Copyright © 2026 Authors retain the copyright of this article. This article is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

@article{176704,
        author = {Sudhir Diwase and Babasaheb Ughade},
        title = {Recent Advances in Improving the Health Properties of Meat Products},
        journal = {International Journal of Innovative Research in Technology},
        year = {2025},
        volume = {11},
        number = {11},
        pages = {7502-7504},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=176704},
        abstract = {Meat is a vital source of protein, vitamins, and minerals, but its excessive consumption—especially of red and processed varieties—has been linked to chronic diseases such as cardiovascular conditions, type 2 diabetes, and certain cancers. As concerns over meat-related health risks grow, recent research has focused on enhancing the health properties of meat products without compromising their sensory quality. This review highlights advances in the incorporation of functional ingredients (e.g., natural antioxidants, probiotics, and prebiotics), novel processing techniques (e.g., high pressure processing, sous vide, and improved smoking methods), and optimized animal feeding strategies (e.g., omega-3 enriched diets) to improve the nutritional profile and safety of meat. These approaches aim to reduce harmful compounds, extend shelf life, and enrich meat with health-promoting nutrients. While promising, these strategies also face challenges regarding taste, cost, and scalability. Future research should aim to optimize these interventions and explore innovative methods to promote healthier and more sustainable meat consumption.},
        keywords = {},
        month = {April},
        }