Abstract
Although meat is recognized as a highly nutritious food—being an excellent source of high-quality protein, rich in most B-complex vitamins, and a good source of certain minerals, especially iron—its composition can greatly alter its nutritive value. Therefore, composition and nutritional value will be discussed together. Since information on processed meat is fragmentary and incomplete, emphasis will be placed on the raw products, including their composition and nutritional qualities. The present discussion will first cover the composition and nutritive value of fresh meat as a raw material and it will center on some of the functional properties of the various nutrients. Data will also be presented to show some of the available information on the nutritive value of various processed meat items.
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Pearson, A.M., Gillett, T.A. (1996). Composition and Nutritive Value of Raw Materials and Processed Meats. In: Processed Meats. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-7685-3_2
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DOI: https://doi.org/10.1007/978-1-4615-7685-3_2
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