Dr Ashok Kumar Pathera is an Assistant Professor at Amity Institute of Food Technology at Amity University Uttar Pradesh in Noida, IndiaDr Harsh Kumar is a Researcher with University of Hradec Králové in Hradec Králové, Czech RepublicDr Sanjay Yadav is a Professor in the Department of Livestock Products Technology at Lala Lajpat Rai University of Veterinary and Animal Sciences in Hisar, India

• Consumer's attitude and consumption pattern of meat products.- Production practices for healthier meat production.- Status and future of healthier meat products.- Technological strategies in healthier meat processing.- Meat products enriched with antimicrobials.- Meat products enriched with antioxidants.- Meat products enriched with herbs, spices and essential oils.- Meat products with dietary fibres.- Fermented/Probiotic meat products.- Meat products with bioactive peptides.- Meat products with modified fatty acid profile.- Meat products enriched with micronutrients.- Meat products with encapsulated bioactive ingredients.- Meat products with soy.- Meat products with low cholesterol.- Meat products with low salt/sodium.- Meat products with low fat/fatreplacers.- Meat products with low nitrites.- Marinated meat products.- Ethnic/cultural meat products.

Dr Ashok Kumar Pathera is an Assistant Professor at Amity Institute of Food Technology at Amity University Uttar Pradesh in Noida, IndiaDr Harsh Kumar is a Researcher with University of Hradec Králové in Hradec Králové, Czech RepublicDr Sanjay Yadav is a Professor in the Department of Livestock Products Technology at Lala Lajpat Rai University of Veterinary and Animal Sciences in Hisar, India

• Consumer's attitude and consumption pattern of meat products.- Production practices for healthier meat production.- Status and future of healthier meat products.- Technological strategies in healthier meat processing.- Meat products enriched with antimicrobials.- Meat products enriched with antioxidants.- Meat products enriched with herbs, spices and essential oils.- Meat products with dietary fibres.- Fermented/Probiotic meat products.- Meat products with bioactive peptides.- Meat products with modified fatty acid profile.- Meat products enriched with micronutrients.- Meat products with encapsulated bioactive ingredients.- Meat products with soy.- Meat products with low cholesterol.- Meat products with low salt/sodium.- Meat products with low fat/fatreplacers.- Meat products with low nitrites.- Marinated meat products.- Ethnic/cultural meat products.

Dr Ashok Kumar Pathera is an Assistant Professor at Amity Institute of Food Technology at Amity University Uttar Pradesh in Noida, IndiaDr Harsh Kumar is a Researcher with University of Hradec Králové in Hradec Králové, Czech RepublicDr Sanjay Yadav is a Professor in the Department of Livestock Products Technology at Lala Lajpat Rai University of Veterinary and Animal Sciences in Hisar, India

• Consumer's attitude and consumption pattern of meat products.- Production practices for healthier meat production.- Status and future of healthier meat products.- Technological strategies in healthier meat processing.- Meat products enriched with antimicrobials.- Meat products enriched with antioxidants.- Meat products enriched with herbs, spices and essential oils.- Meat products with dietary fibres.- Fermented/Probiotic meat products.- Meat products with bioactive peptides.- Meat products with modified fatty acid profile.- Meat products enriched with micronutrients.- Meat products with encapsulated bioactive ingredients.- Meat products with soy.- Meat products with low cholesterol.- Meat products with low salt/sodium.- Meat products with low fat/fatreplacers.- Meat products with low nitrites.- Marinated meat products.- Ethnic/cultural meat products.