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Presently consumers are demanding more natural foods, obliging the industry to include natural antioxidants in foods. Antioxidants can act as metal chelators and free radical or oxygen scavengers, which can slow the progression of lipid oxidation. Lipid oxidation may have negative effects on the quality of meat and meat products, causing changes in sensory attributes such as colour, texture, odour and flavour, and nutritional quality. Several synthetic antioxidants have been used to successfully prevent lipid oxidation in the meat industry, but consumers are concerned about the health risks related to consumption of some synthetic antioxidants. Therefore, there has been a growing interest in natural antioxidants. Nowadays, compounds obtained from natural sources such as grains, oilseeds, spices, fruit and vegetables have been investigated to decrease the lipid oxidation. Recent investigations have been directed towards the identification of natural antioxidants from various plant sources. Antioxidants work as functional additives by providing health promoting effect in human body system. This article evaluates the efficacy of various natural antioxidants on the quality and shelf life enhancement of meat and meat products during processing, storage, distribution till it reaches to consumer. The potential effects of natural antioxidants that are widely used in meat and meat products are also discussed.

To provide the consumer with a highly palatable product at a reasonable cost is the main objective of any food industry. Particular to meat industry, utilization of less valuable carcasses and carcass cuts and carcass components (plates, flanks, shanks, etc.) is of prime interest in periods of economic pressure. One such relevantly new technological approach is restructuring technology, which enables the production of value-added meat products from low value cuts and trimmings of carcasses. Although the economics and processing of restructuring meats appear favourable to producing a product that has the palatability attributes that are between an intact muscle steak and ground meat. This review of restructured meat products discuss the actual science and technology behind the restructuring of muscles, how muscle chunks are binding each together at protein molecules stage, factors influencing the meat pieces binding, type of restructuring methodologies, quality attributes of restructured meat products, problems of oxidation, use of natural antioxidants and recommends research needs for the future.

Meat from spent broiler breeder hens is sold at a lower price because of its poor texture and acceptability when compared to the broilers. The present study was designed for proper utilization of this less expensive meat to produce cheaper and economically viable nutritious value added chicken sausages. Significantly (P<0.01) higher percent crude protein, total ash, water holding capacity, salt soluble protein extractability, total protein extractability and significantly (P<0.01) lower percent crude fat and moisture were recorded for spent broiler breeder hen meat when compared to the broiler meat. Spent broiler breeder hen sausages had significantly (P<0.05) higher cooking yield, emulsion stability, crude protein, crude fat, total ash and lowest pH, cholesterol, penetration value and sensory scores than broiler meat sausages.