Functional Meat and Meat Products: An Overview


  • Arun Kumar
  • Satish Kumar
  • B.D. Sharma
  • S.K. Mendiratta
  • Om Prakash Verma
  • Arun Kumar Patel


Conjugated linoleic acid; Vitamin E; Omega-3 (ω3) fatty acids; Selenium; Flaxseed; Probiotics


A food can be regarded as functional if it is satisfactorily demonstrated to beneficially affect one or more target functions in the body, beyond adequate nutritional effects, in a way that is relevant to either improved health or well-being and/or to a reduction in the risk of disease. They are very important for health and are classified on various basis such as Supplementation of functional ingredients in diets of animals which includes Conjugated linoleic acid, Vitamin E, Omega-3 (ω3) fatty acids and Selenium; enrichment of functional ingredients in meat and meat products which includes functional foods from plant sources such as Soy proteins, Wheat proteins, Fibers, Broccoli and other Cruciferous Vegetables, Citrus Fruits, Tomatoes, Flaxseed, Herbs and spices as well as functional foods from animal sources such as Fish and Dairy Products like Whey protein and Probiotics and finally production of functional components during processing which includes Curing, Fermentation, Production of antibacterial compounds like Bacteriocin and Enzyme hydrolysis of proteins. Current status of functional meat products in world and India, safety issues and future prospects has been discussed.




How to Cite

Kumar, A., Kumar, S., Sharma, B., Mendiratta, S., Verma, O. P., & Patel, A. K. (2012). Functional Meat and Meat Products: An Overview. Journal of Advanced Veterinary Research, 2(4), 314-324. Retrieved from



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