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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.1
- 수록면
- 699 - 708 (10page)
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초록· 키워드
오류제보하기
Fat in meat greatly improves eating quality, yet many consumers avoid visible fat, mainly because of health concerns. Generations of consumers, especially in the English-speaking world, have been convinced by health authorities that animal fat, particularly saturated or solid fat, should be reduced or avoided to maintain a healthy diet. Decades of negative messages regarding animal fats has resulted in general avoidance of fatty cuts of meat. Paradoxically, low fat or lean meat tends to have poor eating quality and flavor and low consumer acceptability. The failure of low-fat high-carbohydrate diets to curb "globesity" has prompted many experts to re-evaluate of the place of fat in human diets, including animal fat. Attitudes towards fat vary dramatically between and within cultures. Previous generations of humans sought out fatty cuts of meat for their superior sensory properties. Many consumers in East and Southeast Asia have traditionally valued more fatty meat cuts. As nutritional messages around dietary fat change, there is evidence that attitudes towards animal fat are changing and many consumers are rediscovering and embracing fattier cuts of meat, including marbled beef. The present work provides a short overview of the unique sensory characteristics of marbled beef and changing consumer preferences for fat in meat in general.
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참고문헌 (83)
참고문헌 신청
Adams, A. / 2009 / Formation and characterisation of melanoidin-like polycondensation products from amino acids and lipid oxidation products / Food Chem 115:904~911
Almiron-Roig, D. / 2010 / Human perceptipons and preferences for fat-rich foods / CRC Press
Archile-Contreras, A. C. / 2010 / Disparity of dietary effects on collagen characteristics and toughness between two beef muscles / Meat Sci 86:491~497
Baghekhandan, M. S. / 1982 / The thermal-conductivity of beef as affected by temperature and composition / T. Asae 25:1118~1122
Barendse, W / 2014 / Should animal fats be back on the table? A critical review of the human health effects of animal fat / Anim. Prod. Sci 54:831~855
Almiron-Roig, D. / 2010 / Human perceptipons and preferences for fat-rich foods / CRC Press
Archile-Contreras, A. C. / 2010 / Disparity of dietary effects on collagen characteristics and toughness between two beef muscles / Meat Sci 86:491~497
Baghekhandan, M. S. / 1982 / The thermal-conductivity of beef as affected by temperature and composition / T. Asae 25:1118~1122
Barendse, W / 2014 / Should animal fats be back on the table? A critical review of the human health effects of animal fat / Anim. Prod. Sci 54:831~855
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