426 Chapter 24
Japanese children with food allergies, the
prevalence of chicken allergy was the highest
(4.5%) among various meats (Iikura et al.
1999 ). It has also been reported that beef
allergy occurs with an incidence of 3.3% to
6.5% in children with atopic dermatitis
(Fiocchi et al. 2000 ). Heat and enzymatic
treatments have been shown to be effective
methods for reducing the allergenicity of
meat allergens (Tanabe and Nishimura 2006 ).
It has also been shown that antigenicity of
beef proteins can be changed by high - pres-
sure treatment (Han et al. 2002 ).Approaches for Designing Functional
Meat Products
Various possible strategies for developing
healthier meat and meat products, including
functional foods, are listed in Table 24.2. All
aspects of animal production and product
processing have to be considered for devel-plant and fi sh fats) were reviewed exten-
sively by Jim é nez - Colmenero (2007b).
Although meat is less allergenic than
common allergy - inducing foods, such as
milk, eggs, and soy (Tanabe and Nishimura
2006 ), meat products (e.g., sausages) often
contain vegetable, egg, and/or milk proteins.
People with allergies are often affected by
allergens in such ingredients. A series of
meat products named Apilight (including
sausages, hamburger steak, and meat balls,
Fig. 24.2 ) are benefi cial for such people.
These products are made with a formulation
that eliminates ingredients causing allergic
symptoms and have been approved as aller-
gen - free products by the Japanese Ministry
of Health and Welfare. Also, gluten - free and/
or lactose - free meat products have been pro-
duced in some countries (Jim é nez - Colmenero
et al. 2006 ). On the other hand, there is
increasing evidence that even meat can cause
allergic symptoms in sensitized patients. In
Figure 24.2. Allergen - free meat products “ Apilight ” (Nippon Meat Packers, Inc., Japan). Left, hamburger steak;
right, meatballs.