Abstract
The article provides a comprehensive overview of the modern directions, methodologies, and scientific research in the development of functional and low-calorie meat products. The relevance of this area is explained by the increasing interest of the population in healthy nutrition, as well as the growing requirements for the safety and quality of food products. The study analyzed issues related to reducing fat, cholesterol, and nitrite content in meat products, as well as the possibilities of enriching them with omega-3 polyunsaturated fatty acids, plant-based proteins, probiotics, prebiotics, collagen, inulin, and other functional additives. In addition, various technological approaches were examined, including the use of vegetable oils, incorporation of protein hydrolysates, preparation of two-phase emulsions, and application of innovative industrial methods. The effects of these methods on the structural, microbiological, organoleptic, and nutritional quality of the products were evaluated in detail. The results demonstrated that functional ingredients can enhance the biological value of meat products, improve taste and consumer properties, reduce calorie content, and increase product stability and quality. This research confirms the practical significance of producing low-calorie and functional meat products, as well as the prospects for their application in industrial meat processing and largescale production.