Abstract
There is growing interest in finding healthier meals that offer more than just nutritional benefits. Meat and meat products are consumed all over the world, so it is possible to use them as matrices to make sure that people get enough bioactive components from their food. Besides extending the meat product's shelf-life and improving its composition (by integrating antioxidant molecules), it could also help people stay healthy by lowering lipid oxidative products. In this review, we look at whether developing and eating functional meat products is a viable method for improving meat composition and stability and reducing the oxidative consequences associated with the consumption of meat intake. The inclusion of plant bioactive compounds and antioxidants in meat products should protect the composition and quality of functional meat and meat products as well as the customers' health status. The key plant components with antioxidant capabilities employed in the composition of functional meat products will be discussed in this review.
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