功能性肉制品研发策略与挑战概述(PPT 40页).pptVIP

刘学铭（Xueming Liu） 功能性肉制品研发策略与挑战 Strategy Challenge for Development of Functional Meat Products 广东省农业科学院蚕业与农产品加工研究所 Sericultural Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences (GAAS) 目录 Contents 肉类食品的营养与危害 Nutrition and Hazards of Meat Products 功能性肉制品研发挑战 Challenge for Development of Functional Meat Products 1 功能性肉制品开发策略 Development Strategy for Functional Meat Products 3 功能性肉制品概述 Introduction of Functional Meat Products 2 4 肉类食品的营养与危害 Nutrition and Hazards of Meat Products 营养(Nutrition) 危害(Hazards) 1.1 肉类食品的营养 Nutrition of Meat Meat Products “Complete” protein Fatty acids Vitamin (B complex) Minerals Other bioactive compounds Conjugated linoleic acid (CLA): Cholesterol-lowering; Associated with anticancinogenic, antidiabetic, and antiatherogenic effects; Strengthening immune system, bone metabolism; Improvements in body composition. L-carnitine In beef 332–1870 mg/kg dry matter and in pork (135–830 mg/kg dry matter; Regulation of fat and carbohydrate metabolism; Essential for absorbing calcium to improve skeletal strength and to form lean muscle mass; Antioxidant. Novel aspects of health promoting compounds in meat: Preventing muscle wasting diseases, such as in sarcopenia; Reducing food and calorie intake to prevent metabolic syndrome; Blood pressure homeostasis via ACE-inhibitory components from connective tissue, and Maintaining functional gut environment through meat-derived nucleotides and nucleosides. In addition, meat could be an important source of phytanic acid, conjugated linoleic acids and antioxidants. 1.2 肉类食品的危害 Hazards of Meat Meat Products Obesity Type 2 diabetes Cancer Cardiovascular disease, hypertension, stroke “Carcinogenicity of consumption of red and processed meat”International Agency for Research on Cancer (IARC), WHO (Lancet, 2015-10-26): 800 cases were studied; Eating processed meat can cause cancer, including bowel cancer, pancreatic cancer and prostate cancer; Red meat, including beef, lamb and po