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Application of the Dietary Processed Sulfur Supplementation for Enhancing Nutritional and Functional Properties of Meat Products
Abstract
In recent years, the consumer demands for healthier meat and meat products with reduced level of fat, cholesterol, decreased contents of sodium chloride and nitrite, improved composition of fatty acid profile and incorporated health enhancing ingredients are rapidly increasing worldwide and prevent the risk of diseases. This review focuses on strategies to investigate the changes in physical, physicochemical and microbial properties of meat and meat products in dietary processed sulfur fed animals. Overall, this review focuses on sulfur supplementation to pigs, growth performance of pigs and meat quality, enhancing the nutritional and functional values, shelf-life extension, improve sensory quality characteristics and health benefit etc. This review further discusses the current status, consumer acceptance, and market for functional foods from the global viewpoints. Future prospects for functional meat and meat products are also discussed.
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