功能性肉制品研发策略与挑战概述(PPT 40页)
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Processed Functional Meat Products: Produced by processing methods, for example, addition of antioxidants, dietary fibre, prebiotics, etc.
2.3 消费者对功能性肉制品的态度和购买意愿
• Functional components accumulate in meat.
Functional components
EPA
Many of the respondents were: • Willing to consume meat based functional foods. • Not willing to pay more for them.
B.D. Tobin et al. / Meat Science 97 (2014) 207–213
• Maintaining functional gut environment through meatderived nucleotides and nucleosides.
• In addition, meat could be an important source of phytanic acid, conjugated linoleic acids and antioxidants.
Functional Meat
Products
• Unhealthy ingredients
Sodium Fat
reduced
Nitrite
Health Meat Products
• Healthy nutrients increased
Bioactive peptides PUFA CLA L-carnitine
L-carnitine
• In beef 332–1870 mg/kg dry matter and in pork (135–830 mg/kg dry matter;
• Regulation of fat and carbohydrate metabolism; • Essential for absorbing calcium to improve skeletal
• Reducing food and calorie intake to prevent metabolic syndrome;
• Blood pressure homeostasis via ACE-inhibitory components from connective tissue, and
Conjugated linoleic acid (CLA):
• Cholesterol-lowering; • Associated with anticancinogenic, antidiabetic, and
antiatherogenic effects; • Strengthening immune system, bone metabolism; • Improvements in body composition.
Academy of Agricultural Sciences (GAAS)
目录 Contents
1 肉类食品的营养与危害
Nutrition and Hazards of Meat Products
2 功能性肉制品概述
Introduction of Functional Meat Products
3.2 富含功能性成分生肉开发 Development of Raw Functional Meat Products
• Approaches based on animal production practices (genetic and nutritional).
• Mostly functional components are added to diets and to feed animals.
营养
危害
(Nutrition) (Hazards)
1.1 肉类食品的营养
Nutrition of Meat & Meat Products
“Complete” protein
Fatty acids Vitamin (B complex) Minerals Other bioactive compounds
Introduction of Functional Meat Products
2.1 功能性肉制品的定义
Definition of Functional Meat Products
Bioactives and Functional Foods
• Bioactives: “… any substance that may be considered a food or part of a food and provides medical or health benefits, including the prevention and treatment of disease”. (The Foundation for Innovation in Medicine, 1991)
• Processed meat: preserved by curing, salting, smoking, drying or canning;
• 50 g/d/person of processed meat increases risk of bowel cancer by 18%.
2. 功能性肉制品概述
• Avoiding excess consumption of food with high salt and refined carbohydrate contents.
Design, development and assessment of meat-based functional products (Olmedilla-Alonso, et al. 2013)
3. 功能性肉制品研发策略
Development Strategy of Functional Meat Products
Principle • Reducing compounds with negative
health implications; (Health meat products) • Enhancing the presence of beneficial compounds. (Functional meat products)
• Natural bioactive compounds used
PUFA Antioxidants, Prebiotics Dietary fibre Minerals
2.2 功能性肉制品的分类
Classification of Functional Meat Products
Raw Functional Meat: Meat produced by feeding livestock and poultry with functional components
Most believe that： • Processed meats contain large quantities of
harmful chemicals, fat and salt. • There are many bioactive compounds in yogurt
style products but unsure of meat based products.
3.1 健康食谱原则
Principle for Health Diet
• Limiting energy intake from total fats;
• Shifting fat consumption away from saturated fats to unsaturated fats and towards the elimination of trans-fatty acids;
• 800 cases were studied;
• Eating processed meat can cause cancer, including bowel cancer, pancreatic cancer and prostate cancer;
• Red meat, including beef, lamb and pork, "probably" carcinogenic to humans.
• Functional Foods / Meat Products: A food/ meat product is functional when it beneficially affects one or more target functions in the body beyond adequate nutrition in a way that is relevant to an improved state of health and wellbeing and/or reduction of risk of disease. (Diplock et al. , 1999)
功能性肉制品研发策略与挑战 Strategy & Challenge for Development of
Functional Meat Products
刘学铭（Xueming Liu）
广东省农业科学院蚕业与农产品加工研究所 Sericultural & Agri-Food Research Institute, Guangdong
strength and to form lean muscle mass; • Antioxidant.
Novel aspects of health promoting compounds in meat:
• Preventing muscle wasting diseases, such as in sarcopenia;
Consumer Attitude & Purchase Intention towards Functional Meat Products
Enthusiasts: 39.3% Accepters: 11.9% Half-hearted: 42.3% Uninterested: 6.6%
Hung Y, et al. Meat Science, 2016, 121: 119-126.
• Increasing consumption of n-3 பைடு நூலகம்UFAs from fish oil or plant sources;
• Consuming a diet rich in fruits, vegetables, nuts and whole grains and low in refined grains;
3 功能性肉制品开发策略 Development Strategy for Functional Meat Products
4 功能性肉制品研发挑战
Challenge for Development of Functional Meat Products
1. 肉类食品的营养与危害
Nutrition and Hazards of Meat Products
1.2 肉类食品的危害
Hazards of Meat & Meat Products
Obesity
Type 2 diabetes
Cancer
Cardiovascular disease, hypertension, stroke
“Carcinogenicity of consumption of red and processed meat”International Agency for Research on Cancer (IARC), WHO (Lancet, 201510-26):
2.3 消费者对功能性肉制品的态度和购买意愿
• Functional components accumulate in meat.
