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| Application of Natural Antioxidants in Meat and Meat Products |
| HUANG Chen1, LONG Miao1,2,* |
1.College of Life Engineering, Shenyang Institute of Technology, Fushun 113112, China;
2. College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China |
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Abstract Meat is rich in fat and protein and easily oxidized in the production, processing and transportation, leading to rancidity and muscle myoglobin browning and thus loss of its food value and commercial value. Adding antioxidants to meat products has become an inevitable choice for reducing the oxidization of meat products and improving their quality. Natural antioxidants have many advantages such as high safety, antioxidant potential without side effect, and preservative activity. This paper reviews the application of natural antioxidants in meat and meat products.
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