Prospect and challenges of functional meat products A review of functional ingredients in the global meat industry

摘要

The availability of compounds such as fat, cholesterol, nitrite, salt, dietary fiber and end products of the lipid oxidation in meat products have profound impact on the consumers' health. Therefore the meat industry needs a promising approach to improve health care by developing healthier meat products with healthier nutritional profiles than traditional meat products. However, the task of developing healthier meat products is not always easily accomplished since the developed product must be convenient and cost effective and also possess good taste so that customers will procure and eat frequently. Meats products can be used as vehicle for delivering important nutrient compounds such as omega-3-fatty acids, minerals, dietary fiber, antioxidants and bioactive peptides into the diet. However, the development of such functional meat products with these various components still challenges the meat industry because it changes the physico-chemical and organoleptic properties of meat products.