What are the properties of the peptides contained in the protein of animal origin?
- Anesthetic effect found in peptides derived from pig meat,
- Antioxidant properties have a peptide isolated from porcine collagen,
- Peptides obtained by fermentation from poultry meat have an antioxidant effect,
- Antibacterial activity against Escherichia and fungi of the genus Candida has a peptide isolated from bovine hemoglobin.
Meat of productive animals and specialized food – is there a connection?
Meat and offal can be sources of some water-soluble vitamins. So, for example, the content of niacin (vitamin PP) in beef reaches 5.4 mg / 100 g, thiamine (B1) in pork up to 0.86 mg / 100 g, folic acid (B9) in beef up to 10 mg / 100 g, cobalamin (B12) in a rabbit up to 12 µg/100 g of muscle tissue. In addition, meat contains small amounts of riboflavin (B2) – up to 0.2 mg / 100 g, pantothenic acid (B5) – up to 0.6 mg / 100 g and biotin (B7) – up to 3.5 μg / 100 g And red meat contains a record amount of iron. The meat of rabbits and cattle has a rich microelement composition. And this is not a complete list of biologically valuable substances contained in meat.
As you can see, raw meat contains a huge potential for the production of specialized nutrition. This problem, how meat raw materials can be most effectively used for functional and therapeutic nutrition, is being studied at the Federal Scientific Center for Food Systems together with the Eurasian Council for the Industry of Specialized Food Products.
How many minerals are in meat? How to get a functional product based on it? Read the article Raw Meat as the Basis for Functional Products in the new issue of Meat Row.