Critical overview of the use of plant antioxidants in the meat industry: Opportunities, innovative applications and future perspectives

The number of articles devoted to study the effect of “natural antioxidants” on meat systems has remarkably increased in the last 10 years. Yet, a critical review of literature reveals recurrent flaws in regards to the rationale of the application, the experimental design, the characterisation of th...

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Bibliographic Details
Published in:Meat science 2021-11, Vol.181, p.108610-108610, Article 108610
Main Author: Estévez, M.
Format: Article
Language:English
Subjects:
Bioactivity
Lipid oxidation
Meat products
Natural antioxidants
Phenolics
Protein oxidation
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Summary:The number of articles devoted to study the effect of “natural antioxidants” on meat systems has remarkably increased in the last 10 years. Yet, a critical review of literature reveals recurrent flaws in regards to the rationale of the application, the experimental design, the characterisation of the plant sources, the discussion of the molecular mechanisms and of the potential benefits. The selection of the appropriate source of these antioxidants and the identification of their bioactive constituents, are essential to understand their mode of action and set effective and safe doses. The methodological approach should also be planned with care as the recorded effects and main conclusions largely depend on the accuracy and specificity of the methods. This article aims to critically review the recent advances in the application of plant antioxidants in meat and meat products and briefly covers current trends of innovative application and future trends.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2021.108610