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Muscle Foods pp 430-455 | Cite as

Nutritional Value of Muscle Foods

  • J. Samuel Godber

Abstract

The concept of nutritional value has undergone considerable modification over the years. The old view that nutritional value was merely a statement of the nutritional content of a food has given way to a new view that also takes into account the digestibility and utilization of nutrient components in food and diets. These additional considerations have been loosely termed “nutrient bioavailability.” Also, concern for potential adverse nutritional aspects of food products, such as contribution to heart disease or cancer, has been included in the concept of nutritional value. The modern muscle food scientist must be aware of the full scope of factors that should be considered when contemplating and discussing the nutritional value of muscle foods.

Keywords

Phytic Acid Heme Iron Nutrient Density Peanut Butter Nonheme Iron 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1994

Authors and Affiliations

  • J. Samuel Godber

There are no affiliations available

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