Implications of domestic food practices for the presence of bioactive components in meats with special reference to meat-based functional foods

References

• AESAN. (2007). Report of the scientific committee of Spanish agency for food safety and nutrition (AESAN) about a question of the executive direction of AESAN, in relation to the risk of the possible presence of N-nitrosamines in marinated fresh meat products when they are subjected to culinary treatments of frying or roasting. Rev. Com. Científ. 8:9–39.
   Google Scholar
• Aggett, P. J., Antoine, J. M., Asp, N. G., Bellisle, F., Contor, L., Cummings, J. H., Howlett, J., Müller, D. J. G., Persin, C., Pijls, L. T. J., Rechkemmer, G., Tuijtelaars, S. and Verhagen, H. (2005). PASSCLAIM. process for the assessment of scientific support for claims on foods. Eur. J. Nutr. 44:I/1–I/2.
   Google Scholar
• Alfaia, C. M., Alves, S. P., Lopes, A. F., Fernandes, M. J., Costa, A. S., Fontes, C. M., Castro, M. L., Bessa, R. J. and Prates, J. A. (2010). Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat. Meat Sci. 84:769–777.
   PubMed Web of Science ®Google Scholar
• Ammor, M. S. and Mayo, B. (2007). Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update. Meat Sci. 76:138–146.
   PubMed Web of Science ®Google Scholar
• Arhiara, K. (2006). Strategies for designing novel functional meat products. Meat Sci. 74:219–229.
   PubMed Web of Science ®Google Scholar
• Badiani, A., Stipa, S., Bitossi, F., Gatta, P. P., Vignola, G. and Chizzolinili, R. (2002). Lipid composition, retention and oxidation in fresh and completely trimmed beef muscle as affected by common culinary practices. Meat Sci. 60:169–186.
   PubMed Web of Science ®Google Scholar
• Baggio, S. R. and Bragagnolo, N. (2006). The effect of heat treatment on the cholesterol oxides, cholesterol, total lipid and fatty acid contents of processed meat products. Food Chem. 95:611–619.
   Web of Science ®Google Scholar
• Bastida, S., Sánchez-Muniz, F., Olivero, R., Pérez-Olleros, L., Ruiz-Roso, B. and Jiménez-Colmenero, F. (2009). Antioxidant activity of carob fruit extracts in cooked pork meat systems during chilled and frozen storage. Food Chem. 116:748–754.
   Web of Science ®Google Scholar
• Bernardi, D. M., Bertol, T. M., Pflanzer, S. B., Sgarbieri, V. C. and Rodrigues Pollonio, M. A. (2016). ω-3 in meat products: Benefits and effects on lipid oxidative stability. J. Sci. Food Agric. 96:2620–2634.
   PubMed Web of Science ®Google Scholar
• Bilek, A. E. and Turhan, S. (2009). Enhancement of the nutritional status of beef patties by adding flaxseed flour. Meat Sci. 82:472–477.
   PubMed Web of Science ®Google Scholar
• Bongoni, R., Steenbekkers, L. P. A., Verkerk, R., van Boekel, M. A. J. S. and Dekker, M. (2013). Studying consumer behaviour related to the quality of food: A case on vegetable preparation affecting sensory and health attributes. Trends Food Sci. Technol. 33:139–145.
   Web of Science ®Google Scholar
• Botsoglou, E., Govaris, A., Ambrosiadis, I., Fletouris, D. and Papageorgiou, G. (2014). Effect of olive leaf (Olea europea L.) extracts on protein and lipid oxidation in cooked pork meat patties enriched with n-3 fatty acids. J. Sci. Food Agric. 94:227–234.
   PubMed Web of Science ®Google Scholar
• Chizzolini, R., Zanardi, E., Dorigoni, V. and Ghidini, S. (1999). Calorific value and cholesterol content of normal and low-fat meat and meat products. Trends Food Sci. Technol. 10:119–128.
