Use of Functional Featured Natural Components in Meat Products

Işıl İlter, Figen Ertekin


Meat products have great importance in daily diet. The physical and functional properties of meat products provide consumer appreciation. In addition to these features, an evaluation has been made in terms of their impact on human health. In this study, the formulation of meat products according to the functional properties, processing, storage and consumption modifications and functional meat products are discussed. Meat and meat products have great potential with some important nutrients to the diet, such as fatty acids, minerals, dietary fiber, antioxidants and bioactive peptides. In addition, new technologies have been developed to produce successful products, increase their stability and be tasteful. It is important that the components used are natural in order to ensure that the existing health beneficial components in their structures are taken up by diet. In vitro studies performed due to the participation of food products in metabolism by digestion are also an important evaluation criterion for meat products developed with natural ingredients.


Meat products; Natural ingredients; Functional property; Fatty acids; Dietary fiber

Full Text:

PDF (Türkçe)


 Creative Commons License
This work is licensed under Creative Commons Attribution 4.0 International License

ISSN: 2148-127X

Turkish JAF Sci.Tech.

Turkish Journal of Agriculture - Food Science and Technology (TURJAF) is indexed by the following national and international scientific indexing services:





















Our Journals

Turkish Journal of Agriculture - Food Science and Technology

International Journal of Poultry - Ornamental Birds Science and Technology

Turkish Research Journal of Academic Social Science

Turkish Research Journal of Academic Technical Science

Turkish Research Journal of Academic Health and Medical Sciences

Our congresses

International Anatolian Agriculture, Food, Environment and Biology Congress (TARGID)

International Congress of the Turkish Journal of Agriculture - Food Science and Technology (TURJAF)

Our Youtube Channel


Our Books

Our Scientific Books

About Us

The Turkish Science and Technology Publishing (TURSTEP) is an online and open-access platform to publish recent research and articles of scholars worldwide. Founded in 2013 and based in Turkey, the TURSTEP as a platform for academics, educators, scholars, and students from Turkey and around the world, to connect with one another. The TURSTEP disseminates research that is proven or predicted to be of significant influence for the general public.


Contact Us

Please send all inquiries to the email:

Business Adress

Eğriköprü Mh. 75-28. Sk. 11/10 58050 Merkaz/Sivas, Turkey