“…As a subgroup of plant‐derived food additives, spices and condiments used in processed meats are abundantly rich in phenolics and, depending on the specific source, may include gallic acid, caffeic acid, rosmarinic acid, carnosic acid, chlorogenic acid, carnosol, catechin, quercetin, apigenin, kaempferol, naringenin, hesperetin, epigallocatechin gallate (EGCG), eugenol, carvacrol, thymol, menthol, and others . Therefore, when incorporated into meat products, spices and herbs and their extracts show remarkable efficacy in enhancing the oxidative stability of cooked meats through inhibition of lipid oxidation . As a result, the amount of secondary and more advanced degradation products of oxidized lipids, which may be toxic and even mutagenic, can be substantially reduced or totally inhibited.…”