The labile lipid fraction of meat: from perceived disease and waste to health and opportunity |
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Authors: | Mapiye C Aldai N Turner T D Aalhus J L Rolland D C Kramer J K G Dugan M E R |
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Affiliation: | Lacombe Research Centre, Agriculture & Agri-Food Canada, Lacombe, AB, Canada. |
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Abstract: | The fatty acid composition of beef and pork has been stigmatized due to their relationships with several diseases from cardiovascular disease to cancer. Meat lipids are, however, one of the few components of meat that can be modified in content and composition, and can present opportunities for value added production and health promotion. Until regulations and policies are in place to define requirements for fatty acid enrichment, however, the process remains relatively academic. Once practical goals are in place for fatty acid enrichment in meat, both theory and practice need to converge for successful production of fatty acid enriched meat. The present review covers aspects of policy in Canada, and requirements for research networks to respond to theoretical and practical challenges associated with production of fatty acid enriched meat. Finally, needs for education and marketing are outlined which must be in place to truly realize a transition of meat lipids from perceived disease and waste to health and opportunity. |
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Keywords: | ALA, α-linolenic acid BCFA, branched chain fatty acid c, cis CLA, conjugated linoleic acid CVD, cardiovascular disease DHA, docosahexaenoic acid EPA, eicosapentaenoic acid FA, fatty acid GC, Gas chromatography LA, linoleic acid MUFA, monounsaturated fatty acid MLN, meat lipid network, n-3, omega-3 n-6, omega-6 PUFA, polyunsaturated fatty acid RA, Rumenic acid SFA, saturated fatty acid TFA, trans fatty acid t, trans VA, Vaccenic acid |
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