A number of studies have attempted to show how the addition of various ingredients vegetables, fibres, extracts, and so on—as well as
the removal of fats and additives could transform the conventional perception of meat and meat products into one of healthy living. This article
examines potential future trends in the agro food industry and provides an updated version of recent studies on the subject. It also analyses the
changes that have taken place in the traditional meat industry as the agro food industry's global forces increasingly focus it on the development
and manufacturing of functional foods