Through a light on Meat as Functional food

Abstract

 A number of studies have attempted to show how the addition of various ingredients vegetables, fibres, extracts, and so on—as well as the removal of fats and additives could transform the conventional perception of meat and meat products into one of healthy living. This article examines potential future trends in the agro food industry and provides an updated version of recent studies on the subject. It also analyses the changes that have taken place in the traditional meat industry as the agro food industry's global forces increasingly focus it on the development and manufacturing of functional foods.