The science of functional foods is at the confluence of two major factors in our society- food and health. The link between diet and disease has now been quite widely accepted. Functional foods used to refer to foods or isolated food ingredients thatdeliver specific nonnutritive physiological benefits that may enhance health. A significant driving force in the functional foods market place is consumer demand- the quest by consumers to optimize their health through food. Functional foods are similarin appearance to conventional foods and are consumed as part of a usual diet and are known to improve health status beyond basic nutritional function expected of conventional foods. The optimum well being expected of functional foods in the short term isto render a disease free life with the same span as is currently the case. As such meat is a source of food protein with high biological value and is an excellent source of minerals and vitamins. Due to increasing concerns for health a considerable efforts have been made by meat industries in many countries to develop new products with tertiary functions such as anticarcinogenecity, anti-oxi-dative and antiageing activity.
展开▼
