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Finally, chemical aspects of the most recent type of meat products developed, healthier and functional meat products, have also been included (low-sodium, low-fat and lipid-modified and nitrite-reduced meat products, meat and meat products with bioactive compounds). The effects of curing and the chemical characteristics of the different varieties of meat products are also detailed, including enhanced meat, comminuted and reformed fresh meat products, cooked-cured meat products (emulsion-based and products from whole pieces), dry fermented sausages, dry-cured meat products, frozen meat and meat products, dried meats, and meat extracts. Mechanically recovered meat composition is also outlined, due to it is a raw material used in meat product manufacture. This chapter describes the muscle composition and the conversion of muscle into meat, the meat components (nitrogen compounds and enzymes, lipids, carbohydrates, vitamins, minerals, and water), their influence in meat quality, and the factors that affect meat composition. Meat is the flesh of certain animal species that is used as food by humans and includes many tissues and edible parts although the main tissue is the muscle.
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