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International Journal of Meat Science

Year: 2011 | Volume: 1 | Issue: 1 | Page No.: 1-14
Review Article

Functional Meat Products: A Review

Z. F. Bhat
Faculty of Veterinary Sciences and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, Division of Livestock Products Technology, R.S. Pura, 181 102, India
H. Bhat
Department of Biotechnology, University of Kashmir, Hazratbal, Srinagar, Jammu and Kashmir, 190006, India
Scientific progress in understanding the relationship between nutrition and health has an increasingly profound impact on consumer's approach to nutrition which has resulted in the development of the concept of functional foods. It is a practical and new approach to achieve optimal health status by promoting the state of well-being and possibly reducing the risk of disease. The term functional foods comprises some bacterial strains and products of plant and animal origin containing health-promoting physiologically active compounds in addition to the traditional nutrients which are beneficial for human health and reducing the risk of chronic diseases. Consumer's increasing interest for maintaining or improving their health by eating these specific food products has led to the development of many new functional foods. Most of these new formulations are dairy products, vegetable based products, specific fats, etc., but so far only few of them are based on meat products. Meat and meat products can be modified by adding ingredients considered beneficial for health or by eliminating or reducing components that are considered harmful. The use of these ingredients in meat products offers processors the opportunity to improve the nutritional and health qualities of their products. This study reviews and discusses some of the findings published in recent years regarding the functional meat products.
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