Irradiation of meat with synthetic and natural antioxidant: A review on quality aspect of meat

Abstract

Different types of research works have been carried out on irradiation to find out the shelf life, nutritive value, safety aspect of biochemical and microbial assessment. The available literatures regarding effect of irradiation with synthetic antioxidant betahydroxy anisole (BHA) and natural antioxidant black cumin seed extract marinated with beef and other meat are reviewed in this review.