The labile lipid fraction of meat: From perceived disease and waste to health and opportunity. (Review).
Mapiye, C., Aldai, N., Turner, T.D., Aalhus, J.L., Rolland, D.C., Kramer, J.K.G., and Dugan, M.E.R (2012). "The labile lipid fraction of meat: From perceived disease and waste to health and opportunity. (Review).", Meat Science, 92(3), pp. 210-220. doi : 10.1016/j.meatsci.2012.03.016 Access to full text
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.
Report a problem on this page
- Date modified: