This volume details the most up-to-date methods and prools on how to manufacture functional meat products. Chapters guide researchers through functional meat products, probiotics, prebiotics, analytical methods, innovative fat reduction techniques, and the utilization of natural additives and bioactive compounds. Written in the format of the
Methods and Prools in Food Science
series, chapters list necessary materials and methods for readily reproducible prools.
Authoritative and cutting-edge,
Functional Meat Products
aims to be a comprehensive guide for researchers and professionals in the food industry looking to explore and contribute to the development of healthier and more innovative meat products.