López-Pedrouso, MaríaZaky, Ahmed A.Lorenzo, José M.Camiña García, María MercedesFranco Ruiz, Daniel2023-11-102023-11-102023-07-07Meat Science 204 (2023) 1092780309-1740http://hdl.handle.net/10347/31256Meat and its by-products offer a rich source of bioactive compounds which have potential applications in both the food and pharmaceutical industries. In this review, we present several extraction methods and report the identification and properties of bioactive peptides. We also examine the challenges and limitations associated with their use in food applications. Enzymatic hydrolysis and fermentation using starts cultures are common methods for generating bioactive peptides from meat proteins. Additionally, natural gastrointestinal digestion can also produce bioactive peptides. However, emerging technologies like high hydrostatic pressure, subcritical extraction and pulsed electric fields can improve hydrolysis and increase the yield of bioactive peptides. Online bioinformatics applications have emerged as an established method for identifying potentially bioactive peptides. These tools reduce the cost and time required for traditional methods of research. Finally, incorporating bioactive peptides into diets for specific purposes such as supporting vulnerable populations like children and the elderly ensures safety and efficacyeng© 2023 The Authors. Published by Elsevier Ltd. This article is available under the Creative Commons CC-BY-NC-ND license and permits non-commercial use of the work as published, without adaptation or alteration provided the work is fully attributedAttribution-NonCommercial-NoDerivatives 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/Meat and by-productsBioactive peptidesNovel extraction techniquesBioinformaticsBioavailabilityApplicationsLimitationsjournal article10.1016/j.meatsci.2023.109278open access