Good morning ladies and gentlemen. I am Fiona Ng. Today, I would like to present a topic related to my major which is Food Technology and Bioprocess. The topic is “The Development of Functional Meat Products”. Before I start my presentation, let me tell you the reason for me to choose this topic. This is because the awareness of healthy lifestyle among people in the world now has grown larger, driving a trend towards nutritious food with additional health promoting functions, called functional food. They are divided into two main categories, which are natural food and modified food. Natural food will not undergo modification whereas modified food will undergo certain processes carried out by technological or biotechnological means (Olmedilla-Alonso et al., 2013). Among the various categories of food, meat is one of the potential functional foods to be further developed. In fact, this new discovery indirectly corrects the consumers’ view of meat as a food that supposed to be avoided. In their perceptions, meat contains high fat and high content of sodium chloride which is commonly known as the table salt. If we consume excessively, the probability of getting diseases like obesity and hypertension will be relatively higher (Arihara, 2006). However, this misconception disregards the fact that meat is a part of diet which builds up a healthy human body. There are several identified bioactive compounds in meat, such as conjugated linoleic acid (CLA), carnosine, anserine, L-carnitine, glutathione, taurine, coenzyme Q10 and creatine (Arihara, 2006). These bioactive compounds are known as nutraceuticals due to their abilities to prevent diseases other than boost up health status. They will exert positive effects on human health because of their physiological properties. With the enhanced physiological functions, certain parts in our body system will show better performances. Some good examples can be the improved gastrointestinal physio