1. Grujić Radoslav, Grujić Slavica, Vujadinović Dragan Faculty of Technology, Zvornik, University of East Sarajvo, B&H Faculty of Technology, Banja Luka, University of Banja Luka, B&H 1 Seminar "Food and Health", Tuzla 01.07.2011

2.  Progress in understanding the relationship between diet and health has resulted in the development of the concept of functional foods, which means new and practical approach to achieving optimal health status by promoting the welfare state and possibly reduce the risk of disease.  Increasing demand for functional food can be explained by the desire to influence the reduction of health care costs, extend the life of people, older people and a desire for better lifestyle in their later years. Seminar "Food and Health", Tuzla 01.07.2011 2

3.  The concept of functional foods  Category of functional foods  Products, which are offered in the market as a functional food, add the ingredients that have a specific health benefit, and who developed the special technological procedures. Seminar "Food and Health", Tuzla 01.07.2011 3

4.  „Foods that may provide additional health benefits, in addition to meeting the basic functions it plays in nutrition“,  „Foods that are similar to conventional, which is intended to be consumed as part of a normal meal, but has been modified so that it can have broader physiological role than simply meet the requirements for nutrients“.  „Food can be considered functional if it contains a component (whether one of the nutrients or not) with selective action on one or more functions of the organism, which is justified by the positive effects may be considered functional (physiological) or even healthy.“ (European EU, EC 1924/2006) Seminar "Food and Health", Tuzla 01.07.2011 4

5.  The value of functional foods in the world market is estimated to be at least 33 billion dollars.  The largest market of functional foods is in the U.S., then in Europe and Japan.  Multinationals Companies  Pharmaceutical Industry  Companies involved in food retailing Seminar "Food and Health", Tuzla 01.07.2011 5

6. Functional products can be classified into the following categories:  dairy products,  confectionery,  bakery products,  baby food,  Functional drinks,  functional cereals,  Fats,  functional meat products,  functional eggs,  probiotics, prebiotics. Seminar "Food and Health", Tuzla 01.07.2011 6

7. The largest number of developed functional products is enriched with vitaminima (vitamin C, vitamin E, folna kiselina) i/ili  vitamins (vitamin C, vitamin E, folic acid) and / or  minerals (zinc, iron and calcium)  Nutrition (omega-3 fatty acids, phytosterols and soluble fiber) Seminar "Food and Health", Tuzla 01.07.2011 7

8.  Meat and meat products can be considered a functional food to the extent that they contain compounds that are believed to be functional.  The idea that the meat products consumed for health reasons, not just the food, opens up a whole new field for the development of meat processing industry.  In addition to traditional products, meat processing industry can explore new possibilities of using meat, including  control the composition of pig meat and products  change the profile of fatty acids or  addition of antioxidants, dietary fiber and probiotics in products and so on. Seminar "Food and Health", Tuzla 01.07.2011 8

9. 9  research and new product launches of meat should be focused on providing healthy alternatives to what has often been accused as the cause of various illnesses.  Poor image that exists on the meat (fat, saturated fat, cholesterol, high salt content and their association with cardiovascular disease, some cancers, obesity and so on)

10.  Meat and meat products can be modified:  adding ingredients that are considered beneficial for health or  eliminating or reducing the amount of components that are considered harmful to the health of consumers. Seminar "Food and Health", Tuzla 01.07.2011 10

11. Modifications to be applied during the development of functional meat products include the following actions:  add vegetable oil,  add soy  addition of natural extracts with antioxidant activity,  controlling the content of sodium chloride  add fish oil,  adding dietary fiber, etc. Seminar "Food and Health", Tuzla 01.07.2011 11

12. Problems:  Meat in human nutrition is a major source of saturated fatty acids (SFA)  The ratio of n-6: n-3 polyunsaturated fatty acids (PUFA) in meat has adverse Seminar "Food and Health", Tuzla 01.07.2011 12 Changes:  selection of breeds and genetic lines within breeds,  Changes in eating habits of animals, including the use of some additives (eg, probiotics) and  intervention in the metabolism of animals (eg, an anabolic implants) New technological problems:  changes in sensory characteristics (juiciness, flavor, firmness and softness of fat in meat)  increase of fat oxidation and  discoloration of meat

13. Problems:  There is a link between diet containing excess energy and the emergence of a number of chronic diseases (colon cancer, obesity, cardiovascular disease and other disorders)  There is a positive correlation between meat consumption and colon cancer. Seminar "Food and Health", Tuzla 01.07.2011 13 Opportunities:  dietary fiber have the ability to influence the content of reducing LDL cholesterol, the risk of diabetes mellitus type 2, the risk of coronary heart disease, the risk of blood pressure, risk of obesity and risk of colon cancer.  Eating fruits and vegetables entered the dietary fiber and increases the health benefits, mainly attributed to organic micro-nutrients such as carotenoids, polyphenols, tocopherols, vitamin C and others.

