2. INTRODUCTION
What are functional foods?
A functional food is a food which gives an
additional function often related to health promotion
or disease prevention by adding new ingredients or
more of existing ingredients
FFC has defined functional food as ”natural or
processed foods that contain known or unknown
biological active compounds”
3. FUNCTIONAL FOODS: MEAT &
MEAT PRODUCTS
Numerous studies have sought to
demonstrate the possibility of changing the
image of meat and meat products as
functional foods.
4. HISTORY
Over 2000 years ago Hippocrates
said “Let food be thy medicine”.
Ancient Egypt, India, Mesopotemia
and United States Of America have
unique functional significance
regarding meat and meat products
5. LITERATURE STUDY
Several scientific or literature studies have been
undertaken on functional values of meat & meat
pdts.These are given below:
TOPIC SCIENTIST NAME YEAR
1. Rich starch and Martha Barahona 2016
Oligo saccharides
as substitute for
Phosphate & dextrose
In whole muscle
hams.
6. 2.Effects of anti Huiyun Zhang, 2015
Micobial & antioxidant Jingjuan Wu
Activities of spice extracts
On raw chicken meat
Quality.
3.Effect of dietary fiber on Suman Talukder 2015
Properties of meat pdt
4.Development of new SG Dragoev, 2014
Functional cooked DK Balev
Sausages by addition of
Gogi berry & pumpkin powder
7. 5.Effects of tea polyphenol Fan Wenjiao 2014
On quality and shelf life
Of pork sausages
6.Quality and storability Vinay Kumar,
Of chicken nuggets Asim Kumar Viswas 2013
Formulated with banana
&hull flour
7.Effects of corn oil and Guzin Kaban,Seyma 2012
Broccoli on texture and color Sisk
Properties of Bologna type
Sausage.
8. 8.Physico-chemical and CN Horita, M.A. Morgano 2011
&sensory properties of
Reduced fat mortadella
Prepared with blends of
Ca, Mg, KCL as partial
Substitutes of Nacl
9.Development of combinations Juan Camilo Ospina 2010
Of chemically modified vegetable
Oils as pork backfat substitutes
In sausage formulation
10.Usefulness of Calcium citrate M.D. Selgas 2009
&gluconate for Ca enrichment
Of dry fermented sausage
9. 12.Influence of different M.T. Solas 2008
Types & proportions of
Added edible seaweeds
On characteristics of low
Salt gel or emulsion meat
System.
13. Effect of total J. Ago, J Carballo 2007
Replacement of pork J. Serrano
Meat with wulnut on
The nutritional profile of
Frankfurters
14. Strategies for designing Keizo Ariharora 2006
Novel functional meat
products
10. PRESENT STATUS IN
INDIA
India is bestowed with vast livestock
wealth and it is growing at the rate of 6%
per annum. The contribution of livestock
industry including meat is increasing
substantially in this country which
accounts for >40% of total agricultural
sector.
11. This contribution would have been much
better had the animal pdts like meat been
efficiently utilized. Efficient utilization of
meat & meat pdts have direct impact on
the economy of the country. Non
utilization of meat & meat pdts not only
lead to loss of potential revenues
12. In present day if we
don’t do medicinal use of
meat & meat pdts in
proper way. It may create
major catastrophic health
problems,which is in
present day one of the
serious problems.In
many cases meat
processing wastes have a
potential for recycling raw
materials or conversion
into medicinal pdts of
higher functional value
13. FUTURE PROSPECTS :
India is fast emerging as a sourcing hub of
processed food.Indian food processing sector
meat & poultry and other consumer pdt groups
such as confectionary, high protein foods.
14. It helps to diversity and commercialize
farming;enhance of farmers; create
markets for export of agro foods aswell
as generate greater employment
opportunities.
“In the future the organised market is
expected to grow even faster at around
20 to25% per annum,” according to
Mr.Gaurav Marya president of franchise
India.
15. BENEFITIAL EFFECTS OF
MEAT & MEAT PDTS AS
FUNCTIONAL FOODS
Addition of spice extract with
raw chicken meat highly effective
against microbial growth
16. Addition of freezed
dryer pineapple by product
and canola oil act as fat
replacers giving healthier
and stable meat product
17. Dry fermented chicken sausage
produced with inulin and corn oil will
decrease the fat content and increase
the protein content in sausage,
therefore effects is hardness &
chewiness is increased
18. Conclusive research shows that
eating 1.5 ounces(42.5g) of walnuts,
as part of a low saturated fat & low
cholesterol diet and not resulting in
increased caloric intake,may reduce
the risk of coronary heart disease
20. The use of LAB as bioprotective
cultures to extend the shelf life of
fresh meat can improve micobial
stability and safety in commersial
meat preservation
21. Increased levels of kimchi
powder in breakfast sausage
decreased the pH and
springiness and the increased the
hardness, chewiness and
gumminess (p<0.05)
22. Nutritionists encourage improving
the diet by combining meat products
with fish or other sea related foods,in
order to equilibrate the omega-
6/omega-3 ratio strong benefitial
health effects of a balanced omega-
6/omega-3 PUFA diets
23. Irradiation is useful for
manufacturing ready to eat cooked
meat pdts enriched with folic acids,the
effects of this treatment on folic acid
content,colour,texture and sensory
properties of final pdts
24.
