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Meat Science International

Volume  1, Issue 1, July-December 2016, Pages 23-31

 

Review Article

Meat as a Functional Food: Concepts and Breakthrough
S.K. Bharti*, V. Pathak**, M.G. Awasthi*, Tanuja***, Anita****
*Assistant Professor, **Professor ***Ph.D. Scholar, Department of Livestock Products Technology (LPT), College of Veterinary Science & Animal Husbandry, U. P Pandit Deen Dayal Upadhyaya Pashu Chikitsa Vigyan Vishwavidyalaya Evam Go-Anusandhan Sanstha
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Abstract

Functional food technology is an impending applied science that claims to boost health or well being by providing account beyond that of fundamental nutrition. Meat and meat products have multifarious disease preventing and health promoting benefits that’s make them a viable option to be used as a functional food. However, consumer often associates meat with a contravening health image. The deplorable image of meat is mainly due to content of fat, saturated fatty acid and cholesterol and, the alliance of these with chronic diseases. This review highlights that enrichment of meat with fibres, probiotics, omega-3 fatty acids, CLA, selenium and antioxidants or elimination or reducing components that considered being harmful can embellish its functional properties. This limited explored annex of food science and technology offers a comprehensive scope to meliorate the dietary as well as health promoting properties of meat and meat products. In addition, many regulatory hurdles must be overcome for the commercial production of meat functional food.


Corresponding Author : S.K. Bharti*