Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review

• Published in: Food research international 2014-10, Vol.64, p.171-181
• Main Authors: Falowo, Andrew B., Fayemi, Peter O., Muchenje, Voster
• Format: Article
• Language: English
• Subjects: Antioxidants; Biological and medical sciences; Deterioration; Food industries; Free radical; Free radicals; Fundamental and applied biological sciences. Psychology; Lipid–protein oxidation; Macromolecules; Meat; Meat quality; Natural antioxidants; Oxidation; Oxidative stress; Searching; Stresses
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2014.06.022

Oxidation is a well-known non-microbial cause of quality loss in meat. Oxidative stress occurs due to uneven generation of free radicals reactive oxygen species (ROS) and reactive nitrogen species (RNS) which triggers oxidative and/or nitrosative stress and damage of macromolecules including the lipid and protein fractions. Failure of synthetic antioxidants to combat multiple health risks associated with this stress and maintenance of functional integrity of oxidised meat hitherto remains a challenge to the meat industry. A search for a viable alternative amidst the unexploited novel sources of natural antioxidants stands as a sustainable option for preserving the meat quality. In this paper, the potential use of bioactive compounds in medicinal plants is reviewed as phytoremedy against lipid–protein oxidation. Synergistic antimicrobial potentials of these natural antioxidants are also revealed against oxidative deterioration in meat and meat products and, for enhancing their functional properties. •Oxidative stress and pre-slaughter welfare of animals is discussed.•Side effects of synthetic antioxidants on meat quality are articulated.•Potentials of health-promoting bioactive compounds in plants are explained.•Use of edible medicinal plants as natural sources of antioxidants for the prevention of oxidation in meat is discussed.