Liha töötlemine
g., conjugated linoleic pounds in meat have recently been reviewed
acid) of animal products can be improved. by Arihara and Ohata (2008).
Also, the functional characteristics of meat Since studies have shown that feeding
products can be changed by introducing food conditions of animals affect the contents of
ingredients considered to be beneficial for CLA and l-carnitine in meat (Krajcovicova-
health or by eliminating components that are Kudlackova et al. 2000; Mir et al. 2004),
considered harmful. Possible approaches for healthier meat and meat products could be
functional modification in meat products created through modification of animal feed.
suggested by Fernández-Ginés et al. (2005), As representative meat-based bioactive com-
Jiménez-Colmenero et al. (2006), and pounds, CLA and histidyl dipeptides are
Jiménez-Colmenero (2007a) are summarized described here.
in Table 24.3.
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