Application of Natural Antioxidants in Meat and Meat Products-A Review

Abstract

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.

Effect of Bamboo Essential Oil on the Oxidative Stability, Microbial Attributes and Sensory Quality of Chicken Meatballs

“…Bamboo parts have been used for the bio-preservation of meat and meat products by several researchers [56][57][58][59]. Nowadays, essential oils are explored for their antioxidant, antimicrobial and beneficial human health effects and are being incorporated into functional meat and meat products [41,53,[60][61][62]. The BEO, derived from the different part of bamboo has also been tested in vitro for its antimicrobial, antioxidant and other health-promoting effects [47,49,50].…”

Clove (Syzygium aromaticum): Alternative Antibiotic Growth Promoter for Broiler: A Review

“…The use of herbal plants as natural additives in poultry feed has increased in recent years due to their high content of bioactive substances that can improve production performance, reduce pathogenic bacterial infections, and reduce antibiotic residues in meat and egg products (Reddy et al, 2018). The use of herbal plants in poultry feed has been shown to increase body weight gain, improve nutrient metabolism, and improve meat quality by lowering cholesterol levels and inhibiting peroxidation (Oloruntola et al, 2019;Sapsuha et al, 2021).…”

Preparation, characterization, and evaluation of antioxidant activity of turmeric flour in chicken patties

“…The sensorial characteristics of the burger, combined with its convenient preparation, make it a widely consumed meat product. However, its lipid-rich composition, in conjunction with the meat grinding during the manufacturing process, make patties more susceptible to lipid oxidation, resulting in undesirable flavors and odors, nutritional value loss, and formation of potentially toxic substances (Reddy et al, 2018;Ribeiro et al, 2019).…”