Up to date data base about using of Meat as a functional food

A number of studies have attempted to show how the addition of the various ingredients, the vegetables, the fibres, the extracts, as well as the removal of the fats and the additives could transform the conventional perception of the meat and the meat products types into one of healthy living. This article examines potential future trends in the agrofood industry and provides an updated version of recent studies on the subject. It analyses the changes that have taken place in the traditional meat industry as the agrofood industry's global forces increasingly focus it on the development and manufacturing of the functional foods types.