ: John Wiley & Sons.

    Google Scholar 

  • Chandan, R. C., & Shah, N. p. (2007). Functional foods based on dairy ingredients. In Y. H. Hui (Ed.), Handbook of food products manufacturing – Principles, bakery, beverages, cereals, cheese, confectionary, fats, fruits, and functional foods (pp. 957–970). Hoboken, NJ: John Wiley & Sons.

    Google Scholar 

  • Chiba, H., Tani, F., & Yoshikawa, M. (1989). Opioid antagonist peptides derived from κ-casein. Journal of Dairy Research, 56, 363–366.

    CAS  Google Scholar 

  • Coakley, M., Ross, R. P., Nordgren, M., Fitzerald, G., Devery, R., & Stanton, C. (2003). Conjugated linoleic acid biosynthesis by human-derived Bifidobacterium species. Journal of Applied Microbiology, 94, 138–145.

    CAS  Google Scholar 

  • Cross, K. J., Huq, N. L., & Reynolds, E. C. (2005). In Y. Mine, & F. Shahidi (Eds.), Nutraceutical proteins and peptides in health and disease (pp. 335–351). Boca Raton, FL: CRC Press.

    Google Scholar 

  • Dainty, R., & Blom, H. (1995). Flavor chemistry of fermented sausages. In G. Campbell-Plattand, & P. E. Cook (Eds.), Fermented meats (pp. 176–193). Glasgow, Scotland: Blackie Academic & Professional.

    Google Scholar 

  • Decker, E. A., Livisay, S. A., & Zhou, S. (2000). Mechanisms of endogenous skeletal muscle antioxidants: Chemical and physical aspects. In E. A. Decker, C. Faustman, & C. J. Lopez-Bote (Eds.), Antioxidants in muscle foods (pp. 25–60). New York: Wiley-Interscience.

    Google Scholar 

  • Dentali, S. (2002). Regulation of functional foods and dietary supplements. Food Technology, 56(6), 89–94.

    Google Scholar 

  • Dhiman, T. R., Nam, S. H., & Ure, A. L. (2005). Factors affecting conjugated linoleic acid content in milk and meat. Critical Reviews of Food Science and Nutrition, 45, 463–482.

    CAS  Google Scholar 

  • Dransfield, E., & Etherington, D. (1981). Enzymes in the tenderization of meat. In G. G. Birch, N. Blakebrough, & K. J. Parker (Eds.), Enzymes and food processing (pp. 177–194). London: Applied Science Publishers.

    Google Scholar 

  • Etherington, D. J. (1984). The contribution of proteolytic enzymes to postmortem changes in muscle. Journal of Animal Science, 59, 1644–1650.

    CAS  Google Scholar 

  • Eve, L. (2000). Regulatory issues: Europe and Japan. In M. K. Schmidl, & T. p. Labuza (Eds.), Essentials of functional foods (pp. 363–384). Gaithersburg, MD: Aspen Publication.

    Google Scholar 

  • Farnworth, E. R. (2003). Handbook of fermented functional foods. Boca Raton, FL: CRC Press.

    Google Scholar 

  • Fernández-Ginés, J. M., Fernández-López, J., Sayas-Barberá, E., & Pérez-Alvarez, J. A. (2005). Meat products as functional foods: A review. Journal of Food Science, 70, R37–R43.

    Google Scholar 

  • Fiat, A. M., Migliore-Samour, D., Jollès, P., Drouet, L., Collier, C., & Caen, J. (1993). Biologically active peptides from milk proteins with emphasis on two example concerning antithrombotic and immuno-modulating activities. Journal of Dairy Science, 76, 301–310.

    CAS  Google Scholar 

  • Fujita, H., Yokoyama, K., & Yoshikawa, M. (2000). Classification and antihypertensive activity of angiotensin I-converting enzyme inhibitory peptides derived from food proteins. Journal of Food Science, 65, 564–569.

    CAS  Google Scholar 

  • Gagnaire, V., Pierre, A., Molle, D., & Leonil, J. (1996). Phosphopeptides interacting with colloidal calcium phosphate isolated by tryptic hydrolysis of bovine casein micelles. Journal of Dairy Research, 63, 405–422.

