Abstract
Meat and meat products are a good source of bioactive compounds with positive effect on human health such as vitamins, minerals, peptides or fatty acids. Growing food consumer awareness and intensified global meat producers competition puts pressure on creating new healthier meat products. In order to meet these expectations, producers use supplements with functional properties for animal diet and as direct additives for meat products. In the presented work seven groups of key functional constituents were chosen: (i) fatty acids; (ii) minerals; (iii) vitamins; (iv) plant antioxidants; (v) dietary fibers; (vi) probiotics and (vii) bioactive peptides. Each of them is discussed in term of their impact on human health as well as some quality attributes of the final products.
Highlights
Our perception of food has changed over the centuries
Overconsumption of saturated fatty acids (SFA) is a struggle for many developed countries while at the same time most of developing countries suffer from underconsumption of polyunsaturated fatty acids (PUFA) [3]
In order to increase conjugated linoleic acid (CLA) in the meat of those animals a dietary supplementation with oils and oilseeds high in polyunsaturated fatty acids is recommended
Summary
Our perception of food has changed over the centuries. Originally, food was perceived as a means to obtain the necessary nutrients and energy for the body. To increase the nutritional and health value of food, the addition of functional substances is applied. Plants were thought to be the main sources of functional ingredients, but after further research, it has been reported that animal products contain such substances. The process of functional meat and meat product development can start in two stages: at the stage of animal nutrition and at the stage of its processing. The addition of those ingredients may change the appearance, taste, flavor and consistency of the original products. These changes are largely responsible for the rejection of many newly developed functional foods by consumers [2].
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