More Research on Functional Meat Products Required, Japanese scientist says

Almost 600 functional foods have been approved in Japan, a sophisticated consumer market and the country in which the term functional foods was first coined, Professor Keizo Arihara of the Department of Animal Science at Kitasato University in Japan, told delegates attending the 52nd International Congress on Meat Science and Technology in Dublin today (Friday, August 18th, 2006).

Functional foods are food that contain health-giving qualities or provide protection against certain diseases.

Until recently, there has been limited research into functional foods in meats, while functional foods in the dairy sector have been developed to a high degree. But meat is less allergenic than many other foods and much more research into the development and marketing of novel functional meat products is required. Such meat products would open up a new market for the meat industry, he said.

Professor Arihara said Japan was the first country to have formulated a specific regulatory approval process for functional foods. "Although regulations for functional foods have not yet been well established in many countries, this situation has not been a significant barrier to the development of novel functional products in the food industry. In the United States and European countries, markets for functional foods have been expanding rapidly. Health-conscious consumers have made functional foods the leading trends in the food industry," he said.

But he said the meat industry in most countries had been hesitant toadopt the functional trend and to introduce physiologically functional properties into meat products.

Utilisation of functional ingredients is one approach to the development of functional meat products. Such ingredients include vegetable proteins, fibres, dietary fibre from oats, sugar beet, soy beans, apples, peas and probiotic lactic acid bacteria have been used in the formulation of meat products.

Vegetable proteins have been used in meat products for their nutritional value and functional value. Soy proteins are typical of such proteins with health-enhancing activity. They are thought to be effective for preventing cardiovascular diseases, cancer and osteoporosis.

"Since meat products with probiotics, prebiotics and synbiotics have a great future potential, it is expected that increasing interest will be shown in basic research and potential applications for designing new meat products," he said.

Professor Arihara added: "Because such products are unconventional and consumers in many countries recognise meat and meat products to be bad for health, unlike milk and dairy products, further studies are required to demonstrate the clear benefits of meat and meat components for human health. Along with the accumulation of scientific data, there is an urgent need to inform consumers of the exact physiological value of meat and meat products including novel functional meat products."

"Since food safety is another critical aspect of food quality, efforts should also be directed to ensure that new functional meat products are safe. Without proof of product safety most consumers would hesitate to adopt new foods into their diet", he concluded.