Development of Functional Fermented Meat Products Using Agro-Food Byproducts

Fermented foods play an important role in human nutrition due to their probiotic properties, improved nutrient absorption and potential health benefits. The incorporation of various agro-food byproducts into them leads to the production of innovative functional foods with even better nutritional properties. In recent years, the application of industrial byproducts has become a hot spot of research, as they are rich in polyphenols, flavonoids, carotenoids, tocopherols, vitamins and anthocyanins, which provide high antioxidant capacity for foods. Among the most popular groups of fermented foods are meat products. The addition of agro-food byproduct powder or extracts to these traditional food products leads to an increase in their nutritional value and antioxidant capacity, a decrease in lipid oxidation and color change, inhibition of the growth of pathogenic microorganisms and the provision of health benefits. The use of these ingredients in the fermentation of meat products is considered to be a promising strategy in the development of new functional fermented meat products. This review will discuss the development of functional fermented meat products by incorporating agro-food byproducts, determining their optimal concentration, studying their impact on the fermentation of the meat products and on its properties and storage, as well as the health benefits of these functional products.