Towards a new generation of meat products

Abstract

Diet and nutritional factors among growing and ageing populations worldwide give raise to economic and health problems that must be addressed. Chronic diseases such as cancer, cardiovascular, metabolic and neurodegenerative disorders, could be prevented following a balanced and multivariate diet regardless of people´s origin or living place. Meat and meat products comprise one of the best sources of protein within human food, taking into account not only protein density, but also considering various sensory, cultural, and aesthetics characteristics. Nevertheless, meat reputation has shown a downward trend lately based on health and environmental concerns. Last year, the EAT-Lancet Commission expressed its desire for a Great Food Transformation in a manifesto where red meat has been specifically labeled as an ?unhealthy food? (Willett et al., 2019). Besides, environmental impact and animal welfare have undermined consumers? will to purchase meat and meat products, mostly in Europe and Asia (Sánchez-Sabate & Sabaté, 2019). Given this scenario, it is mandatory to rethink the role of meat in human nutrition and to promote their benefits among their drawbacks. In this sense, bioactive compounds in foods have been gaining interest, and processes to consider them for public health recommendations are being discussed with scientific and medical consensus. Prebiotics (Pre) are ingredients that allow specific changes in the gastrointestinal microbiota that confers benefits upon host well-being and health. Probiotics (Pro) are defined as ?live microorganisms that, when administered in adequate amounts, confer a health benefit on the host?. Postbiotics (Post) have recently been defined as bioactive compounds produced during a fermentation process (including microbial cells, cell constituents and metabolites) that supports health and/or well-being (Malagón-Rojas et al., 2020). Several studies have shown that these bioactive compounds, together with novel technologies and ingredients, could be used to create a new generation of meat products geared towards the emerging needs of consumers. This chapter will review these expanding possibilities and their future perspectives for the meat industry.