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| Progress in the Application of Rosemary Extracts in Meat Products |
| CHAI Jiali1, ZHANG Dequan2, TIAN Jianwen1,3,* |
1.College of Agriculture, Ningxia University, Yinchuan 750021, China;
2. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China;
3. Science and Technology Department of Ningxia, Yinchuan 750001, China |
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Abstract Rosemary extracts have many excellent characteristics such as high thermostability and excellent safety as both highly effective antioxidants and broad-spectrum antimicrobials, and therefore could be used as an antioxidant or preservative in meat products. In order to provide some references for the application of rosemary extracts in meat products, we herein review the role of rosemary extracts in maintaining and improving the quality of different meat products, and point out their synergistic antioxidant effects with other natural antioxidants or the packaging.
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