Application of Natural Antioxidants in Meat and Meat Products-A Review

Abstract

Presently consumers are demanding more natural foods, obliging the industry to include natural antioxidants in foods. Anti-oxidants can act as metal chelators and free radical or oxygen scavengers, which can slow the progression of lipid oxidation. Lipid oxidation may have negative effects on the quality of meat and meat products, causing changes in sensory attributes such as colour, texture, odour and flavour, and nutritional quality. Several synthetic antioxidants have been used to successfully prevent lipid oxidation in the meat industry, but consumers are concerned about the health risks related to consumption of some synthetic antioxi-dants. Therefore, there has been a growing interest in natural antioxidants. Nowadays, compounds obtained from natural sources such as grains, oilseeds, spices, fruit and vegetables have been investigated to decrease the lipid oxidation. Recent investigations have been directed towards the identification of natural antioxidants from various plant sources. Antioxidants work as functional additives by providing health promoting effect in human body system. This article evaluates the efficacy of various natural anti-oxidants on the quality and shelf life enhancement of meat and meat products during processing, storage, distribution till it reaches to consumer. The potential effects of natural antioxidants that are widely used in meat and meat products are also discussed.