    CAS  Google Scholar 

  • Gibson, G. R., & Roberfroid, M. B. (1995). Dietary modulation of the human colonic microbiota: Introducing the concept of prebiotics. Journal of Nutrition, 125, 1401–1412.

    CAS  Google Scholar 

  • Gnadig, S., Xue, Y., Berdeaux, O., Chardigny, J. M., & Sebedio, J.-L. (2000). Conjugated linoleic acid (CLA) as a functional ingredient. In T. Mattila-Sandholm, & M. Saarela (Eds.), Functional dairy products (pp. 263–298). Boca Raton, FL: CRC Press.

    Google Scholar 

  • Gobbetti, M., Minervini, F., & Rizzello, C. G. (2007). Bioactive peptides in dairy products. In Y. H. Hui (Ed.), Handbook of food products manufacturing – Health, meat, milk, poultry, seafood, and vegetables (pp. 489–517). Hoboken, NJ: John Wiley & Sons.

    Google Scholar 

  • Guesdon, B., Pichon, L, & Tomé, D. (2005). Opioid peptides. In Y. Mine, & F. Shahidi (Eds.), Nutraceutical proteins and peptides in health and disease (pp. 367–376). Boca Raton, FL: CRC Press.

    Google Scholar 

  • Hammes, W. P., Haller, D., & Gänzle, M. G. (2003). Fermented meat. In E. R. Farnworth (Ed.), Handbook of fermented functional foods (pp. 251–275). Boca Raton, FL: CRC Press.

    Google Scholar 

  • Hasler, C. M. (1988). Functional foods: Their role in disease prevention and health promotion. Food Technology, 52(10), 63–70.

    Google Scholar 

  • Heasman, M., & Mellentin, J. (2001). The functional foods revolution. London: Earthscan Publications.

    Google Scholar 

  • Hierro, E., de la Hoz, L., & Ordonez, J. A. (1999). Contribution of the microbial and meat endogenous enzymes to the free amino acid and amine contents of dry fermented sausages. Journal of Agricultural and Food Chemistry, 47, 1156–1161.

    CAS  Google Scholar 

  • Higgs, J. D. (2000). The changing nature of red meat: 20 years of improving nutritional quality. Trends in Food Science and Technology, 11, 85–95.

    CAS  Google Scholar 

  • Hutt, P. B. (2000). U.S. Government regulation of food with claims for special physiological value. In M. K. Schmidl, & T. P. Labuza (Eds.), Essentials of functional foods (pp. 339–352). Gaithersburg, MD: Aspen Publication.

    Google Scholar 

  • Jang, A., & Lee, M. (2005). Purification and identification of angiotensin converting enzyme inhibitory peptides from beef hydrolysates. Meat Science, 69, 653–661.

    CAS  Google Scholar 

  • Jiménez-Colmenero, F. (2007a). Functional foods based on meat products. In Y. H. Hui (Ed.), Handbook of food products manufacturing – Principles, bakery, beverages, cereals, cheese, confectionary, fats, fruits, and functional foods (pp. 989–1015). Hoboken, NJ: John Wiley & Sons.

    Google Scholar 

  • Jiménez-Colmenero, F. (2007b). Healthier lipid formulation approaches in meat-based functional foods. Technological options for replacement of meat fats by non-meat fats. Trends in Food Science and Technology, 18, 567–578.

    Google Scholar 

  • Jiménez-Colmenero, F., Carballo, J., & Cofrades, S. (2001). Healthier meat and meat products: Their role as functional foods. Meat Science, 59, 5–13.

    Google Scholar 

  • Jiménez-Colmenero, F., Reig, M., & Toldrá, F. (2006). New approaches for the development of functional meat products. In L. M. L. Nollet, & F. Toldrá (Eds.), Advanced technologies for meat processing (pp. 275–308). Boca Raton, FL: CRC Press.

    Google Scholar 

  • Jollès, p. S., Levy-Toledano, S., Fiat, A. M., Soria, C., Gillessen, D., Thomaidis, A., et al. (1986). Analogy between fibrinogen and casein. European Journal of Biochemistry, 158, 379–384.

    Google Scholar 

  • Jones, D. P., Coates, R. J., Flagg, E. W., Eley, J. W., Block, G., Greenberg, R. S., et al. (1992). Glutathione in foods listed in the National Cancer Institute’s Health Habits and History Food Frequency Questionnaire. Nutrition and Cancer, 17, 57–75.