   Web of Science ®Google Scholar
• Cross, H. R., Leu, R. and Miller, M. F. (1987). Scope of warmed-over-flavor and its importance to the meat industry. In: Warmer-Over-Flavor of Meat, pp. 1–18. St. Angelo, A. J. and Bailey, M. E., Eds., Academic Press, Orlando.
   Google Scholar
• Dal Bosco, A., Castellani, C. and Bernardini, M. (2001). Nutritional quality of rabbit meat as affected by cooking procedure and dietary vitamin E. J. Food Sci. 66:1047–1051.
   Web of Science ®Google Scholar
• de Almada, C. N., Almada, C. N., Martinez, R. C. R. and Sant'Ana, A. S. (2016). Paraprobiotics: Evidences on their ability to modify biological responses, inactivation methods and perspectives on their application in foods. Trends Food Sci. Technol. 58:96–114.
   Web of Science ®Google Scholar
• Deb-Choudhury, S., Haines, S., Harland, D., Clerens, S., van Koten, C. and Dyer, J. (2014). Effect of cooking on meat proteins: Mapping hydrothermal protein modification as a potential indicator of bioavailability. J. Agric. Food Chem. 62:8187–8196.
   PubMed Web of Science ®Google Scholar
• Decker, E. A. and Xu, Z. (1998). Minimizing rancidity in muscle foods. Food Technol. 52:54–59.
   Web of Science ®Google Scholar
• Delgado-Pando, G., Cofrades, S., Ruiz-Capillas, C., Solas, M. T., Triki, M. and Jiménez-Colmenero, F. (2011). Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation. Meat Sci. 89:65–71.
   PubMed Web of Science ®Google Scholar
• Demeyer, D., Mertens, B., de Smet, S. and Ulens, M. (2016). Mechanisms linking colorectal cancer to the consumption of (processed) red meat: A review. Crit. Rev. Food Sci. Nutr. 56:2747–2766.
   PubMed Web of Science ®Google Scholar
• Dhiman, T. R., Nam, S. H. and Ure, A. L. (2005). Factors affecting conjugated linoleic acid content in milk and meat. Crit. Rev. Food Sci. Nutr. 45:463–482.
   PubMed Web of Science ®Google Scholar
• Domingo, J. L. and Nadal, M. (2016). Carcinogenicity of consumption of red and processed meat: What about environmental contaminants? Environ. Res. 145:109–115.
   PubMed Web of Science ®Google Scholar
• Dzudie, T., Kouebou, C. P., Essia-Ngang, J. J. and Mbofung, C. M. F. (2004). Lipid sources and essential oils effects on quality and stability of beef patties. J. Food Eng. 65:67–72.
   Web of Science ®Google Scholar
• Estevez, M. (2011). Protein carbonyls in meat systems: A review. Meat Sci. 89:259–279.
   PubMed Web of Science ®Google Scholar
• Ferguson, L. R. (2010). Meat and cancer. Meat Sci. 84:308–313.
   PubMed Web of Science ®Google Scholar
• Galán, I., García, M. L., Selgas, M. D. and Havenaard, R. (2014). Effect of E-beam treatment on the bioaccessibility of folic acid incorporated to ready to eat meat products. LWT-Food Sci. Technol. 59:547–552.
   Web of Science ®Google Scholar
• Ganhão, R., Estévez, M., Armenteros, M. and Morcuende, D. (2013). Mediterranean berries as inhibitors of lipid oxidation in porcine burger patties subjected to cooking and chilled storage. J. Integr. Agric. 12:1982–1992.
   Web of Science ®Google Scholar
• García-Lomillo, J., Viegas, O., Gonzalez-SanJose, M. L. and Ferreira, I. M. P. L. V. O. (2017). Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties. Meat Sci. 125:10–15.
