Meat and meat products are a good source of bioactive compounds with positive effect on human health such as vitamins, minerals, peptides or fatty acids. Growing food consumer awareness and intensified global meat producers competition puts pressure on creating new healthier meat products. In order to meet these expectations, producers use supplements with functional properties for animal diet and as direct additives for meat products. In the presented work seven groups of key functional constituents were chosen: (i) fatty acids; (ii) minerals; (iii) vitamins; (iv) plant antioxidants; (v) dietary fibers; (vi) probiotics and (vii) bioactive peptides. Each of them is discussed in term of their impact on human health as well as some quality attributes of the final products.

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(2016) Effect of packaging method and cold-storage time on chicken meat quality, CyTA -Journal of Food, 14:1, 41-46, DOI: 10.1080/19476337.2015 To link to this article: https://doi.org/10. 1080/19476337.2015 This study was performed to determine the effects of vacuum packaging (VP) and modified-atmosphere packaging (MAP) (CO 2 /N 2 = 3:7) on the physicochemical properties and sensory attributes in chicken breast meat during storage at 2ºC±0.5ºC for 5, 10 and 15 days. Results showed that storage time influenced the physicochemical properties, except sensory attributes, shear force and shear energy of chicken meat. The extended storage time was causing an increase in the pH value, drip loss and in values of color parameters (L, a* b*) in chicken meat. Moreover, the packaging method affected values of drip loss, cooking loss and shear force. Fresh meat (0 days of storage) was characterized by the highest overall quality assessed with the semi-consumer scaling method. Storage time and packaging method were found to exert significant effects on the physicochemical parameters determined instrumentally and on sensory attributes of meat evaluated with the semi-consumer scaling method.Keywords: chicken; meat quality; vacuum packaging; modified-atmosphere packaging Este estudio se realizó para determinar los efectos del envase al vacío (VP) y el envase en atmosfera modificada (MAP) (CO 2 /N 2 = 3:7) en las propiedades fisicoquímicas y los atributos sensoriales de la pechuga de pollo durante el almacenamiento a 2ºC ± 0,5ºC durante 5, 10 y 15 días. Los resultados mostraron que el tiempo de almacenamiento influenció en las propiedades fisicoquímicas, excepto en los atributos sensoriales, la fuerza cortante y el esfuerzo cortante de la carne de pollo. La extensión del tiempo de almacenamiento causó un aumento en el valor pH, la pérdida de goteo y los valores de los parámetros de color (L, a* b*) de la carne de pollo. Además, el método de envase afectó a los valores de pérdida de goteo, pérdida de cocción y fuerza cortante. La carne fresca (0 días de almacenamiento) se caracterizó por la mayor calidad total evaluada con el método de escala del semi-consumidor. Se observó que el tiempo de almacenamiento y el método de envase habían ejercido efectos significativos en los parámetros fisicoquímicos determinados de forma instrumental y en los atributos sensoriales de la carne evaluada con el método de escala

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