Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 49, Issue 6, Pages 653-664Publisher
SPRINGER INDIA
DOI: 10.1007/s13197-011-0476-z
Keywords
Functional food; Healthier meat based products; n3 enriched egg; Carotenoid
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Awareness of health and nutrition has led to the development of functional foods which is a new approach to achieve healthier status thus reducing the risk of diseases. Meat has been highly exploited as a functional ingredient/food in recent years wherein meat has either been modified or incorporated into non meat products. Changing consumer demand has influenced the market for all types of meat. The development and marketing the functional foods can be, however, very challenging compared to the foods that conventionally have a high health image. This review gives the overall perception about importance of using meat/meat products as a functional food.
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