Document Type

Book Chapter

Publication Version

Published Version

Publication Date

2-2012

Journal or Book Title

Olive Oil - Constituents, Quality, Health Properties and Bioconversions

Volume

22

First Page

421

Last Page

436

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

File Format

application/pdf

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