Meat Products as Functional Foods: A Review

Authors

  • Jose M. Fernández-Ginés,

    1. The authors are with Dept. de TecnologíaAgroalimentaria, EscuelaPolitécnica Superior de Orihuela, Univ. Miguel Hernández, Orihuela, Alicante, Spain. Direct inquiries to author Fernández López (E-mail: j.fernandez@umh.es).
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  • Juana Fernández-López,

    1. The authors are with Dept. de TecnologíaAgroalimentaria, EscuelaPolitécnica Superior de Orihuela, Univ. Miguel Hernández, Orihuela, Alicante, Spain. Direct inquiries to author Fernández López (E-mail: j.fernandez@umh.es).
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  • Estrella Sayas-Barberá,

    1. The authors are with Dept. de TecnologíaAgroalimentaria, EscuelaPolitécnica Superior de Orihuela, Univ. Miguel Hernández, Orihuela, Alicante, Spain. Direct inquiries to author Fernández López (E-mail: j.fernandez@umh.es).
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  • Jose. A. Pérez-Alvarez

    1. The authors are with Dept. de TecnologíaAgroalimentaria, EscuelaPolitécnica Superior de Orihuela, Univ. Miguel Hernández, Orihuela, Alicante, Spain. Direct inquiries to author Fernández López (E-mail: j.fernandez@umh.es).
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Abstract

ABSTRACT: Numerous studies have sought to demonstrate the possibility of changing the image of meat and meat products from the traditionally accepted image to one of healthy living thanks to the addition (vegetables, extracts, fibers, and so forth), elimination (fats), and reduction (additives) of different ingredients. This article presents a revision of studies published in recent years on the topic and looks at possible future trends in the sector, analyzing the changes that have occurred in the traditional meat industry as global forces in the agro food industry direct it more and more to the design and production of functional foods.

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