Frixia Galán-Méndez1*, Yetzalli A. Saldaña-Carmona1, Laura
Acosta-Domínguez1
1Facultad de Ciencias Químicas, Universidad Veracruzana,
Xalapa, Veracruz, México
*For Correspondence
fgalan@uv.mx
Functional meat products have
emerged in response to the demands of health-conscious consumers seeking
additional health benefits beyond the traditional nutritional contributions of
meat. These products, derived from species such as beef, pork, rabbit, lamb,
and poultry, have been fortified or enriched with fibers, probiotics,
antioxidants, vitamins, minerals, and essential fatty acids. Both in their
fresh and processed forms, they have shown improvements in their technological
characteristics before processing, as well as in their nutritional and sensory
value, and shelf-life extension. Furthermore, it has been demonstrated that
these products can have positive effects on consumer health, combating
cardiovascular diseases, gastrointestinal disorders, and immune system issues.
The incorporation of ingredients such as fibers, probiotics, omega-3 fatty
acids, antioxidants, and phytochemicals allows these products to go beyond
basic nutrition, providing additional health benefits. Despite the traditional
nutritional benefits of meat, such as its high-quality protein content,
vitamins, and minerals, its negative perception is due to its content of
saturated fats and cholesterol, which are associated with prevalent diseases in
Western societies. The addition of functional components can enhance the
nutritional properties of meat and its acceptance by consumers. Moreover, the
meat industry is modernizing, adopting automated and continuous processes to
maintain quality and reduce costs, which positively influences consumer
perception regarding the safety, quality, and sustainability of functional meat
products. The integration of novel ingredients into these processes presents
challenges that require ongoing research and development, but it offers a
comprehensive solution to improve health through diet.
Keywords
Meat Products, Functional Foods, Meat Process, Functional Compounds
Download PDF