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Presently consumers are demanding more natural foods, obliging the industry to include natural antioxidants in foods. Antioxidants can act as metal chelators and free radical or oxygen scavengers, which can slow the progression of lipid oxidation. Lipid oxidation may have negative effects on the quality of meat and meat products, causing changes in sensory attributes such as colour, texture, odour and flavour, and nutritional quality. Several synthetic antioxidants have been used to successfully prevent lipid oxidation in the meat industry, but consumers are concerned about the health risks related to consumption of some synthetic antioxidants. Therefore, there has been a growing interest in natural antioxidants. Nowadays, compounds obtained from natural sources such as grains, oilseeds, spices, fruit and vegetables have been investigated to decrease the lipid oxidation. Recent investigations have been directed towards the identification of natural antioxidants from various plant sources. Antioxidants work as functional additives by providing health promoting effect in human body system. This article evaluates the efficacy of various natural antioxidants on the quality and shelf life enhancement of meat and meat products during processing, storage, distribution till it reaches to consumer. The potential effects of natural antioxidants that are widely used in meat and meat products are also discussed.

The present study was intended to evaluate the shelf life of vacuum packed turkey meat sausages incorporated with raw carrot paste (RCP) and raw radish paste (RRP) each at 10% level under refrigeration (4±1 °C) for a period of 25 days. The sausages were evaluated for physico-chemical, microbiological and organoleptic quality at an interval of 5 days during refrigeration storage. The quality parameters were significantly (P< 0.05) affected due to the incorporation of raw carrot paste (RCP) and raw radish paste (RRP) and also due to refrigeration storage. The results revealed that there was a significant (P< 0.05) increase in the pH, TBARS value and Tyrosine value as storage progressed from 0-25 days. However, the values were well below the threshold level of spoilage. Standard plate counts increased significantly (P< 0.05) as storage period progressed from 0-25 days. Psychrophilic counts were not detected in the control and treated sausages at 0 th day, afterwards the psychrophilic counts increased significantly (P< 0.05) as storage period progressed from 5-25 days. Yeast and mould counts were not detected in any of the products throughout the entire storage period. Sensory evaluation revealed a decrease in the sensory scores with the advancement of storage during entire storage period. Based on the results, it can be concluded addition of raw carrot paste (RCP) and raw radish paste (RRP) each at 10% level would not only extends the shelf life by protecting the product longer against oxidative rancidity but also had higher acceptability than control and their use in meat products can enhance the shelf life up to 25 days under refrigerated storage without undesirable changes.

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