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Meat and Meat Products Enriched with n-3 Fatty Acids

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Handbook of Food Fortification and Health

Part of the book series: Nutrition and Health ((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.

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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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Author information

Authors and Affiliations

  1. Department of Food Technology, Spanish National Institute for Agricultural and Food Research and Technology, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Carretera de La Coruña, km. 7, 28040, Madrid, Spain

    María Teresa Díaz Díaz-Chirón & Ana Rivas-Cañedo

  2. Department of Animal Production, Complutense University of Madrid, Avda. Puerta de Hierro, s/n, 28040, Madrid, Spain

    Jesús De La Fuente Vázquez & Sara Lauzurica Gómez

  3. Department of Animal Physiology, Complutense University of Madrid, Avda. Puerta de Hierro, s/n, 28040, Madrid, Spain

    Concepción Pérez Marcos

Authors
  1. María Teresa Díaz Díaz-Chirón
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  2. Ana Rivas-Cañedo
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  3. Jesús De La Fuente Vázquez
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  4. Concepción Pérez Marcos
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  5. Sara Lauzurica Gómez
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Corresponding author

Correspondence to María Teresa Díaz Díaz-Chirón .

Editor information

Editors and Affiliations

  1. Diabetes and Nutritional Sciences, School of Medicine, King's College London, 150 Stamford Street, London, SE1 9NH, United Kingdom

    Victor R. Preedy

  2. University Hospital Lewisham, Department of Gastroenterology, Department of Gastroenterology, Kings College Hospital, London, SM68SU, United Kingdom

    Rajaventhan Srirajaskanthan

  3. Department of Biomedical Sciences, School of Life Sciences, University of Westminster, 115 New Cavendish Street, London, W1W 6UW, United Kingdom

    Vinood B. Patel

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Díaz-Chirón, M.T.D., Rivas-Cañedo, A., De La Fuente Vázquez, J., Marcos, C.P., Gómez, S.L. (2013). Meat and Meat Products Enriched with n-3 Fatty Acids. In: Preedy, V., Srirajaskanthan, R., Patel, V. (eds) Handbook of Food Fortification and Health. Nutrition and Health. Humana Press, New York, NY. https://doi.org/10.1007/978-1-4614-7110-3_5

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  • DOI: https://doi.org/10.1007/978-1-4614-7110-3_5

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