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Meat and Meat Products Enriched with n-3 Fatty Acids

  • María Teresa Díaz Díaz-Chirón
  • Ana Rivas-Cañedo
  • Jesús De La Fuente Vázquez
  • Concepción Pérez Marcos
  • Sara Lauzurica Gómez
Chapter
Part of the Nutrition and Health book series (NH)

Abstract

Meat is considered to be a good source of protein with high biological value as well as of micronutrients such as minerals (iron, zinc, selenium, …) and vitamins (B6, B12, A, D, …) with a high degree of bioavailability. These micronutrients are either not present in plant-derived food or have poor bioavailability. Consequently, consuming moderate amounts of lean meat as part of a balanced diet makes a valuable contribution to the intake of essential nutrients [1]. However, some constituents of meat, especially in red meat and meat products, have been proposed to be responsible for the development of cardiovascular disease and colon cancer. These elements include the fat content and the fatty acid composition. Meat and meat products are generally classified as “high-fat products”, although the various products available differ markedly in terms of their total fat content. Meat is generally considered to have a fat content in the range 1–20 %, depending on the retail cut and the amount of fat trimmed. Both the fat content and fatty acid composition of meat are influenced by factors such as species, breed, sex, age/weight and diet [2]. Figure 5.1 shows the fat content and fatty acid composition of some meats and meat products obtained from different species. The fat content is usually higher in processed meat products (5–40 %), where large amounts of fatty tissue are used.

Keywords

n-3 PUFA α-Linolenic acid Eicosapentaenoic acid Docosahexaenoic acid Meat Meat products Nutritional value 

Abbreviations

AI

Adequate intake

BHA

Butylhydroxy anisole

BHT

Butylhydroxy toluene

C14:0

Myristic acid

C16:0

Palmitic acid

C18:0

Stearic acid

C18:1

Oleic acid

C18:2n-6

Linoleic acid

C18:3n-3

Linolenic acid

C20:5n-3

Eicosapentaenoic acid

C20:6n-3

Docosahexaenoic acid

COP

Cholesterol oxidation product

DHA

Docosahexaenoic acid

DM

Dry matter

DPA

Docosapentaenoic acid

DRI

Daily recommended intake

EL

Extruded linseed

EP

Extensive-pasture system

EPA

Eicosapentaenoic acid

EFSA

European Food Safety Authority

FAO/WHO

Food and Agriculture Organization of the United Nations/World Health Organization

IC

Intensive-concentrate system

INA

Information not available

MUFA

Monounsaturated fatty acid

n-3

Omega-3 fatty acid

n-6

Omega-6 fatty acid

PLS

Protected linseed and soybean

PSM

Protected sunflower meal

PR

Partially replaced

PUFA

Polyunsaturated fatty acid

SFA

Saturated fatty acid

TR

Totally replaced

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Copyright information

© Springer Science+Business Media New York 2013

Authors and Affiliations

  • María Teresa Díaz Díaz-Chirón
    • 1
  • Ana Rivas-Cañedo
    • 1
  • Jesús De La Fuente Vázquez
    • 2
  • Concepción Pérez Marcos
    • 3
  • Sara Lauzurica Gómez
    • 2
  1. 1.Department of Food TechnologySpanish National Institute for Agricultural and Food Research and Technology, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)MadridSpain
  2. 2.Department of Animal ProductionComplutense University of MadridMadridSpain
  3. 3.Department of Animal PhysiologyComplutense University of MadridMadridSpain

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