Use of probiotic microorganisms in the formulation of healthy meat products

• Published in: Current opinion in food science Vol. 38; pp. 141 - 146
• Main Authors: Sirini, Noelí, Frizzo, Laureano S, Aleu, Gonzalo, Soto, Lorena P, Rosmini, Marcelo R
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-04-2021
• ISSN: 2214-7993; 2214-8000
• DOI: 10.1016/j.cofs.2020.11.007

The current growing demand for healthier products from meat consumers has forced the industry and the scientific-technological area to innovate with new functional meat products. These new products must have a better formulation and include extra benefits with the objective of not being a threat to consumer health. In this context, the addition of probiotic bacteria as part of the formulation has become an important strategy that allows not only the improvement of meat products, but also the addition of greater added value. However, the production of probiotic meat products implies an important control in their manufacture to achieve functional meat products with real human health beneficial.