Sorghum Bran as an Antioxidant in Pre-Cooked Ground Pork and Poultry Products

Waters, Crystal; Miller, R. K.; Kerth, C. R.; Alvarado, Carla J.; Awika, Joseph M.; Rooney, William L.

doi:10.22175/rmc2016.068

Cited by 2 publications

(1 citation statement)

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“…Apart from being classified into primary and secondary compounds, antioxidants exist in two forms namely natural and synthetic antioxidants. Natural antioxidants largely constitute plant-based compounds while synthetic include compounds, such for example, Butylated Hydroxyanisole (BHA) and Butylated Hydroxyl Toluene (BHT) (Kumar et al, 2015;Waters et al, 2018). Synthetic or artificial antioxidants are revealed to have carcinogenic properties, hence, the recent interest in natural antioxidant research.…”

Section: Controlling Oxidation and Wof Using Antioxidantsmentioning

confidence: 99%

Bio-Functional Prospects of Moringa oleifera Lam on Meat Quality-A Review

Lungu,

Idamokoro

2024

American Journal of Animal and Veterinary Sciences

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Research done by scholars on the utilization of the different parts of Moringa oleifera Lam. in improving livestock performance and boosting meat quality has increased over the years in many nations across the globe. Moringa oleifera has been identified as an essential bio-resourceful plant containing vital nutrients and bio-active compounds with proven functional properties, including antimicrobial and antioxidant activities. These properties are essential for promoting healthy and quality meat production. As a multi-purpose plant with well-established evidence of its beneficial attributes, such as its ability to withstand harsh environmental and weather conditions, rapid growth rate, resilience in drought conditions and high longevity, the use of M. oleifera to ameliorate emerging food challenges and food security could proof a worthwhile breakthrough in the meat industry. Moreover, its sustainable characteristics for mitigating climate change, make it an environmentally friendly option for meat production. Different plant parts of Moringa oleifera have been studied as additives, feed supplements and phytomedicine plants for different livestock, to improve their health, productivity and product quality (including meat, eggs and milk among others). In addition, the plant has been used to lessen microbial growth, lessen the process of oxidation and boost functional meat quality. However, its use in the meat sector is still limited. Conversely, the limited utilization might be due to paucity of information on the quantification of the exact amount of the varied segments of the M. oleifera (leaf, seed, root) required in meat, as well as the suitable form (extract, powder, or whole) of inclusion in meat. This information is crucial for the practical and effective application of M. oleifera to produce functional and healthy meat and its products. More studies are needed so as to broadly comprehend the beneficial prospects of the studied plant in improving the quality and consumer acceptability of meat fortification with the M. oleifera plant.

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Section: Controlling Oxidation and Wof Using Antioxidantsmentioning

confidence: 99%