title: Characteristics and consumer acceptance of healthier meat and meat product formulations-a review.
abstract: 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.
authors.affiliation: Department of Meat, Fish & Poultry Technology, Central Food Technological Research Institute (CFTRI), Council of Scientific & Industrial Research (CSIR), Mysore, 570 020 India.
authors.forename: Swapna C
authors.initials: SC
authors.lastname: Hathwar
authors.forename: Amit Kumar
authors.initials: AK
authors.lastname: Rai
authors.forename: Vinod Kumar
authors.initials: VK
authors.lastname: Modi
authors.forename: Bhaskar
authors.initials: B
authors.lastname: Narayan
keywords: Carotenoid; Functional food; Healthier meat based products; n3 enriched egg