25. Functional Foods & meat
products
The concept of functional food was first promoted in 1984 by
Japanese scientists who studied the relationships between nutrition,
sensory satisfaction, fortification and modulation of physiological
systems.
In 1991, the Ministry of Health introduced rules for approval of a
specific health-related food category called FOSHU (Food for
Specified Health Uses)
Foods of animal origin including meat are required to maintain the
health of a human body.
Meat is specifically valuable as a source of omega-3 fatty acids,
vitamin B12, protein and highly bioavailable iron.
26. The consumption of meat and other
animal products can alleviate
nutritional deficiency, which is still
widespread in developing
countries and secure a better child
physical and mental development.
Population growth, urbanization,
economic growth and flourishing
markets all lead to the increasing
demand for meat and animal
products.
27. Functional modifications in meat and
meat products
Principal components of meat, besides water,
are proteins and fats, with a substantial
contribution of vitamins and minerals of a
high degree of bioavailability
Both meat and its associated products can be
modified by adding ingredients considered
beneficial for health or by eliminating or
reducing components that are considered
harmful.
28. • Modification of the fatty acid
and cholesterol levels in meat
Addition of vegetal oils to meat
products
The addition of olive oil to sausages was more
effective than using vacuum-storing methods in
avoiding lipid oxidation during storage and also
increased the monounsaturated fatty acids fraction
(MUFA)
The selection of breeds and genetic lines within
breeds, changes in animal feeding practices, including
some feed additives (probiotics, antibiotics, and so
forth), and intervention in animal metabolism are the
main tools used to achieve a reduction in carcass fat
content.
29. •Addition of soy
Soy protein isolate has been added in low-fat bologna.
Chin and others (2000) characterized this product and
concluded that SPI (2%) can be incorporated as fat replacer
without any detrimental physicochemical and textural
characteristics being noted in the product, except for color
values
Addition of natural extracts with antioxidant
properties
The addition of tea catechins to cooked red meat and
poultry was studied by Tang and others (2001)
They found that addition at 300 mg/kg minced muscle
significantly inhibited the pro-oxidative effect of NaCl and
controlled lipid oxidation in cooked muscle patties.
30. •Sodium chloride control
Although meat as such is relatively poor in sodium,
containing only 50 to 90 mg of sodium per 100 g, the
sodium content of meat derivatives is much higher
because of the salt content, which may reach 2% in
heat-treated products and as much as 6% in uncooked
cured products, in which drying (loss of moisture)
increases the proportion even further.
Addition of vegetal products
The use of wheat protein as a meat alternative is
a relatively recent development. Wheat protein is
essentially made from gluten that has been
processed and extruded to resemble the texture
of meat .
31. •Addition of fish oils
Salchichon is made using
backfat and meat enriched in
polyunsaturated n-3 fatty acids
and -tocopherol, concludeing
that it is possible to manufacture
dry-fermented sausages
enriched in n-3 PUFAs without
adverse effects on its
composition, lipid stability,
textural, and sensory properties.
32. •Addition of Fiber
increase the cooking yield of meat
products due to its water-binding and fat-
binding properties and to improve
texture.
Water-absorption capacity of oat fiber
such as its could potentially benefit
products such as fat-free frankfurters
and low-fat bologna.
The addition of FOS did not affect the
pH, aw or weight losses because the
presence of soluble dietary fiber (SDF)
leads to a compact gel structure and
33. Advantages of meat & meat Products
as functional food :-
Meat contains many important nutrients, including bioactive
compounds such as taurine, L-carnitine, creatine, conjugated
linoleic acid (CLA) and endogenous antioxidants
The unique endogenous antioxidants including carosine,
anserine and others, along with iron and zinc, nutrients often
lacking in the average diet
Meat also contains a significant source of vitamin B-12
Meat and meat products may be made more functional with
some modifications during meat processing.
34. Adding probiotics to fermented
meat products (i.e. sausage) may
lead to health benefits, although this
application is still marginal.
35. Some Disadvantages …
fermented meats are not generally considered
'health food' by consumers. Plus technical issues
exist. It requires careful selection of probiotic
strains since, for example, they would need to have
a resistance to bile salts.
Fiber-enriched meat products can elicit a grainy
texture and have a restrictive digestive tolerance
36. CONCLUSIONS :
Consumers have become better informed about nutrition and want
to improve their safety in potential industrial applications. to learn
more about the medical benefits of food.
Food manufacturers face the challenge of providing nutritious food,
while at the same time, ensuring that the product has an appealing
taste, texture and appearance.
Thus, producers of meat products have modified their
formulas/recipes to meet the changing demands of the marketplace
by addition of certain components that add functional
properties to meat products or by reduction of certain ingredients
that are not considered beneficial to health.
Further research is needed to understand their interactions with
meat products constituents.