    CAS  Google Scholar 

  • Katayama, K., Fuchu, H., Sakata, A., Kawahara, S., Yamauchi, K., Kawahara, Y., et al. (2003). Angiotensin I-converting enzyme inhibitory activities of porcine skeletal muscle proteins following enzyme digestion. Asian-Australian Journal of Animal Science, 16, 417–424.

    CAS  Google Scholar 

  • Katayama, K., Tomatsu, M., Fuchu, H., Sugiyama, M., Kawahara, S., Yamauchi, K., et al. (2003). Purification and characterization of an angiotensin I-converting enzyme inhibitory peptide derived from porcine troponin C. Animal Science Journal, 74, 53–58.

    CAS  Google Scholar 

  • Katayama, K., Tomatsu, M., Kawahara, S., Yamauchi, K., Fuchu, H., Kodama, Y., et al. (2004). Inhibitory profile of nonapeptide derived from porcine troponin C against angiotensin I-converting enzyme. Journal of Agricultural and Food Chemistry, 52, 771–775.

    CAS  Google Scholar 

  • Kato, T., Matsuda, T., Tahara, T., Sugimoto, M., Sato, Y., & Nakamura, R. (1994). Effects of meat conditioning and lactic fermentation on pork muscle protein degradation. Bioscience, Biotechnology and Biochemistry, 58, 408–410.

    CAS  Google Scholar 

  • Koohmaraie, M. (1994). Muscle proteinases and meat aging. Meat Science, 36, 93–104.

    CAS  Google Scholar 

  • Korhonen, H., & Pihlanto, A. (2003). Food-derived bioactive peptides: Opportunities for designing future foods. Current Pharmaceutical Design, 9, 1297–1308.

    CAS  Google Scholar 

  • Korhonen, H., & Pihlanto, A. (2007). Bioactive peptides from food proteins. In Y. H. Hui (Ed.), Handbook of food products manufacturing – Health, meat, milk, poultry, seafood, and vegetables (pp. 5–37). Hoboken, NJ: John Wiley & Sons.

    Google Scholar 

  • Krajcovicova-Kudlackova, M., Simoncic, R., Bederova, A., Babinska, K., & Beder, I. (2000). Correlation of carnitine levels to methionine and lysine intake. Physiological Research, 49, 399–402.

    CAS  Google Scholar 

  • Lachance, p. A., & Fisher, M. C. (2005). Reinvention of the food guide pyramid to promote health. Advances in Food and Nutrition Research, 49, 1–39.

    Google Scholar 

  • Langseth, L. (2000). Antioxidants and their effect on health. In M. K. Schmidl, & T. p. Labuza (Eds.), Essentials of functional foods (pp. 303–317). Gaithersburg, MD: Aspen Publication.

    Google Scholar 

  • Larsson, S. C., Bergkvist, L., & Wolk, A. (2005). High-fat dairy food and conjugated linoleic acid intakes in relation to colorectal cancer incidence in the Swedish Mammography Cohort. American Journal of Clinical Nutrition, 82, 894–900.

    CAS  Google Scholar 

  • Li, G. H., Le, G. W., Shi, Y. H., & Shrestha, S. (2004). Angiotensin I-converting enzyme inhibitory peptides derived from food proteins and their physiological and pharmacological effects. Nutrition Research, 24, 469–486.

    CAS  Google Scholar 

  • Lieple, C., Adermann, K., Raida, M., Magert, H.-J., Forssman, W.-G., & Zucht, H.-D. (2002). Human milk provides peptides highly stimulating the growth of bifidobacteria. European Journal of Biochemistry, 269, 712–718.

    Google Scholar 

  • Lindsay, D. G. (2000). Maximizing the functional benefits of plants foods. In G. R. Gibson, & C. M. Williams (Eds.), Functional foods (pp. 183–208). Boca Raton, FL: CRC Press.

    Google Scholar 

  • Mattila-Sandholm, T., & Saarela, M. (2000). Functional dairy products. Boca Raton, FL: CRC Press.

    Google Scholar 

  • Meisel, H. (1998). Overview on milk protein-derived peptides. International Dairy Journal, 8, 363–373.

