Introduction to Functional Meat Products

Consumers nowadays are highly aware of their diet and overall health. Consumers of meat are becoming highly concerned about nutritional illnesses and the relationship between dietary practices and overall health. Obesity, hypertension and coronary heart disease have been linked to the consumption of saturated fat, excess salt and calories. The development of functional meat products that either prevent or delay certain diseases related to nutrition is desperately needed. There are several studies, which report that eating food that has a lot of fat and low fiber increases the risk of coronary heart disease, obesity, cancer and high blood cholesterol. A need is felt to known about the functional foods, their development and health benefits associated with them. Modified meals or dietary ingredients that offer health benefits beyond meeting standard nutrient requirements are referred to as functional foods. Functional foods, which include food items that assist control “hunger” or boost “satiety,” may aid in the prevention and/or treatment of many modern day life style diseases. Identification of sources, their inclusion as a replacement of other ingredients is very crucial for the development of the functional meat products.