Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review

Abstract

Fresh and processed meats offer numerous nutritional and health benefits and provide unique eating satisfaction in the lifestyle of the modern society. However, consumption of red meat including processed products is subjected to increasing scrutiny due to the health risks associated with cytotoxins that potentially could be generated during meat preparation. Evidence from recent studies suggests free radical pathways as a plausible mechanism for toxin formation, and antioxidants have shown promise to mitigate process-generated chemical hazards. The present review discusses the involvements of lipid and protein oxidation in meat quality, nutrition, safety, and organoleptic properties; animal production and meat processing strategies which incorporate natural antioxidants to enhance the nutritional and health benefits of meat; and the application of mixed or purified natural antioxidants to eliminate or minimize the formation of carcinogens for chemical safety of cooked and processed meats.

Antioxidant Capacity of Anthocyanin Pigments

“…For this reason, the food industry, by improving the preparation of the products and by using antioxidants, is trying to prevent and slow down the process of deterioration, in order to offer the consumer a safer deadline for use, which guarantees the quality of the food product [76][77][78][79][80].…”

Effects of active edible coating based on thyme and garlic essential oils on lamb meat shelf life after long‐term frozen storage

“…The addition of diverse compounds with antioxidant and / or antimicrobial properties in the packaging, in the meat surface, or in the edible films or coatings may maintain product quality by retaining freshness and color or reducing lipid oxidation . Exploratory research has demonstrated the feasibility of reducing health risks associated with synthetic additives by replacing them with natural ingredients . Indeed, these replacements are well accepted by consumers, who prefer natural food additives to synthetic ones, and they are likely to figure in the future of food preservation due to their health benefits and synergies …”

Caracterización Sensorial de hamburguesa de llama con cáscara de sanky

“…(Mamani-Linares et al, 2014). La carne de llama es tecnológicamente apropiada para la elaboración de productos cárnicos, a los cuales se agregan diversos ingredientes alimentarios funcionales con fines organolépticos y de conservación (Jiang & Xiong, 2016).…”