ABSTRACT
The work was aimed at presenting meat and its products as functional, bioactive food, which, besides nutritional value, contains additional substances intended to strengthen their health. Functional food has gained and is gaining in importance as it has a positive effect on the health of the consumer, limiting the incidence of civilization and diet-related diseases. Functional foods, in addition to meat, also include its products in which the desired content of EFAs, dietary fiber and the limited content of undesirable salts and nitrates are increased. Red meat is a very good source of bioactive ingredients, vitamins and trace elements.
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