MODIFICATION OF THE NUTRITIONAL QUALITY OF MEAT PRODUCTS

Acquiring theoretical and practical knowledge about the possibilities for modifying the nutritional composition of meat products, respecting the recommendations of the World Health Organization, in order to increase the offer of meat products of special nutritional quality and/or functional properties on the market.

After completing the course and taking the exam, the student should be able to independently analyze and define the nutritional composition and quality of meat products, to identify ingredients whose content can be increased, reduced or omitted during the technological process of production, in order to modify the quality of meat products and adapted to the needs of certain categories of consumers.

Composition and nutritional value of meat.
Composition and nutritional value of meat products.
Importance of meat and meat products in the diet.
Recommendations for the intake of meat and meat products in the human diet.
Addition of functional ingredients to meat products.
Health benefits of functional meat products.
Change in fatty acid composition and cholesterol content in meat.
Incorporation of plant fibers into meat products.
Addition of soy to meat products, meat products with modified protein content.
Meat products with modified fat content, addition of vegetable oils.
Meat products with modified salt content.
Addition of natural extracts with antioxidant activity to meat products.

1. 1. Gibson G.R. i Williams M.W. (2000) Functional foods. CRC Press, Woodhead Publishing Limited, Boca Raton, Boston, New York, Washington, DC.

   (Original)

2. 2. Elisabeta Botez, Oana V. Nistor, Doina G. Andronoiu, Gabriel D. Mocanu and Ioana O. Ghinea (2017). Meat Product Reformulation: Nutritional Benefits and Effects on Human Health, DOI: 10.5772/intechopen.69118

   (Original)

3. 3. Warris P. D., Meat Science, 2000, CABI Publishing, New York, USA

   (Original)

A seminar paper in which the student works independently on a selected topic, written tests and a final exam.

Lectures, consultations and seminar work