| 功能性肉制品研究进展 |
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| 引用本文： | 王林山,蔡克周,张立娟,程榆茗.功能性肉制品研究进展[J].肉类研究,2009(10):72-74. |
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| 作者姓名： | 王林山 蔡克周 张立娟 程榆茗 |
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| 作者单位： | 天津宝迪农业科技股份有限公司,天津,301800 |
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| 摘 要： | 本文主要从降低糖类,减少脂肪及食盐,添加一些功能因子等方面阐述了当前功能性肉制品的研究进展,并介绍了功能性肉制品对人体健康产生的影响。
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| 关 键 词： | 肉制品 功能性食品 人类健康 |
Research Progress of the Functional Meat Products |
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| WANG Linshan,CAI Kezhou,ZHANG Lijuan,CHENG Yuming.Research Progress of the Functional Meat Products[J].Meat Research,2009(10):72-74. |
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| Authors: | WANG Linshan CAI Kezhou ZHANG Lijuan CHENG Yuming |
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| Abstract: | This review deals with the implications of functional meat products for human health. It analyses the effect of the presence or absence of various factors: oligosaccharide, fat, salt, or sweet additives products that can cause health problems. Bearing in mind these considerations, it then describes the strategies used in animal production, treatment of meat raw material and reformulation of meat products to obtain healthier meat and meat products. |
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| Keywords: | meat and meat products human health healthier functional foods |
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