Table 2.

Nanomaterials for delivery of functional ingredients in meat products

Nanomaterial	Function of nanomaterial	Meat product	Performance in meat	Reference
Micelle (Nanoparticle paprika oleoresin)	Encapsulation of functional ingredient	Chicken breast fillet	Improved marinating performance and sensory perception	Yusop et al., 2012
Biopolymeric nanoparticle (Chitosan nanoparticle)	Antimicrobial	Fish Finger	Increased antimicrobial activity	Abdou et al., 2012
O/W Nanoemulsion (Sunflower oil)	Antimicrobial	Indo-Pacific king mackerel Steaks	Short lived antimicrobial	Joe et al., 2012
PLGA nanoparticles (phenolics loaded)	Antimicrobial	Raw & cooked meat systems	Efficient antimicrobialactivity	Ravichandran et al., 2011