   PubMed Web of Science ®Google Scholar
• Gerber, N., Scheeder, M. R. L. and Wenk, C. (2009). The influence of cooking and fat trimming on the actual nutrient intake from meat. Meat Sci. 81:148–154.
   PubMed Web of Science ®Google Scholar
• Gilbert, S. E., Whyte, R., Bayne, G., Paulin, S. M., Lake, R. J. and van der Logt, P. (2007). Survey of domestic food handling practices in New Zealand. Inter. J. Food Microbiol. 117:306–311.
   PubMed Web of Science ®Google Scholar
• Gokhisar, O. K. and Nehir-El, S. (2015). Impacts of different cooking and storage methods on the retention and in vitro bioaccessibility of l-carnitine in veal muscle (M. longissimus dorsi). Eur. Food Res. Technol. 240:311–318.
   Web of Science ®Google Scholar
• Hasler, C. M. (1998). Functional foods: Their role in disease prevention and health promotion. Food Technol. 52:63–70.
   Web of Science ®Google Scholar
• Herrmann, S. S., Duedahl-Olesen, L. and Granby, K. (2015). Occurrence of volatile and non-volatile N-nitrosamines in processed meat products and the role of heat treatment. Food Control 48:163–169.
   Web of Science ®Google Scholar
• James, S. J., Evans, J. and James, C. (2008). A review of the performance of domestic refrigerators. J. Food Eng. 87:2–10.
   Web of Science ®Google Scholar
• Jiménez-Colmenero, F. (2007). Healthier lipid formulation approaches in meat based functional foods. Technological options for replacement of meat fats by non-meat fats. Trends Food Sci. Technol. 18:567–578.
   Web of Science ®Google Scholar
• Jiménez-Colmenero, F., Carballo, J. and Cofrades, S. (2001). Healthier meat and meat products: Their role as functional foods. Meat Sci. 59:5–13.
   PubMed Web of Science ®Google Scholar
• Jiménez-Colmenero, F., Salcedo-Sandoval, L., Bou, R., Cofrades, S., Herrero, A. M. and Ruiz-Capillas, C. (2015). Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products. Trends Food Sci. Technol. 44:177–188.
   Web of Science ®Google Scholar
• Kregel, K. K., Prusa, K. J. and Hughes, K. V. (1998). Cholesterol content and sensory analysis of ground beef as influenced by fat level, heating and storage. J. Food Sci. 51:1162–1165.
   Web of Science ®Google Scholar
• Kumar, S. and Aalbersberg, B. (2006). Nutrient retention in foods after earth-oven cooking compared to other forms of domestic cooking. 1. Proximates, carbohydrates and dietary fibre. J. Food Comp. Anal. 19:302–310.
   Web of Science ®Google Scholar
• Laguerre, O., Derens, E. and Palagos, B. (2002). Study of domestic refrigerator temperature and analysis of factors affecting temperature: A French survey. Inter. J. Refrig. 25:653–659.
   Web of Science ®Google Scholar
• Lee, S., Hernández, P., Djordjevic, D., Faraji, H., Hollender, R., Faustman, C. and Decker, E. D. (2006). Effect of antioxidants and cooking on stability of n-3 fatty acids in fortified meat products. J. Food Sci. 71:C233–C238.
   Web of Science ®Google Scholar
• Leeds, A. R., Randle, A. and Matthews, K. R. (1997). A study into the practice of the trimming fat from meat at the table, and the development of new study methods. J. Human Nutr. Dietet. 10:245–251.
   Web of Science ®Google Scholar
• Librelotto, J., Bastida, S., Serrano, A., Cofrades, S., Jiménez-Colmenero, F. and Sánchez-Muniz, F. J. (2008). Changes in fatty acids and polar material of restructured low-fat or walnut-added steaks pan-fried in olive oil. Meat Sci. 80:431–441.
   PubMed Web of Science ®Google Scholar
• Lijinsky, W. and Ross, A. E. (1967). Production of carcinogenic polynuclear hydrocarbons in the cooking of food. Food Cosmetic Toxicol. 6:343–347.
   Google Scholar
• Lombardi-Boccia, G., Lanzi, S. and Aguzzi, A. (2005). Aspects of meat quality: Trace elements and B vitamins in raw and cooked meats. J. Food Comp. Anal. 18:39–46.
   Web of Science ®Google Scholar
• López-López, I., Cofrades, S., Cañeque, V., Díaz, M. T., López, O. and Jiménez-Colmenero, F. (2011). Effect of cooking on the chemical composition of low-salt, low-fat wakame/olive oil added beef patties with special reference to fatty acid content. Meat Sci. 89:27–34.
   PubMed Web of Science ®Google Scholar
• Lund, D. B. (1973). Effects of heat processing. Food Technol. 27:16–18.
   Web of Science ®Google Scholar
• Maranesi, M., Bochicchio, D., Montellato, L., Zaghini, A., Pagliuca, G. and Badiani, A. (2005). Effect of microwave cooking or broiling on selected nutrient contents, fatty acid patterns and true retention values in separable lean from lamb rib-loins, with emphasis on conjugated linoleic acid. Food Chem. 90:207–218.
   Web of Science ®Google Scholar
• Marklinder, I. M., Lindblad, M., Eriksson, L. M., Finnson, A. M. and Lindqvist, R. (2004). Home storage temperatures and consumer handling of refrigerated foods in Sweden. J. Food Prot. 67:2570–2577.
   PubMed Web of Science ®Google Scholar
• Martínez, B., Miranda, J. M., Vázquez, B. I., Fente, C. A., Franco, C. M., Rodríguez, J. L. and Cepeda, A. (2012). Development of a hamburger patty with healthier lipid formulation and study of its nutritional, sensory, and stability properties. Food Bioproc. Technol. 5:200–208.
   Web of Science ®Google Scholar
• Meurillon, M. and Engel, E. (2016). Mitigation strategies to reduce the impact of heterocyclic aromatic amines in proteinaceous foods. Trends Food Sci. Technol. 50:70–84.
   Web of Science ®Google Scholar
• Mora, L., Sentandreu, M. A. and Toldrá, F. (2008). Effect of cooking conditions on creatinine formation in cooked ham. J. Agric. Food Chem. 56:11279–11284.
   PubMed Web of Science ®Google Scholar
• Muguerza, E., Gimeno, O., Ansorena, D. and Astiasarán, I. (2004). New formulations for healthier dry fermented sausages: A review. Trends Food Sci. Technol. 15:452–457.
   Web of Science ®Google Scholar
• Noura, A., Chiang, V. S. C., Milan, A. M., Tarvainen, M., Pundir, S., Quek, S. Y., Smith, G. C., Markworth, J. F., Ahotupa, M., Cameron-Smith, D. and Linderborg, K. M. (2015). The impact of beef steak thermal processing on lipid oxidation and postprandial inflammation related responses. Food Chem. 184:57–64.
   PubMed Web of Science ®Google Scholar
• Olmedilla-Alonso, B., Jiménez-Colmenero, F. and Sánchez-Muniz, F. (2013). Development and assessment of healthy properties of meat and meat products designed as functional foods. Meat Sci. 95:919–930.
   PubMed Web of Science ®Google Scholar
• Ortigues-Marty, I., Thomas, E., Prèvèraud, D. P., Girard, C. L., Bauchart, D., Durand, D. and Peyron, A. (2006). Influence of maturation and cooking treatments on the nutritional value of bovine meats: Water losses and vitamin B12. Meat Sci. 73:451–458.
   PubMed Web of Science ®Google Scholar
• Oz, F. and Yuzer, M. O. (2016). The effects of cooking on wire and stone barbecue at different cooking levels on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef steak. Food Chem. 203:59–66.
