Keywords
Abstract
The growing awareness of healthy lifestyles and balanced nutrition has significantly increased consumer demand for functional and dietary food products. Meat products, traditionally perceived as high-fat and high-salt foods, are now being reformulated to meet modern nutritional requirements. This article examines the technological aspects of producing functional and dietary meat products enriched with biologically active components and reduced levels of fat, salt, and harmful additives. The study analyzes the use of plant-based ingredients, probiotics, dietary fibers, and natural antioxidants in meat processing. Special attention is given to technological challenges, quality characteristics, safety issues, and the role of functional meat products in promoting public health. The article emphasizes the importance of innovation in developing competitive and health-oriented meat products for the future food industry.
References
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