24. Functional Meat Products

  1. Fidel Toldrá Ph.D. research professor member Fellow
  1. Keizo Arihara and
  2. Motoko Ohata

Published Online: 23 FEB 2010

DOI: 10.1002/9780813820897.ch24

Handbook of Meat Processing

Handbook of Meat Processing

How to Cite

Arihara, K. and Ohata, M. (2010) Functional Meat Products, in Handbook of Meat Processing (ed F. Toldrá), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780813820897.ch24

Editor Information

  1. Department of Food Science, Instituto de, Agroquímica y Tecnología de Alimentos (CSIC), PO Box 73, 46100 Burjassot, Valencia, Spain

Author Information

  1. Department of Animal Science, Kitasato University, Towada-shi, Aomori 034-8628, Japan

Publication History

  1. Published Online: 23 FEB 2010
  2. Published Print: 26 MAR 2010

ISBN Information

Print ISBN: 9780813821825

Online ISBN: 9780813820897



  • functional meat products;
  • functional foods and functional meat products;
  • food ingredients used for FOSHU products;
  • bioactive compounds in meat;
  • conjugated linoleic acids (CLAs);
  • histidyl dipeptides;
  • high intakes of high-fat dairy foods and CLA - reducing risk of colorectal cancer;
  • meat protein-derived bioactive peptides;
  • functional fermented meat products;
  • concept of probiotics, prebiotics and synbiotics


This chapter contains sections titled:

  • Introduction

  • Functional Foods and Functional Meat Products

  • Bioactive Compounds in Meat

  • Utilization of Meat Protein-Derived Peptides

  • Functional Fermented Meat Products

  • Concluding Remarks

  • References