Application of nano/microencapsulated ingredients in meat products

Abstract Meat products are defined as products made from animal tissues used as food, which are submitted to a process such as cooking, salting, smoking, or addition of condiments and seasonings. The main purpose of processing is the reduction of their perishability, and increasing the shelf-life of the final product. Even with the frequent application of heat treatment, meat products remain susceptible to chemical reactions that cause their degradation, color, flavor, and aroma changes affecting the quality of the product. An alternative to minimize these drawbacks is the application of nano/microcapsules containing ingredients such as natural antioxidants, probiotics, plant extracts with antioxidant, and antimicrobial activities, vegetable oils rich in polyunsaturated fatty acids and essential oils in meat products. In this context, this chapter will bring concepts related to the definitions and classifications of meat products, their degradation reactions, and encapsulated food ingredients applied to these types of products and their advantages and challenges to food science and food companies.