Meat Science and Nutrition
Meat holds an important position in human nutrition. Although protein from this source has lower biological value than egg albumin, it is an exclusive source of heme iron and vitamins and minerals. Fat content and fatty acid profile from this source are a constant matter of concern. Though currently...
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| Otros Autores: | |
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| Formato: | Electrónico Capítulo de libro |
| Lenguaje: | inglés |
| Publicado: |
IntechOpen
2018
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| Materias: | |
| Acceso en línea: | DOAB: download the publication DOAB: description of the publication |
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| Sumario: | Meat holds an important position in human nutrition. Although protein from this source has lower biological value than egg albumin, it is an exclusive source of heme iron and vitamins and minerals. Fat content and fatty acid profile from this source are a constant matter of concern. Though currently meat utilization is linked with an array of maladies, including atherosclerosis, leukemia, and diabetes, meat has a noteworthy role not only for safeguarding proper development and health, but also in human wellbeing. Enormous scientific investigations have proved that consuming meat has had a beneficial role in cranial/dental and gastrointestinal tract morphologic changes, human upright stance, reproductive attributes, extended lifespan, and maybe most prominently, in brain and cognitive development. |
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| Descripción Física: | 1 electronic resource (86 p.) |
| ISBN: | intechopen.71954 9781789842340 9781789842333 9781838816339 |
| Acceso: | Open Access |