Improvement of the Health Properties of Meat Products

Dear Colleagues,

Consumers demand meat and meat products with healthy properties, and from this background emerges the concept of “functional food”. It is noteworthy that all foods contribute in some way to physiological function beyond nutritional effects, and therefore all foods are essentially functional at some level. In food processing, selected components as well as additives are used for technological purposes to improve the physical and chemical properties of the food and, at the same time, to enhance the health properties and the shelf life of meat products.

In this Special Issue, we encourage the submission of manuscripts about the performance characteristics of intrinsic meat mechanisms such as water retention, emulsification, emulsion stabilization, gelling and texturization properties, as well as strategies that can reduce fat, cholesterol, and NaCl content in these foods by the incorporation of vegetable oils, dietary fiber, natural antioxidants, and bioactive compounds as healthy, image-enhancing constituents in these products.

Dr. Mirian Pateiro
Prof. Dr. María Victoria Sarries Martínez
Guest Editors

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