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Meat Products Manufactured with Olive Oil
Olive Oil - Constituents, Quality, Health Properties and Bioconversions
  • S. S. Moon, Sunjin Meat Research Center
  • C. Jo, Chungnam National University
  • Dong U. Ahn, Iowa State University
  • S. N. Kang, Gyeongnam National University
  • Y. T. Kim, Sunjin Meat Research Center
  • I. S. Kim, Gyeongnam National University
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Book Chapter
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Published Version
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Consumer perception of processed meat products is a critical issue for the meat industry. In recent years consumers are increasingly conscious about healthy diet. However, most of the processed meat products contain high amounts of fat, which are related to chronic diseases such as obesity and cardiovascular heart diseases. Health organizations have suggested to reduce the intake of total dietary fat, particularly saturated fatty acids and cholesterol, as a mean to prevent cardiovascular heart diseases (NCEP, 1988). Consumers now want low or reduced-animal fat products with high palatability and nutritional quality (Pietrasik & Duda, 2000).

This chapter is from Olive Oil - Constituents, Quality, Health Properties and Bioconversions, chapter 22 (2012): 421, doi:10.5772/31412. Posted with permission.

This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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S. S. Moon, et al.
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Citation Information
S. S. Moon, C. Jo, Dong U. Ahn, S. N. Kang, et al.. "Meat Products Manufactured with Olive Oil" Olive Oil - Constituents, Quality, Health Properties and Bioconversions Vol. 22 (2012) p. 421 - 436
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