Journal
CYTA-JOURNAL OF FOOD
Volume 11, Issue 1, Pages 37-42Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1080/19476337.2012.680916
Keywords
meat; nutrition; health; alternative species
Categories
Funding
- project BIOFOOD - innovative, functional products of animal origin [POIG.01.01.02-014-090/09]
- European Union from the European Regional Development Fund within the Innovative Economy Operational Programme
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The aim of the current review was to shed light on the nutritional composition of meat from alternative species, including red deer, fallow deer, rabbit, horse, pigeon and ratites (mainly ostrich) by comparison with conventional meat, and their benefits for human health. One of the reasons for such interest was the occurrence, in Europe several years ago, of dioxin, Bovine Encephalopathy and foot-and-mouth disease problems in farm animals. Therefore, consumers began to look for alternative kinds of red meat from other non-traditional species. The nutritional composition of meat from alternative species by comparison with conventional meat is characterised by low levels of fat and cholesterol, relatively high concentrations of n-3 and iron. Therefore, the meat from alternative species may supplement the local meat market with good quality products.
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