Handbook of Meat Processing

Functional Meat Products 427

Bioactive Compounds in Meat

Utilizing or emphasizing physiological activ-

ities originating from meat is a promising

approach for developing functional meat

products. Attractive meat - based bioactive

substances have been studied for their

physiological properties. Such substances

include conjugated linoleic acid (CLA),

histidyl dipeptides (carnosine and anserine),

L - carnitine, glutathione, taurine, coenzyme

Q10, and creatine. These bioactive com-

pounds in meat have recently been reviewed

by Arihara and Ohata (2008).

Since studies have shown that feeding

conditions of animals affect the contents of

CLA and l - carnitine in meat (Krajcovicova -

Kudlackova et al. 2000 ; Mir et al. 2004 ),

healthier meat and meat products could be

created through modifi cation of animal feed.

As representative meat - based bioactive com-

pounds, CLA and histidyl dipeptides are

described here.

Conjugated Linoleic Acid

Conjugated linoleic acids (CLAs) have

attracted considerable attention as nutraceuti-

cal compounds found in foods. CLAs were

initially found in cooked ground beef by

Pariza et al. (1983). Later, they were found

in the meat and milk of ruminants (Gnadig et

al. 2000 ; Watkins and Yong 2001 ; Nagao and

Yanagita 2005 ). CLA is most abundant in the

fat of ruminant animals, such as cattle and

sheep, since CLA is converted from linoleic

acid by the isomerase of rumen bacteria.

CLA produced in the rumen is transported to

muscles and mammary tissue of animals. For

example, beef fat contains 3.1 to 8.5 mg CLA

per g of fat (Hasler 1988 ).

CLA is composed of a group of positional

and geometric isomers of octadecadienoic

acid. The most common CLA isomer found

in beef is octadeca - c 9, t 11 - dienoic acid (Fig.

24.3 , top). Much attention has been paid to

oping functional meat products. As described
later, through modifi cation of animal feed,
the composition (e.g., conjugated linoleic
acid) of animal products can be improved.
Also, the functional characteristics of meat
products can be changed by introducing food
ingredients considered to be benefi cial for
health or by eliminating components that are
considered harmful. Possible approaches for
functional modifi cation in meat products
suggested by Fern á ndez - Gin é s et al. (2005) ,
Jim é nez - Colmenero et al. (2006) , and
Jim é nez - Colmenero (2007a) are summarized
in Table 24.3.

Table 24.2. Diverse possible strategies for
developing healthier meat and meat products

1. Modifi cation of Carcass Composition


2. Manipulation of Meat Raw Materials


3. Reformulation of Meat Products
   Reduction of contents (e.g., fat)
   Modifi cation of components (e.g., fatty acid)
   Addition of functional ingredients

Table 24.3. Possible approaches for functional
modifi cation in meat products

Control and Reduction

Sodium chloride

Fat

Cholesterol

Allergens (vegetable & egg proteins)

Biogenic amines

Modifi cation

Fatty acid (selection of breeds)

n - 6 : n - 3 PUFA (linseed feed)

Addition

Vegetable oils

Fish oils

Conjugated linoleic acid

Plant - based proteins (soy protein)

Natural extracts

Vitamins C & E

Minerals (Ca,Se,Fe,Mg,Mn)

Plant sterols

Phytate

Probiotic lactic acid bacteria

Dietary fi ber

Oligosaccharides

l - carnitine