Background:

Meat is an important source of nutrients. However, in recent years their consumption is associated with chronic-degenerative diseases giving it the perception of “unhealthy food” Given that meat is an affordable source of quality protein; its improvement entails a huge challenge for the industry and science.

Methods:

The search and structured review of the literature in the last ten years in the scientific databases of articles related to the elaboration of restructured meat products with functional ingredients derived from plants.

Objective:

This work presents a general overview, as well as the most representative studies on the elaboration of restructured meat with ingredients from plants considered functional.

Conclusions:

The present review is intended to emphasize the use of plant natural ingredients in the elaboration of functional restructured meat products as an alternative for consumers allowing the inclusion of functional compounds beneficial to human health in their daily diet.

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