Journal
CURRENT OPINION IN FOOD SCIENCE
Volume 38, Issue -, Pages 141-146Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.cofs.2020.11.007
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Funding
- National University of Litoral (Argentina) [CAID 50120110100198]
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The increasing demand for healthier meat products has driven the industry and technology sector to innovate with new functional meat products, with the addition of probiotics becoming an important strategy. However, production of probiotic meat products requires strict control to ensure real human health benefits.
The current growing demand for healthier products from meat consumers has forced the industry and the scientific-technological area to innovate with new functional meat products. These new products must have a better formulation and include extra benefits with the objective of not being a threat to consumer health. In this context, the addition of probiotic bacteria as part of the formulation has become an important strategy that allows not only the improvement of meat products, but also the addition of greater added value. However, the production of probiotic meat products implies an important control in their manufacture to achieve functional meat products with real human health beneficial.
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