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| Progress in Research on the Effect of Extracts from Edible and Medicinal Plants on the Quality of Meat Products |
| YAN Tingxuan, YU Xia, ZOU Lifang, CHEN Conggui |
| 1. School of Food and Bioengineering, Hefei University of Technology, Hefei 230009, China; 2. Engineering Research Center of Bioprocess, Ministry of Education, Hefei University of Technology, Hefei 230009, China |
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Abstract Extracts of edible and medicinal plants are rich in a variety of natural active substances, which play a significant role in improving quality attributes of processed meat, such as improving the water-holding capacity (WHC), texture characteristics, color and flavor, inhibiting oxidation, inhibiting oxidation and nitrosamine production and suppressing the growth and reproduction of harmful microorganisms. In this paper, the current status of research on the effect of extracts of edible and medicinal plants on the quality of meat products is summarized systematically, and prospects and directions for their application in meat products in the future are discussed, in order to provide theoretical guidance for future studies aiming to improve the comprehensive quality and shelf life quality stability of meat products.
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2021, Vol. 35 
