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A review on functional ingredients in red meat products


Tahreem Kausar, EntesarHanan, Omeera Ayob, Bushra Praween & ZRAA Azad*



Department of Food Technology, School of Interdisciplinary Sciences and Technology, Jamia Hamdard, Hamdard Nagar, New Delhi-62, India;



ZRAA Azad - *Email:


Article Type

Review Article



Received April 12, 2019; Accepted April 26, 2019; Published May 15, 2019



Meat and meat products are important foods with essential nutritional components such as essential amino acids, fatty acids, vitamins and minerals that form a significant component for the normal physiological and biochemical processes. However, the main drawback of meat and meat products is the absence of dietary fibre and the presence of saturated fat. Value improvement can be done by the incorporation of functional ingredients into the meat products. The use of functional ingredients in meat products offers processors the opportunity to enhance the functional and nutritional value of their products. Vegetable proteins, dietary fibre, cereal by-products, fruits, legumes, spices, herbs, and lactic acid bacteria that have been used alone or in combination for the enhancement of the functional value of meat and meat products were studied. Hence, the current review focuses on the functional ingredients incorporated in meat products.



Enrichment, functional ingredients, meat, processing; value addition



Kausar et al. Bioinformation 15(5): 358-363 (2019)


Edited by

P Kangueane






Biomedical Informatics



This is an Open Access article which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly credited. This is distributed under the terms of the Creative Commons Attribution License.