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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
Document Type
Book Chapter
Publication Version
Published Version
Publication Date
2-1-2012
DOI
10.5772/31412
Abstract

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).

Comments

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

Rights
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.
Copyright Owner
S. S. Moon, et al.
Language
en
Date Available
2015-05-13
File Format
application/pdf
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
Available at: http://works.bepress.com/dong_ahn/78/