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| Antioxidant Activity of Natural Spices Used in Meat Products |
| LUO Yuting, GU Dahai, XU Zhiqiang, WANG Guiying, WANG Xuefeng, FAN Jiangping, PU Yuehong, LIAO Guozhou* |
| Livestock Product Processing Engineering and Technology Research Center of Yunnan Provine, College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China |
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Abstract Oxidative color fading and rancidity often occur during the processing of meat products, reducing the quality and nutritional value. Because of the potential toxicity of synthetic antioxidants, natural antioxidant products are of increasing interest. Natural spices are an important source of natural antioxidants and are also indispensable condiments in processed meat products. This paper is focused on the antioxidant characteristics of natural spices such as clove, rosemary, cinnamon and star anise and their applications in meat products, which will provide useful information for the development and utilization of natural spices.
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2017, Vol. 31 
