Meat products are a rich source of essential nutrients, including high-quality proteins, B-complex vitamins and minerals. The perception of meat as a beneficial source of nutrients and a healthy food has been somewhat diminished due to its elevated levels of saturated fatty acids and cholesterol, which have frequently been associated with various health complications. Over the previous decades, scholars have tried to enhance the perception of processed meat products by designing and formulating healthier processed and value-added meat products. This has been achieved by incorporating ingredients that are deemed beneficial to health or by decreasing or eliminating detrimental constituents. The findings of such research have been disseminated through scholarly publications, including research articles and patents.     

Healthier Meat Products introduces readers to meat products enriched with antioxidants, antimicrobials, bioactivecompounds, dietary fibers and lower levels of salt and nitrite, with a focus on healthier choices. By exploring these alternative approaches, readers gain a deeper understanding of how these products are developed, their nutritional profiles and their potential to transform our food system. The book covers the most recent advances in the production of processed meat products that promote health and wellness based on the existing scientific literature.