Quality, Nutrition, and Functionality of Meat Products

Abstract

Meat products are integral to global food systems, serving as a primary source of high-quality proteins, essential vitamins, and bioavailable minerals. With growing awareness of health and environmental issues, consumers are increasingly seeking meat products that offer superior quality, enhanced nutritional profiles, and functional benefits. This chapter comprehensively examines the quality, nutritional composition, and functionality of meat products. It explores the sensory attributes of meat, such as flavor, texture, appearance, and aroma, and the factors that influence them, including animal genetics, feeding practices, and postmortem handling. Furthermore, it explores the nutritional value of meat, emphasizing the significance of proteins, fatty acids, and micronutrients in promoting human health, as well as potential risks associated with overconsumption of certain meat types. The chapter also addresses the functionality of meat, discussing innovations in processing techniques, fortification, and the development of functional meat products designed to meet evolving consumer demands. Additionally, it highlights the rise of plant-based and cultured meat alternatives, alongside increasing calls for sustainable and ethical production practices. By providing an integrated view of meat quality, nutrition, and functionality, this chapter offers essential insights into the current landscape and future trends in the meat industry, underscoring its role in human health and the broader food system. © 2025 The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG.