Low Fat Meat Products An Overview英文电子书.pdf

Veterinary World, Vol.2(9):364-366 REVIEW Low Fat Meat Products - An Overview E.Naga Mallika*, K.Prabhakar and P.M.Reddy Department of Livestock Products Technology, NTR College of Veterinary Science, Gannavaram-521102, A.P. India * Corresponding author email: mallikalpt@ Abstract Meat is an excellent source of valuable nutrients. Meat fat acts as a reservoir for flavor compounds and contributes to the texture of product. There are diverse possible strategies for developing low fat meat and meat products. Reducing the fat content in products leads to a firmer, rubbery, less juicy product with dark color and more cost. Other technological problems like reduction in particle binding, reduced cook yields, soft and mushy interiors, rubbery skin formation, excessive purge and shortened shelf life are also associated with reduction in fat levels. This paper describes Procedured of reducing fat content, Selection of additives, Protein, Carbohydrat and fat based fat replacer and Super critical fluid extraction. Keywords: Fat, Meat, Fat replacer, Additives, Protein, Carbohydrate. Introduction and trimming of excess fat from carcass and cuts, The increasing concerns for health led the efforts modification of carcass composition, reformulation of made by the food industries to develop new foods with meat products with reduced fat content along with positive health benefits. Obesity, Cardiovascular modification of the fatty acid profile, reduction of disease, stroke, and cancer have been i