Natural antioxidants show promise for use in preservation of meat and meat products

Antioxidants are often added to fresh and processed meat and meat products to prevent lipid oxidation (decomposition), stop the development of off-flavors, and improve color stability.

Recently food manufacturers have moved towards using natural antioxidants such as plant extracts, herbs, spices and essential oils, instead of synthetic ones in order to meet consumer demand for more natural products. In a new review article in Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists (IFT), authors from authors from Punjab Agricultural University in India looked at numerous studies to identify 27 natural ingredients that can be used as antioxidants in meat and .

Following is a chart that shows 10 of the more well-known and the type of meat they can be used to preserve.

Natural antioxidants show promise for use in preservation of meat and meat products

See the complete chart and read the article in Comprehensive Reviews in Food Science and Food Safety here: onlinelibrary.wiley.com/doi/10 … -4337.12156/abstract


Explore further

Exotic berry skin and pulp found to have high antioxidants levels

Citation: Natural antioxidants show promise for use in preservation of meat and meat products (2015, October 15) retrieved 14 October 2019 from https://phys.org/news/2015-10-natural-antioxidants-meat-products.html
This document is subject to copyright. Apart from any fair dealing for the purpose of private study or research, no part may be reproduced without the written permission. The content is provided for information purposes only.
24 shares

Feedback to editors

User comments

Please sign in to add a comment. Registration is free, and takes less than a minute. Read more