Abstract：Plant polyphenols, widely present in vegetables, fruits, legumes, cereals, tea and other plants, are a class of secondary metabolites with a polyphenol structure. Plant polyphenols can be used as antioxidants or preservatives in meat products. This article compares the advantages and disadvantages of five methods used to extract plant polyphenols. Compared with three other methods, microwave-assisted extraction and enzymatic extraction have many advantages such as lower cost, time saving and less environmental pollution. Moreover, recent applications of plant polyphenols for the preservation and quality improvement of meat products such as sausage, Chinese bacon and ham are reviewed with the aim of providing references for developing natural antioxidants and preservatives.
王珏；王锡昌；刘源*. 植物多酚在肉制品加工中的应用[J]. 肉类研究, 2013, 27(2): 37-41.
WANG Jue，WANG Xi-chang，LIU Yuan. A Review of Application of Plant Polyphenols in Meat Products. Meat Research, 2013, 27(2): 37-41.
2013, Vol. 27 