    CAS  Google Scholar 

  • Meisel, H., Walsh, D. J., Murry, B., & FitzGerald, R. J. (2005). ACE inhibitory peptides. In Y. Mine, & F. Shahidi (Eds.), Nutraceutical proteins and peptides in health and disease (pp. 269–315). Boca Raton, FL: CRC Press.

    Google Scholar 

  • Mellander, O. (1950). The physiological importance of the casein phosphopeptide calcium salts II: Peroral calcium dosage of infants. Acta Society Medicine Uppsala, 55, 247–255.

    CAS  Google Scholar 

  • Mikami, M., Nagao, M., Sekikawa, M., & Miura, H. (1995). Changes in peptide and free amino acid contents of different bovine muscle homogenate during storage. Animal Science and Technology (Japan), 66, 630–638.

    CAS  Google Scholar 

  • Mine, Y., & Shahidi, F. (2005). Nutraceutical proteins and peptides in health and disease. Boca Raton, FL: CRC Press

    Google Scholar 

  • Mir, P. S., McAllister, T. A., Scott, S., Aalhus, J., Baron, V., McCartney, D., et al. (2004). Conjugated linoleic acid-enriched beef production. American Journal of Clinical Nutrition, 79, 1207S–1211S.

    CAS  Google Scholar 

  • Mora, L., Sentandreu, M. A., & Toldrá, F. (2007). Hydrophilic chromatographic determination of carnosine, anserine, balenine, creatine, and creatinine. Journal of Agricultural Food Chemistry, 55, 4664–4669.

    CAS  Google Scholar 

  • Morimatsu, F., Ito, M., Budijanto, S., Watanabe, I., Furukawa, Y., & Kimura, S. (1996). Plasma cholesterol-suppressing effect of papain-hydrolyzed pork meat in rats fed hypercholesterolemic diet. Journal of Nutritional Science and Vitaminology, 42, 145–153.

    CAS  Google Scholar 

  • Mulvihill, B. (2004). Micronutrients in meat. In W. K. Jensen, C. Devine, & M. Dikeman (Eds.), Encyclopedia of meat sciences (pp. 618–623). Oxford: Elsevier.

    Google Scholar 

  • Nagao, K., & Yanagita, T. (2005). Conjugated fatty acids in food and their health benefits. Journal of Bioscience and Bioengineering, 100, 152–157.

    CAS  Google Scholar 

  • Nagaoka, S. (2005). Cholesterol-lowering proteins and peptides. In Y. Mine, & F. Shahidi (Eds.), Nutraceutical proteins and peptides in health and disease (pp. 29–40). Boca Raton, FL: CRC Press.

    Google Scholar 

  • Nakamura, Y., Yamamoto, N., Sakai, K., & Takano, T. (1995). Antihypertensive effect of sour milk and peptides isolated from it that are inhibitors to angiotensin I-converting enzyme. Journal of Dairy Science, 78, 1253–1257.

    CAS  Google Scholar 

  • Nakashima, Y., Arihara, K., Sasaki, A., Ishikawa, S., & Itoh, M. (2002). Antihypertensive activities of peptides derived from porcine skeletal muscle myosin in spontaneously hypertensive rats. Journal of Food Science, 67, 434–437.

    CAS  Google Scholar 

  • Nishimura, T., & Kato, H. (1988). Mechanisms involved in the improvement of meat taste during postmortem aging. Food Science and Technology International Tokyo, 4, 241–249.

    Article  Google Scholar 

  • Nishimura, T., Rhue, M. R., Okitani, A., & Kato, H. (1988). Components contributing to the improvement of meat taste during storage. Agricultural and Biological Chemistry, 52, 2323–2330.

    CAS  Google Scholar 

  • Nyberg, F., Sanderson, K., & Glämsta, E.-L. (1997). The hemorphins: A new class of opioid peptides derived from the blood protein hemoglobin. Biopolymers, 43, 147–156.

    CAS  Google Scholar 

  • Oshima, G., Shimabukuro, H., & Nagasawa, K. (1979). Peptide inhibitors of angiotensin I-converting enzyme in digests of gelatin by bacterial collagenase. Biochimica et Biophysica Acta, 566, 128–137.

    CAS  Google Scholar 

  • Ovesen, L. (2004a). Cardiovascular and obesity health concerns. In W. K. Jensen, C. Devine, & M. Dikeman (Eds.), Encyclopedia of meat sciences (pp. 623–628). Oxford: Elsevier.

