Resumen
The growing interest in the development of functional foods, along with the control of food lipid oxidation and microbial spoilage, has led to the search for bioactive peptides from meat by-products. These valuable compounds could revalue these products, while mitigating the environmental and economic problems occasioned by the meat industry. Moreover, the antimicrobial and antioxidant properties associated with these compounds could offer a good alternative to synthetic additives, which are associated with adverse effects on human health.