   PubMed Web of Science ®Google Scholar
• Peiretti, P. G., Medana, C., Visentin, S., Dal Bello, F. and Meineri, G. (2012). Effect of cooking method on carnosine and its homologues, pentosidine and thiobarbituric acid-reactive substance contents in beef and turkey meat. Food Chem. 132:80–85.
   PubMed Web of Science ®Google Scholar
• Perez, T. I., Zuidhof, M. J., Renema, R. A., Curtis, J. M., Ren, Y. and Betti, M. (2010). Effects of vitamin E and organic selenium on oxidative stability of ω-3 enriched dark chicken meat during cooking. J. Food Sci. 75:T25–T34.
   PubMed Web of Science ®Google Scholar
• Poyato, C., Astiasaran, I., Barriuso, B. and Ansorena, D. (2015). A new polyunsaturated gelled emulsion as replacer of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and sensory acceptability. LWT - Food Sci. Technol. 62:1069–1075.
   Web of Science ®Google Scholar
• Purchas, R. W., Busboom, J. R. and Wilkinson, B. H. P. (2006). Changes in the forms of iron and in concentrations of taurine, carnosine, coenzyme Q10, and creatine in beef longissimus muscle with cooking and simulated stomach and duodenal digestion. Meat Sci. 74:443–449.
   PubMed Web of Science ®Google Scholar
• Purchas, R. W., Rutherfurd, S. M., Pearce, P. D., Vather, R. and Wilkinson, B. H. P. (2004a). Concentrations in beef and lamb of taurine, carnosine, coenzyme Q10, and creatine. Meat Sci. 66:629–637.
   PubMed Web of Science ®Google Scholar
• Purchas, R. W., Rutherfurd, S. M., Pearce, P. D., Vather, R. and Wilkinson, B. H. P. (2004b). Cooking temperature effects on the forms of iron and levels of several other compounds in beef semitendinosus muscle. Meat Sci. 68:201–207.
   PubMed Web of Science ®Google Scholar
• Rahman, U., Sahar, A., Khan, M. I. and Nadeem, M. (2014). Production of heterocyclic aromatic amines in meat: Chemistry, health risks and inhibition. A review. LWT - Food Sci. Technol. 59:229–233.
   Web of Science ®Google Scholar
• Reglament. (1924/2006). Reglament EU 1924/2006 of the European parliament and of the council of 20 December on nutrition and health claims made on foods. Official J. Europ. Union L 404:9–25.
   Google Scholar
• Riccio, F., Mennella, C. and Fogliano, V. (2006). Effect of cooking on the concentration of vitamins B in fortified meat products. J. Pharm. Biomed. Anal. 41:1592–1595.
   PubMed Web of Science ®Google Scholar
• Rodrıguez-Carpena, J. G., Morcuende, D. and Estevez, M. (2011). Partial replacement of pork back-fat by vegetable oils in burger patties: Effect on oxidative stability and texture and color changes during cooking and chilled storage. J. Food Sci. 76(7):C1025–C1031.
   PubMed Web of Science ®Google Scholar
• Ruidi, M., Sohrabvandi, S. and Mortazavian, A. M. (2013). Probiotic fermented sausage: Viability of probiotic microorganisms and sensory characteristics. Crit. Rev. Food Sci. Nutr. 53:331–348.
   PubMed Web of Science ®Google Scholar
• Ruiz-Capillas, C., Triki, M., Herrero, A. and Jiménez-Colmenero, F. (2012). Biogenic amines in low- and reduced-fat dry fermented sausages formulated with konjac gel. J. Agric. Food Chem. 60:9242–9248.
   PubMed Web of Science ®Google Scholar
• Salcedo-Sandoval, L., Cofrades, S., Ruiz-Capillas, C. and Jiménez-Colmenero, F. (2014). Effect of cooking method on the fatty acid content of reduced-fat and PUFA-enriched pork patties formulated with a konjac-based oil bulking system. Meat Sci. 98:795–803.