    Google Scholar 

  • Ovesen, L. (2004b). Cancer health concerns. In W. K. Jensen, C. Devine, & M. Dikeman (Eds.), Encyclopedia of meat sciences (pp. 628–633). Oxford: Elsevier.

    Google Scholar 

  • Park, Y. J., Volpe, S. L., & Decker, E. A. (2005). Quantitation of carnosine in humans plasma after dietary consumption of beef. Journal of Agricultural and Food Chemistry, 53, 4736–4739.

    CAS  Google Scholar 

  • Pihlanto-Leppälä, A. (2001). Bioactive peptides derived from bovine whey proteins: Opioid and ACE inhibitory peptides. Trends in Food Science and Technology, 11, 347–356.

    Google Scholar 

  • Pihlanto, A., & Korhonen, H. (2003). Bioactive peptides and proteins. Advances in Food and Nutrition Research, 47, 175–276,

    CAS  Google Scholar 

  • Playne, M. J., Bennett, L. E., & Smithers, G. W. (2003). Functional dairy foods and ingredients. Australian Journal of Dairy Technology, 58, 242–263.

    CAS  Google Scholar 

  • Purchas, R. W., Rutherfurd, S. M., Pearce, p. D., Vather, R., & Wilkinson, B. H. p. (2004). Concentrations in beef and lamb of taurine, carnosine, coenzyme Q10, and creatine. Meat Science, 66, 629–637.

    CAS  Google Scholar 

  • Purchas, R. W., & Busboom, J. R. (2005). The effect of production system and age on levels of iron, taurine, carnosine, coenzyme Q10, and creatine in beef muscles and liver. Meat Science, 70, 589–596.

    CAS  Google Scholar 

  • Rizzello, C. G., Losito, I., Gobbetti, M., Carbonara, T., De Bari, M. D., & Zambonin, p. G. (2005). Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties. Journal of Dairy Science, 88, 2348–2360.

    Article  CAS  Google Scholar 

  • Saiga, A., Okumura, T., Makihara, T., Katsuta, S., Shimizu, T., Yamada, R., et al. (2003). Angiotensin I-converting enzyme inhibitory peptides in a hydrolyzed chicken breast muscle extract. Journal of Agricultural and Food Chemistry, 51, 1741–1745.

    CAS  Google Scholar 

  • Saiga, A., Tanabe, S., & Nishimura, T. (2003). Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment. Journal of Agricultural and Food Chemistry, 51, 3661–3667.

    CAS  Google Scholar 

  • Sentandreu, M. A., & Toldrá, F. (2007a). Oligopeptides hydrolysed by muscle dipeptidyl peptidases can generate angiotensin-I converting enzyme inhibitory dipeptides. European Food Research and Technology, 224, 785–790.

    CAS  Google Scholar 

  • Sentandreu, M. A., & Toldrá, F. (2007b). Evaluation of ACE inhibitory activity of dipeptides generated by the action of porcine muscle dipeptidyl peptidases. Food Chemistry, 102, 511–515.

    CAS  Google Scholar 

  • Sentandreu, M. A., Stoeva, S., Aristoy, M. C., Laib, K., Voelter, W., & Toldrá, F. (2003). Identification of small peptides generated in Spanish dry-cured ham. Journal of Food Science, 68, 64–69.

    CAS  Google Scholar 

  • Seppo, L., Jauhiaine, T., Poussa, T., & Korpela, R. (2003). A fermented milk high in bioactive peptides has a blood-pressure lowering effect in hypertensive subjects. American Journal of Clinical Nutrition, 77, 326–330.

    CAS  Google Scholar 

  • Shimada, K., Sakura, Y., Fukushima, M., Sekikawa, M., Kuchida, K., Mikami, M., et al. (2005). Species and muscle differences in L-carnitine levels in skeletal muscles based on a new simple assay. Meat Science, 68, 357–362.

    Google Scholar 

  • Sieber, R., Collomb, M., Aeschlimann, A., Jelen, P., & Eyer, H. (2004). Impact of microbial cultures on conjugated linoleic acid in dairy products – a review. International Dairy Journal, 14, 1–15.