Functional components
EPA
Many of the respondents were: • Willing to consume meat based functional foods. • Not willing to pay more for them.
B.D. Tobin et al. / Meat Science 97 (2014) 207–213
• Maintaining functional gut environment through meatderived nucleotides and nucleosides.
• In addition, meat could be an important source of phytanic acid, conjugated linoleic acids and antioxidants.
Functional Meat
Products
• Unhealthy ingredients
Sodium Fat
reduced
Nitrite
Health Meat Products
• Healthy nutrients increased
Bioactive peptides PUFA CLA L-carnitine
L-carnitine
• In beef 332–1870 mg/kg dry matter and in pork (135–830 mg/kg dry matter;
• Regulation of fat and carbohydrate metabolism; • Essential for absorbing calcium to improve skeletal
• Reducing food and calorie intake to prevent metabolic syndrome;
• Blood pressure homeostasis via ACE-inhibitory components from connective tissue, and
Conjugated linoleic acid (CLA):
• Cholesterol-lowering; • Associated with anticancinogenic, antidiabetic, and
antiatherogenic effects; • Strengthening immune system, bone metabolism; • Improvements in body composition.
Academy of Agricultural Sciences (GAAS)
目录 Contents
1 肉类食品的营养与危害
Nutrition and Hazards of Meat Products
2 功能性肉制品概述
Introduction of Functional Meat Products
3.2 富含功能性成分生肉开发 Development of Raw Functional Meat Products
• Approaches based on animal production practices (genetic and nutritional).
• Mostly functional components are added to diets and to feed animals.
营养
危害
(Nutrition) (Hazards)
1.1 肉类食品的营养
Nutrition of Meat & Meat Products
“Complete” protein
Fatty acids Vitamin (B complex) Minerals Other bioactive compounds
Introduction of Functional Meat Products
2.1 功能性肉制品的定义
Definition of Functional Meat Products
Bioactives and Functional Foods
• Bioactives: “… any substance that may be considered a food or part of a food and provides medical or health benefits, including the prevention and treatment of disease”. (The Foundation for Innovation in Medicine, 1991)
• Processed meat: preserved by curing, salting, smoking, drying or canning;
• 50 g/d/person of processed meat increases risk of bowel cancer by 18%.
2. 功能性肉制品概述
• Avoiding excess consumption of food with high salt and refined carbohydrate contents.
Design, development and assessment of meat-based functional products (Olmedilla-Alonso, et al. 2013)
3. 功能性肉制品研发策略
Development Strategy of Functional Meat Products
Principle • Reducing compounds with negative
health implications; (Health meat products) • Enhancing the presence of beneficial compounds. (Functional meat products)
• Natural bioactive compounds used
PUFA Antioxidants, Prebiotics Dietary fibre Minerals
2.2 功能性肉制品的分类
Classification of Functional Meat Products
Raw Functional Meat: Meat produced by feeding livestock and poultry with functional components
Most believe that： • Processed meats contain large quantities of
harmful chemicals, fat and salt. • There are many bioactive compounds in yogurt
style products but unsure of meat based products.
3.1 健康食谱原则
Principle for Health Diet
• Limiting energy intake from total fats;
• Shifting fat consumption away from saturated fats to unsaturated fats and towards the elimination of trans-fatty acids;
• 800 cases were studied;
• Eating processed meat can cause cancer, including bowel cancer, pancreatic cancer and prostate cancer;
• Red meat, including beef, lamb and pork, "probably" carcinogenic to humans.
• Functional Foods / Meat Products: A food/ meat product is functional when it beneficially affects one or more target functions in the body beyond adequate nutrition in a way that is relevant to an improved state of health and wellbeing and/or reduction of risk of disease. (Diplock et al. , 1999)
功能性肉制品研发策略与挑战 Strategy & Challenge for Development of
Functional Meat Products
刘学铭（Xueming Liu）
广东省农业科学院蚕业与农产品加工研究所 Sericultural & Agri-Food Research Institute, Guangdong
strength and to form lean muscle mass; • Antioxidant.
Novel aspects of health promoting compounds in meat:
• Preventing muscle wasting diseases, such as in sarcopenia;
Consumer Attitude & Purchase Intention towards Functional Meat Products
Enthusiasts: 39.3% Accepters: 11.9% Half-hearted: 42.3% Uninterested: 6.6%
Hung Y, et al. Meat Science, 2016, 121: 119-126.
• Increasing consumption of n-3 பைடு நூலகம்UFAs from fish oil or plant sources;
• Consuming a diet rich in fruits, vegetables, nuts and whole grains and low in refined grains;
3 功能性肉制品开发策略 Development Strategy for Functional Meat Products
4 功能性肉制品研发挑战
Challenge for Development of Functional Meat Products
1. 肉类食品的营养与危害
Nutrition and Hazards of Meat Products
1.2 肉类食品的危害
Hazards of Meat & Meat Products
Obesity
Type 2 diabetes
Cancer
Cardiovascular disease, hypertension, stroke
“Carcinogenicity of consumption of red and processed meat”International Agency for Research on Cancer (IARC), WHO (Lancet, 201510-26):