Improving meat quality through natural antioxidants

Nowadays, consumers are demanding more natural foods, obliging the industry to include natural antioxidants in foods. Natural antioxidants have been used instead of synthetic antioxidants to retard lipid oxidation in foods to improve their quality and nutritional value. This review discusses some as...

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Autores principales:	Velasco,Valeria, Williams,Pamela
Lenguaje:	English
Publicado:	Instituto de Investigaciones Agropecuarias, INIA 2011
Materias:	antioxidant activity essential oils phenolic compounds meat quality
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392011000200017
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spelling	oai:scielo:S0718-583920110002000172018-10-01Improving meat quality through natural antioxidantsVelasco,ValeriaWilliams,Pamela antioxidant activity essential oils phenolic compounds meat quality Nowadays, consumers are demanding more natural foods, obliging the industry to include natural antioxidants in foods. Natural antioxidants have been used instead of synthetic antioxidants to retard lipid oxidation in foods to improve their quality and nutritional value. This review discusses some aspects of recent research on antioxidant activity of plant extracts and natural compounds to improve meat quality. Many herbs, spices, and their extracts have been reported as having high antioxidant capacity, such as some plants of the Lamiaceae family, e.g., oregano (Origanum vulgare L.), rosemary (Rosmarinus officinalis L.), and sage (Salvia officinalis L.). The antioxidant activity of these plants is attributed to their phenolic compound content, which includes volatile compounds also known as essential oils. Several factors that cause some differences on the antioxidant activity of plant extracts include: type of solvent used during extraction, measurement method, and number of samples. Some studies have demonstrated that shelf-life and meat quality can be improved by using natural antioxidants in some stages of meat production. The main effects of these compounds are reducing microbial growth and lipid oxidation during storage. Nevertheless, more research is needed to determine antimicrobial activity of natural antioxidants in meat during storage, identify the main metabolic pathway of these compounds, and its effect on other meat quality parameters.info:eu-repo/semantics/openAccessInstituto de Investigaciones Agropecuarias, INIAChilean journal of agricultural research v.71 n.2 20112011-06-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392011000200017en10.4067/S0718-58392011000200017
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	antioxidant activity essential oils phenolic compounds meat quality
spellingShingle	antioxidant activity essential oils phenolic compounds meat quality Velasco,Valeria Williams,Pamela Improving meat quality through natural antioxidants
description	Nowadays, consumers are demanding more natural foods, obliging the industry to include natural antioxidants in foods. Natural antioxidants have been used instead of synthetic antioxidants to retard lipid oxidation in foods to improve their quality and nutritional value. This review discusses some aspects of recent research on antioxidant activity of plant extracts and natural compounds to improve meat quality. Many herbs, spices, and their extracts have been reported as having high antioxidant capacity, such as some plants of the Lamiaceae family, e.g., oregano (Origanum vulgare L.), rosemary (Rosmarinus officinalis L.), and sage (Salvia officinalis L.). The antioxidant activity of these plants is attributed to their phenolic compound content, which includes volatile compounds also known as essential oils. Several factors that cause some differences on the antioxidant activity of plant extracts include: type of solvent used during extraction, measurement method, and number of samples. Some studies have demonstrated that shelf-life and meat quality can be improved by using natural antioxidants in some stages of meat production. The main effects of these compounds are reducing microbial growth and lipid oxidation during storage. Nevertheless, more research is needed to determine antimicrobial activity of natural antioxidants in meat during storage, identify the main metabolic pathway of these compounds, and its effect on other meat quality parameters.
author	Velasco,Valeria Williams,Pamela
author_facet	Velasco,Valeria Williams,Pamela
author_sort	Velasco,Valeria
title	Improving meat quality through natural antioxidants
title_short	Improving meat quality through natural antioxidants
title_full	Improving meat quality through natural antioxidants
title_fullStr	Improving meat quality through natural antioxidants
title_full_unstemmed	Improving meat quality through natural antioxidants
title_sort	improving meat quality through natural antioxidants
publisher	Instituto de Investigaciones Agropecuarias, INIA
publishDate	2011
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392011000200017
work_keys_str_mv	AT velascovaleria improvingmeatqualitythroughnaturalantioxidants AT williamspamela improvingmeatqualitythroughnaturalantioxidants
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Improving meat quality through natural antioxidants

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