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Reduction of contents (e.g., fat) products. Attractive meat-based bioactive
Modification of components (e.g., fatty acid)
Addition of functional ingredients substances have been studied for their
physiological properties. Such substances
include conjugated linoleic acid (CLA),
histidyl dipeptides (carnosine and anserine),
oping functional meat products. As described L-carnitine, glutathione, taurine, coenzyme
later, through modification of animal feed, Q10, and creatine. These bioactive com-
the composition (e.g., conjugated linoleic pounds in meat have recently been reviewed
acid) of animal products can be improved. by Arihara and Ohata (2008).
Also, the functional characteristics of meat Since studies have shown that feeding
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