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.

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