FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (21): 267-277.doi: 10.7506/spkx1002-6630-20191025-286

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A Review of the Functions and Application of Natural Antioxidants in Meat and Meat Products

LEI Hongmei, LUO Xin, MAO Yanwei, ZHANG Yimin, ZHU Lixian, YANG Xiaoyin, LIANG Rongrong, LIU Wenxuan, CAO Hui   

  1. 1. College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; 2. National Beef Cattle Industrial Technology System, Baoji Station, Baoji 721000, China
  • Published:2020-11-23

Abstract: Oxidation is an important cause for quality deterioration of meat and meat products. The use of antioxidants can effectively inhibit the oxidation of meat products. However, as increasing efforts have been made to understand their toxicology, the safety of synthetic antioxidants has been questioned. Natural antioxidants are widely distributed in nature, and they show no signs of low toxicity when consumed over a long period of time, which have the advantages of safety and high efficiency. The application of natural antioxidants as substitutes for synthetic antioxidants has become a hot topic in meat research today. In this paper, the types, sources, bioactive ingredients, functions and mechanism of action of natural antioxidants as well as the methods for addition of natural antioxidants to meat products are summarized. Meanwhile, the latest progress in the application of natural antioxidants in meat and meat products is reviewed. Moreover, the current research status and future directions are discussed. This review is expected to provide a theoretical basic support for the application of natural antioxidants in meat products.

Key words: natural antioxidants; meat products; lipid oxidation; protein oxidation; meat color

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