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| Recent Progress in Natural Plant Extracts with Antioxidant Activity and Their Application in Meat Products |
| YANG Yixi, WANG Wei, BAI Ting, ZHANG Rui, ZHAO Zhiping, ZHANG Yue, CHEN Hongfan |
| Key Laboratory of Meat Processing in Sichuan Province, Chengdu University, Chengdu 610106, China |
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Abstract During the production and processing of various meat products, food preservatives are essential to maintain the nutritional characteristics and ensure product safety. However, interest in discovering natural extracts which can function as a replacer for food preservatives and antioxidants has grown due to consumer anticipation for natural ingredients added to meat products. The natural antioxidant extracts previously studied in the literature are mostly derived from vegetables, fruits, spices, herbs and seeds. These extracts are mainly used to inhibit lipid oxidation and microbial growth in meat products to extend the shelf life, which even have other functional properties. In this paper, the sources, extraction, oxidation reaction, functional performance and recent applications in various meat products of natural antioxidant extracts are summarized. This review is expected to provide a reference for the processing of healthy and safe meat products with long and stable shelf life.
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2021, Vol. 35 
