Nutritional quality and physiological effects of halal meat:A pilot study in non-Muslim consumers  

作　　者：Cristina Carrasco Trinidad Perez-Palacios Luis Miguel Luengo Sergio Gomez Miguel Fajardo María de los Angeles Gomez Ana Beatriz Rodríguez 

机构地区：[1]Neuroimmunophysiology and Chrononutrition Research Group,Department of Physiology(Faculty of Sciences),University of Extremadura,06006,Badajoz,Spain [2]Research Institute of Meat and Meat Products(IProCar),University of Extremadura,10003,Caceres,Spain [3]Service of Endocrinology and Nutrition,University Hospital of Badajoz,06006,Badajoz,Spain [4]Service of Clinical Analysis,University Hospital of Badajoz,06006,Badajoz,Spain [5]Service of Microbiology,University Hospital of Badajoz,06006,Badajoz,Spain

出　　处：《Food Bioscience》2022年第5期738-745,共8页食品生物科学（英文）

基　　金：supported by the Regional Government of Extremadura-ERDF funds under Grant BBB021-GR21042/post-doctoral grant number PO17027;Golden Worldwide Trade S.L.under research agreement with the University of Extremadura(Ref.141/18).

摘　　要：Despite the current controversy,red meat remains essential to the proper functioning of our body.Among the trend meat products available for consumers,halal meat is becoming an interesting choice,independently of their religious beliefs.However,little is known about its nutritional content and possible health effects.For this reason,a comparative analysis of the physical-chemical and nutritional properties between halal and non-halal meats(beef and lamb)was conducted.Additionally,a pilot study was performed by University of Extremadura analysing the impact of its consumption on body composition,gut microbiota,biomarkers,and antioxidant status.The healthier lipid profile founded in halal meat may have had a positive impact on the weight,muscle mass,body fat and antioxidant status of the participants,without altering the gut microbiota and levels of biomarkers such as glucose,insulin,or iron.Scientific research can help meat consumers to choose healthier and more eco-friendly products.

关 键 词：Halal meat Lipid profile Body composition gut microbiota Antioxidant status Biomarkers 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]