Healthier meat and meat products: their role as functional foods

Abstract

This review deals with the implications of meat and meat products for human health. It analyses the effect of the presence or absence of various factors: fat, fatty acid composition, cholesterol, calorific value, salt, nitrite or lipid oxidation products that can cause health problems. Bearing in mind these considerations, it then describes the strategies used in animal production, treatment of meat raw material and reformulation of meat products to obtain healthier meat and meat products. Functional ingredients are responsible for making functional foods work, and this review therefore discusses the scope of current meat technology to favour the presence of various active-food components, and provide an additional physiological benefit beyond that of meeting basic nutritional needs.