Improving Meat Safety Through Reformulation Strategies: Natural Antioxidants and Antimicrobials

Kumar, Yogesh; Mehta, Nitin; Anurag, Rahul K.; Sethi, Swati; Bashir, Akhoon Asrar; Kumar, Vikas; Narsaiah, K.

doi:10.1007/978-3-030-23621-2_12

Cited by 4 publications

(2 citation statements)

References 162 publications

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“…On the other hand, secondary antioxidants limit the oxidative process by various complex mechanisms, such as the chelation of metal ions, UV radiation absorption, oxygen depletion, inhibition of enzymes, and breakage of hydroperoxide. Many antioxidants belong to both categories [16]. Also, antioxidants can be classified as natural or synthetic [26].…”

Section: Antioxidantsmentioning

confidence: 99%

Antioxidants in Poultry Meat Products: Quality, Safety and Health Aspects

BIAZIK¹,

Kralik²,

Košević³

2022

zntj

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Background. There are projections that the global population might increase to around 10 billion people by 2050. This will lead to an increase in total global food demand of 35% to 56% between 2010 and 2050. Therefore, one of food producers' main goals should be to increase the quality of food products. Furthermore, current consumer income fluctuations may affect changes in the types of food purchased. The use of natural antioxidants may satisfy the growing interest of poultry consumers. In numerous literature studies, there is a trend toward utilizing natural antioxidants as replacements for synthetic ones. The aim of this study is to provide a review of recent studies which describe the use of natural antioxidants in poultry meat production and their effect on final product quality. Results and conclusion. This review presents an overview of the latest advances in the application of natural antioxidant compounds in poultry meat and processed meat products to improve their quality and shelf-life. In human nutrition and health, antioxidant nutrition remains the topic of a continuing debate. Natural antioxidants efficiently increase the shelf-life of poultry products. Lipid peroxidation decreases in meat when natural antioxidants are supplemented in feed, and the use of natural antioxidants could be an effective strategy to maintain the optimal quality of processed poultry products.

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Section: Antioxidantsmentioning

confidence: 99%

Antioxidants in Poultry Meat Products: Quality, Safety and Health Aspects

BIAZIK¹,

Kralik²,

Košević³

2022

zntj

View full text Add to dashboard Cite

show abstract

“…In this era, where the meat processing industry is exponentially growing due to the increased demand for ready-to-eat meat and meat products by consumers, it is imperative to develop sustainable strategies for improving the shelf-life of such products. Efforts have been made to minimize the extent of oxidative degradation and antimicrobial spoilage 2 of 18 in processed meat and meat products through the use of natural and synthetic antioxidants [6]. However, health concerns regarding the association of synthetic antioxidants with potential toxicological effects have prompted consumers to demand meat and meat products produced with minimal or no synthetic additives.…”

Section: Introductionmentioning

confidence: 99%

Quality and Oxidative Changes of Minced Cooked Pork Incorporated with Moringa oleifera Leaf and Root Powder

et al. 2021

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Consumers are currently demanding meat products produced using natural additives due to their potential health benefits. Consequently, there has been a progressive interest in the search for more natural antioxidant sources. The aim of this study was to evaluate the effect of varying levels of M. oleifera root and leaf powder on the oxidative stability and quality of cooked minced pork during eight days of refrigerated storage at 4 °C. The leaves contained significantly higher (p ˂ 0.05) concentrations of total phenols (50.08 ± 0.01 mg GAE/g), while the roots contained the highest amounts of flavonoids (375.15 ± 0.19 mg QE/g) and proanthocyanidins (132.62 ± 0.4 mg CE/g). Both plant parts demonstrated good 2,2-Diphenyl-2-picrylhydrazyl (DPPH) and 2,2 íazino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) free radical scavenging activity. Minced cooked pork incorporated with M. oleifera leaf and root powder had significantly lower pH and thiobarbituric acid-reactive substances (TBARS) values compared to the control (p < 0.05). The ferric reducing antioxidant power (FRAP) was also significantly higher in the samples that incorporated antioxidants compared to the control (p < 0.05). Findings from this study suggest that M. oleifera leaves and roots are potent antioxidant sources which can be incorporated in meat to improve quality attributes during storage.

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