Review Article | Volume: 5, Issue: 3, May-June, 2017

Development of Meat-based Functional Foods: A Review

Alim-Un-Nisa Naseem Zahra Sajila HinaShahid Masood Ali Javed Syed ManzarInam   

Open Access   

Published:  Jun 19, 2017

DOI: 10.7324/JABB.2017.50314
Abstract

Meat products can be made healthier by optimizing the concentrations of bioactive compounds present in meat e.g. CLA, L-Carnitine etc. Different strategies for modifying the concentration of healthy compounds in meat to produce safe and healthier functional food products are discussed in the review. These strategies include meat production, handling, storage and utilization processes. The assessment of these functional food products is necessary to measure the functional capacity of these foods. Research in the field of intervention studies on functional variability of modified meat products in humans have also been discussed.


Keyword:     Meat Bioactive Compounds L-Carnitine Functional Food Products.


Citation:

Nisa AU, Zahra N, Hina S, Masood S, Javed A, ManzarInam S. Development of Meat-based Functional Foods; A Review. J App Biol Biotech. 2017; 5 (03): 086-092.

Copyright: Author(s). This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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