   PubMed Web of Science ®Google Scholar
• Sales, J., Marais, D. and Kruger, M. (1996). Fat content, caloric value, cholesterol content, and fatty acid composition of raw and cooked ostrich meat. J. Food Comp. Anal. 9:85–89.
   Google Scholar
• Salmon, C. P., Knize, M. G., Felton, J. S., Zhao, B. and Seow, A. (2006). Heterocyclic aromatic amines in domestically prepared chicken and fish from Singapore Chinese households. Food Chem. Toxicol. 44:484–492.
   PubMed Web of Science ®Google Scholar
• Scheeder, M. R. L., Casutt, M. M., Roulin, M., Escher, F., Dufey, P. A. and Kreuzer, M. (2001). Fatty acid composition, cooking loss and texture of beef patties from meat of bulls fed different fats. Meat Sci. 58:321–328.
   PubMed Web of Science ®Google Scholar
• Schimd, A., Collomb, M., Sieber, R. and Bee, G. (2006). Conjugated linoleic acid in meat and meat products: A review. Meat Sci. 73:29–41.
   PubMed Web of Science ®Google Scholar
• Serrano, A., Librelotto, J., Cofrades, S., Sánchez-Muniz, F. and Jiménez-Colmenero, F. (2007). Composition and physicochemical characteristics of restructured beef steaks containing walnuts as affected by cooking method. Meat Sci. 77:304–313.
   PubMed Web of Science ®Google Scholar
• Sheard, P. R., Nute, G. R. and Chappell, A. G. (1998a). The effect of cooking on the chemical composition of meat products with special reference to fat loss. Meat Sci. 49:175–191.
   PubMed Web of Science ®Google Scholar
• Sheard, P. R., Wood, J. D., Nute, G. R. and Ball, R. C. (1998b). Effects of grilling to 80°C on the chemical composition of pork loin chops and some observations on the UK National Food Survey estimate of fat consumption. Meat Sci. 49:193–204.
   PubMed Web of Science ®Google Scholar
• Soladoye, O. P., Juárez, M. L., Aalhus, J. L., Shand, P. and Estevez, M. (2015). Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health. Comp. Rev. Food Sci. Food Safety. 14:106–122.
   Web of Science ®Google Scholar
• Szterk, A. and Jesionkowska, K. (2015). Influence of the cold storage time of raw beef meat and grilling parameters on sensory quality and content of heterocyclic aromatic amines. LWT - Food Sci. Technol. 61:299–308.
   Web of Science ®Google Scholar
• Tobin, B. D., O'Sullivan, M. G., Hamill, R. and Kerry, J. P. (2014). Effect of cooking and in vitro digestion on the stability of co-enzyme Q10 in processed meat products. Food Chem. 150:187–192.
   PubMed Web of Science ®Google Scholar
• Triki, M., Herrero, A. M, Rodríguez-Salas, L., Jiménez-Colmenero, F. and Ruiz-Capillas, C. (2013). Chilled storage characteristics of low-fat, n-3 PUFA-enriched dry fermented sausage reformulated with a healthy oil combination stabilized in a konjac matrix. Food Control 31:158–165.
   Web of Science ®Google Scholar
• Tripathi, M. K. and Giri, S. K. (2014). Probiotic functional foods: Survival of probiotics during processing and storage. J. Funct. Foods 9:225–241.
   Web of Science ®Google Scholar
• Van Asselt, E., Fischer, A., de Jong, A. E. I., Nauta, M. J. and de Jonge, R. (2009). Cooking Practices in the Kitchen-Observed Versus Predicted Behavior. Risk Analysis. 29:533–540.
   PubMed Web of Science ®Google Scholar
• Weiss, J., Gibis, M., Schuh, V. and Salminen, H. (2010). Advances in ingredient and processing systems for meat and meat products. Meat Sci. 86:196–213.
   PubMed Web of Science ®Google Scholar