Tag Archives: functional value

1808–1822 O. Zinina, S. Merenkova, D. Tazeddinova, M. Rebezov, M. Stuart, E. Okuskhanova, Zh. Yessimbekov and N. Baryshnikova
Enrichment of meat products with dietary fibers: a review
Abstract |
Full text PDF (374 KB)

Enrichment of meat products with dietary fibers: a review

O. Zinina¹, S. Merenkova¹*, D. Tazeddinova¹, M. Rebezov¹, M. Stuart², E. Okuskhanova³, Zh. Yessimbekov³ and N. Baryshnikova⁴

¹South Ural State University (national research university), Lenin Avenue 76, RU 454080 Chelyabinsk, Russia
²Canadian Nuclear Laboratories, Chalk River Laboratories, Chalk River, Ontario, 286 Plant Rd, ON K0J 1J0 Chalk River, Canada
³Shakarim State University of Semey, Glinka street 20a, KZ071400 Semey, Kazakhstan
⁴Nosov Magnitogorsk State Technical University, Lenin Avenue 38, RU455000 Magnitogorsk, Russia
*Correspondence: merenkovasp@susu.ru


In recent years, much attention has been paid to the development of food products with properties that can promote well-being and prevent disease. Tested strategies to improve the functional value of meat products through the introduction of dietary fiber are reviewed here. Based on the literature reviewed, the addition of dietary fiber in meat products contributes to the fabrication of products which enhance physiological functions. Furthermore, fibers can be used to improve the quality and yield of meat products.

Key words:

, , ,