human consumption and have a biological effect on the human body. For example, VY, obtained from sardine hydrolysate and available under the trade name, Valtynon(r) [11], and Katsuobushi oligopeptide (LKPNM), obtained from the bonito muscle [12], show blood-pressure-lowering effects. The hydrolysate of fish from the cod family (e.g., Stabilium 2000) or salmonids (PROTIZEN(r)) have antistress and antihypertensive properties. Similar antistress and antioxidant effects are demonstrated by Fortidium Liquamen, which is based on the hydrolys of cod fish skins [13]. The above examples show that bioactive peptides are available as supplements, in addition to a balanced diet. New trends are prompting scientists to search for peptides already present in food, including those of animal origin, in order to supply these health-promoting molecules along with (and not separately from) the daily diet.  
Meat and meat products can be a source of health-promoting peptides. For example, porcine myofibrillar proteins have been shown to be precursors to peptides with 24 different activities after in silico digestion with digestive enzymes [14]. Moreover, an in silico analysis of the potential health-promoting properties of peptides from fermented beef products showed that these peptides presented activity in the cardiovascular, immune, and nervous systems, as well as other activities (a total of 17 different activities of biopeptides). Moreover, in vitro laboratory tests have repeatedly confirmed the biologically active effect of hydrolysates, extracts, or peptides isolated from raw-ripened meat products. For example, [PERSON] et al. [15] showed that Spanish dry-cured ham could serve as a source of naturally generated antidiabetic peptides because ham extracts are a source of peptides that can inhibit DPP IV and, thus, prevent type 2 diabetes. [PERSON] et al. [16] demonstrated, for the first time, the biological activity of peptides contained in raw-ripened pork ham on the basis of the results of in vivo studies. Their results indicate that the consumption of even small amounts of these products (80 g/day for a period of 1 month) produced an in vivo effect in the form of the regulation of the carbohydrate metabolism and the cholesterol levels without increasing the amount of sodium excreted in the urine or increasing blood pressure. This is in line with the dietary recommendations and guidelines of the WHO (including the International Agency for Research on Cancer) for reducing the consumption of meat and meat products [17].  
The examples cited above are promising but are mainly related to fermented or aged products. Indeed, the fermentation or natural proteolysis of proteins that occur during the few months of the aging of the meat promotes the release of biologically active peptides. Nevertheless, other meat products are also becoming the subject of increasing research that is likely to contribute to new meat products, such as cooked meat (e.g., _sous vide_), smoked meat, and canned meat, which will lead to the discovery of new sources of biologically active peptides and a better knowledge of these molecules. In order to reduce the difficulties associated with in vitro research (where the expenditure of time, labor, and financial resources are not proportional to the successful completion of the experiment) on biologically active peptides from various new meat products, computer testing (in silico analysis) can be performed to understand the potential of these products, and then set the direction of the research and design experiments in the laboratory.  
This review presents the in silico approaches that might help in the search for new knowledge on the quantity, quality, and activity of peptides present in meat products in order to help reduce the occurrence of food-related chronic diseases. In addition, this review provides guidance for searching for peptides from meat and other food sources by using in silico tools.