Meat and meat products are generally recognized as good sources of high biological value proteins, fat-soluble vitamins, minerals, trace elements and bioactive compounds. Changes in socioeconomic factors in recent years have increased the consumer's preference for ready to eat foods including meat products. The processing of meat and meat products leads to generation of many functional compounds beneficial to human health but most of those foods are rich in fat, added salts but deficient in complex carbohydrates like dietary fiber and pose a health hazard that somehow is proved to be a predisposing factor for cardiovascular diseases, colon cancer, obesity including diabetes mellitus. With increasing consciousness among consumers about their nutrition and well being, there is a growing concern over nutritional diseases of affluence. Therefore an increase in dietary fiber inclusion in daily diet has been recommended. For adults, the recommended acceptable intakes of dietary fiber are 28-36 g/day, 70-80 % of which must be insoluble fiber. The insoluble fraction of dietary fiber has been related to intestinal regulation whereas soluble fiber is associated with decrease in cholesterol level and absorption of intestinal glucose. So incorporation of dietary fibers from different sources in meat products would help to enhance their desirability. Dietary fiber sources are generally agricultural byproducts that are comparatively cheap and incorporation in meat products reduces its overall cost. Whole grains and cereal brans are the rich source of insoluble fiber and pectins, gums, starch and other storage polysaccharides have high content of the soluble fraction. With this background, the effect of various dietary fibers on the quality attributes of meat and meat products with its physiological role has been reviewed here.

Nanotechnology refers to the new aspect of science modifies its physical, chemical and biological properties leading to new applications or enhanced utility. Keeping the pace with other industries, the meat industry has adopted the new technology in a range of applications to improve the quality and safety of products. The potential applications include the improvement in the tastes, texture, flavor, production of low fat and salt products, enhanced nutrient absorption, improved packaging techniques and better pathogen detection system. However some safety issues need to be addressed before taking a ride on the technology at the full throttle.

The meat industry associated with the health hazards like deadly pathogens, veterinary drugs, pesticide residues, toxins and heavy metals is in need of a tool to tackle the awful situation and ensure safer product to consumer. The growth in the industry, global trade scenario, stringent laws and consumer awareness has placed an extra onus on the meat industry to meet out the expectations and demands. Biosensors are the latest tool of detection in the fast growing industries including the food industry. Hence an attempt is envisaged here to review the possibility of harnessing biosensors as tool of safety to safe guard the consumer health and address safety issues in reference to the common threats of concern in the meat industry.

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