14. Changes:  Proteins from different plant sources may be used in the production of meat products.  Legumes  rye  Oats  Byproducts of citrus fruit processing  Fructo-oligosaccharides short chain, non-digestible oligosaccharides Seminar "Food and Health", Tuzla 01.07.2011 14 Consequences:  higher amounts of fiber (3%) the effect of increasing hardness

15.  Protein preparations of plant origin  Proteins from wheat  Kernel fruits Seminar "Food and Health", Tuzla 01.07.2011 15

16.  Proteins of plant origin from soybeans are used in traditional production of meat products (30% fat), as a substitute for meat.  Soy protein (flour, concentrate and isolate) are frequently used in the preparation of meat products for functional properties and a relatively low cost compared to fasting flesh.  Soy proteins are involved in meat products because of excellent ability to trap water and fat emulsions to improve stability and increase yield  Soybean oil contains approximately 0.2 g plant sterols per 100 g, which is associated with a decrease in plasma LDL cholesterol Seminar "Food and Health", Tuzla 01.07.2011 16

17.  The benefits of using soy proteins  The influence of soy to lower cholesterol content is attributed to isoflavones (genistein and daidzein)  Nutritional properties of soy protein products. Seminar "Food and Health", Tuzla 01.07.2011 17

18.  Problem: Oxidation of lipids is one of the causes of deterioration of meat and meat products, because it affects the development of undesirable changes in taste, texture and nutritional value  Possibility: Oxidation of lipids can be effectively prevented by use of synthetic antioxidants  Natural antioxidants, obtained from a plant (rosemary, sage, tea, soy, citrus peel, sesame seeds, etc.) Seminar "Food and Health", Tuzla 01.07.2011 18

19. Problem:  Sodium chloride is the ingredient in the production of meat products, which affect the taste, product sustainability and stability properties of proteins.  Sodium is present in food increases blood pressure  A significant number of the population in Western countries suffer from cardiovascular disease followed by long-term hypertension. Possibility:  Reducing the amount of sodium chloride in the mixture, which affects the ability to retain water and meat protein emulgujuća properties and the stability of emulsions. Solution:  as a partial substitute for NaCl in the production of sausages can be used sodium citrate, carboxymethyl cellulose, calcium ascorbate, other salts, algae Seminar "Food and Health", Tuzla 01.07.2011 19

20.  Consumption of vegetable oils (olive oil) is associated with reduced risk of heart disease and breast cancer.  Replacing the lard in sausages with olive oil  Addition of sunflower oil in a hot dog  The protective effect of n-3 polyunsaturated fatty acids against some common cancers such as breast and colon cancer, rheumatoid arthritis, inflammatory bowel disease and cardiovascular disease. Seminar "Food and Health", Tuzla 01.07.2011 20

21.  Oil in the form of n-3 polyunsaturated fatty acids are found mainly in meat of fish from cold waters.  It can significantly affect the content of n-3 fatty acids and cholesterol in relation to their content in fats from meat  Adding oil (2 to 4%) during the feeding of chickens, no significant effect on the Physicochemical and sensory quality parameters of meat products, except that the content increases eicosapentaenoic acid (EPA) and docosahexanoic acid (DHA) and the reduction of n-6 fatty acids. Seminar "Food and Health", Tuzla 01.07.2011 21

22. 1. Consumers are well informed about nutrition and want to expand knowledge and gain information on the impact of food on their health. 2. Food manufacturers need to produce products with a sufficient nutritional value, which at the same time, should have appealing taste, texture, appearance and other technological features. 3. Manufacturers of meat products have modified their recipes to meet new market demands, such as certain ingredients added to meat products that will enhance the functional properties or reduce the content of certain ingredients that are not considered beneficial to health. 4. Research in future should be given towards understanding the interactions of supplements with ingredients of meat, meat producers, which will improve its position in the changed business conditions in meat processing industry Seminar "Food and Health", Tuzla 01.07.2011 22

23. THANK YOU! Seminar "Food and Health", Tuzla 01.07.2011 23