Research Progress in Applications of Natural Antioxidants in Meat Products

Abstract

Abstract: Meat products, which are rich in fat and protein and have high water activity, are easily oxidized to produce rancid flavor and lose color, thus resulting in a loss of edible and commercial value during storage and transportation. Accordingly, how to extend the shelf life of meat products becomes one of the challenges in meat industry. Natural antioxidants, which have the advantages of high safety, anti-oxidation ability, anti-bacterial activity, and no side effects will have great potential for applications in the field of meat industry. The resources of natural antioxidants and bioactive substances, antioxidant mechanisms, and applications in meat products are summarized in this paper. In addition, current studies and future development trends of natural antioxidants are discussed.

Key words: natural antioxidants, bioactive substances, antioxidant mechanisms, meat products

CLC Number:

TS251

References

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