    CAS  Google Scholar 

  • Silva, S. V., & Malcata, F. X. (2005). Caseins as source of bioactive peptides. International Dairy Journal, 15, 1–15.

    CAS  Google Scholar 

  • Suetsuna, K., Ukeda, H., & Ochi, H. (2000). Isolation and characterization of free radical scavenging activities peptides derived from casein. Journal of Nutritional Biochemistry, 11, 128–131.

    CAS  Google Scholar 

  • Tanabe, S., & Nishimura, T. (2005). Meat allergy. In Y. Mine, & F. Shahidi (Eds.), Nutraceutical proteins and peptides in health and disease (pp. 481–491). Boca Raton, FL: CRC Press.

    Google Scholar 

  • Toldrá, F. (2004). Dry. In W. K. Jensen, C. Devine, & M. Dikeman (Eds.), Encyclopedia of meat sciences (pp. 360–365). Oxford: Elsevier.

    Google Scholar 

  • Toldrá, F., & Flores, M. (1998). The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham. Critical Reviews of Food Science and Nutrition, 38, 331–352.

    Google Scholar 

  • Valsta, L. M., Tapanainen, H., & Mannisto, S. (2005). Meat fats in nutrition. Meat Science, 70, 525–530.

    CAS  Google Scholar 

  • Vercruysse, L., Van Camp, J., & Smagghe, G. (2005). ACE inhibitory peptides derived from enzymatic hydrolysates of animal protein: A review. Journal of Agricultural and Food Chemistry, 53, 8106-8115.

    CAS  Google Scholar 

  • Vermeirssen, V., Camp, J. V., & Verstraete, W. (2004). Bioavailability of angiotensin I converting enzyme inhibitory peptide (review article). British Journal of Nutrition, 92, 357–366.

    CAS  Google Scholar 

  • Vescovo, G., Ravara, B., Gobbo, V., Sandri, M., Angelini, A., Dalla Libera, L., et al. (2002). L-Carnitine: A potential treatment for blocking apotosis and preventing skeletal muscle myopathy in heart failure. American Journal of Physiology, 283, C802–C810.

    CAS  Google Scholar 

  • Watkins, B. A., & Yong, L. (2001). Conjugated linoleic acid: The present state of knowledge. In Wildman, R. E. C. (Ed.), Handbook of nutraceuticals and functional foods (pp. 445–476). Boca Raton, FL: CRC Press.

    Google Scholar 

  • Wildman, R. E. C. (2000a). Nutraceuticals: A brief review of historical and teleological aspects. In R. E. C. Wildman (Ed.), Handbook of nutraceuticals and functional foods (pp. 1–12). Boca Raton, FL: CRC Press.

    Google Scholar 

  • Wildman, R. E. C. (2000b). Classifying nutraceuticals. In R. E. C. Wildman (Ed.), Handbook of nutraceuticals and functional foods (pp. 13–30). Boca Raton, FL: CRC Press.

    Google Scholar 

  • Williams, P. G. (2007). Nutritional composition of red meat. Nutrition and Dietetics, 64(Suppl. 4), S113–S119.

    Google Scholar 

  • Xu, S., Boylston, T. D., & Glatz, B. A. (2005). Conjugated linoleic acid content and organoleptic attributes of fermented milk products produced with probiotic bacteria. Journal of Agricultural and Food Chemistry, 53, 9064–9072.

    CAS  Google Scholar 

  • Zhao, Q., Garreau, I., Sannier, F., & Piot, J. M. (1997). Opioid peptides derived from hemoglobin: Hemorphins. Biopolymers, 43, 75–98.

    CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Animal Science, Kitasato University, Towada-shi, Aomori 034-8628, Japan

    Keizo Arihara

Authors
  1. Keizo Arihara
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Motoko Ohata
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Department of Food Science, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), 46100 Burjassot (Valencia), Spain

    Fidel Toldrá

Rights and permissions

Reprints and permissions

Copyright information

© 2008 Springer Science+Business Media, LLC

About this chapter

Cite this chapter

Arihara, K., Ohata, M. (2008). Bioactive Compounds in Meat. In: Toldrá, F. (eds) Meat Biotechnology. Springer, New York, NY. https://doi.org/10.1007/978-0-387-79382-5_11

Download citation

Publish with us

Policies and ethics

Search

Navigation