Meat products as functional foods:: A review

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 healthly 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 setor, analyzing the changes that have occured in ther traditional meat industry as global forces in the agro-food industry direct it more and more to the design and production of functional foods.