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| Advances in Application of Natural Active Ingredients from Plants in Preservation of Meat Products |
| FU Xiaohang, ZHANG Shunliang, ZANG Mingwu, WANG Shouwei, LIU Meng, LI Su, ZHAO Yan, ZHAO Jiansheng, ZHAO Bing, PAN Xiaoqian, WU Qianrong, LIU Bowen |
| 1.Beijing Key Laboratory of Meat Processing Technology, China Meat Research Center, Beijing 100068, China; 2.Henan Meat Technology Innovation Center Co. Ltd., Luohe 462000, China |
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Abstract As consumers become increasingly concerned about dietary health, the health attributes of synthetic antioxidants and antibacterial agents used in the food industry are increasingly questioned, but natural active ingredients are increasingly preferred by producers and consumers due to their compliance with “clean labelling” requirements. The types and sources of natural antioxidant and antibacterial ingredients from plants commonly used in meat processing are reviewed in this paper. The mechanisms of their antioxidant and antibacterial effects in the processing and storage of meat products are also described. Furthermore, their forms and optimal concentrations for application in meat products are summarized. We expect that this review will provide a theoretical reference for the application of natural active ingredients from plants in the preservation of meat products.
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| [1] |
WANG Wei, WEN Yu, ZHANG Rui, BAI Ting, ZHANG Jiamin, JI Lili, WU Zhoulin, TANG Chun, GAO Ying. Effect of Sodium Bicarbonate on the Characteristics and Quality of Meat Products: A Review[J]. Meat Research, 2023, 37(6): 51-56. |
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2023, Vol. 37 
