Liha töötlemine
• suppression of harmful bacteria
of novel meat products.
• reduction of putrefactive substances
• reduction of carcinogenetic substances
• stimulation of bowel movement Concluding Remarks
• optimization of immune responses Increasing attention has been paid to the
• improvement of mineral absorption physiological functions of meat and func-
• activation of colonocytes tional meat products in recent years (Jiménez-
• acidification of caecal and faecal contents Colmenero et al. 2001, 2006; Arihara 2004,
2006a, b; Fernández-Ginés et al. 2005;
• improvement of lipid metabolism
Jiménez-Colmenero 2007a, b; Arihara and
Also, desirable attributes of functionally Ohata 2008). Since meat and meat products
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