Plant-Derived Natural Antioxidants in Meat and Meat Products

Abstract

The global meat industry is constantly evolving due to changes in consumer preferences, concerns and lifestyles, as well as monetary, geographical, political, cultural and religious factors. Part of this evolution is the introduction of synthetic antioxidants to increase meat and meat products’ shelf-life, and reduce meat spoilage due to lipid and protein oxidation. The public perception that natural compounds are safer and healthier per se has motivated the meat industry to replace synthetic antioxidants with plant-derived ones in meat systems. Despite several promising results from in vitro and in situ studies, the effectiveness of plant-derived antioxidants against lipid and protein oxidation has not been fully documented. Moreover, the utility, usability, marketability and potential health benefits of natural antioxidants are not yet fully proven. The present review aims to (i) describe the major chemical groups of plant-derived antioxidants and their courses of action; (ii) present the application of spices, herbs and fruits as antioxidants in meat systems; and (iii) discuss the legislative framework, future trends, challenges and limitations that are expected to shape their acceptance and mass exploitation by the meat industry.

The combination effect of adding rosemary extract and oregano essential oil on ground chicken meat quality

“…The antioxidant mechanism of these extracts (RE & OE) are highly depends on their content of phenols. These phenolic compounds surrounding by several OH group which work as hydrogen donor, and retarding the initial auto-oxidation process (Lee et al, 2003;Estévez et al, 2005;Manessis et al, 2020). In addition, it is also correlated with the TBARS results as it agreed by Al-Hijazeen et al (2016a, b) done previously, and several related studies (Howell et al, 2001;Lund et al, 2011;Estévez, 2011).…”

“…This was in agreement with previous studies (Liu et al, 2009;Kahraman et al, 2015;Al-Hijazeen et al, 2016a;Al-Hijazeen & Al-Rawashdeh, 2019;Al-Hijazeen, 2019), tested different level of OE and RE using ground chicken meat. In addition, the effect of adding OE was positively extends chicken meat shelf life, decrease off-odor flavor, and delay rancidity development (Chouliara et al, 2007;Fasseas et al, 2008;Kumar et al, 2015;Manessis et al, 2020).…”

“…However, using these additives frequently in human food may cause possible carcinogenic and toxicological effect (Altmann et al, 1986;Kahl & Kappus, 1993;Kumar et al, 2015;Fruet et al, 2020). This approach of using natural sources has been growing up rapidly to be used as new meat preservation technology (Shah et al, 2014;Kumar et al, 2015;Manessis et al, 2020). This also connected with the increase in consumer's demands on both natural and organic food in the last two decades (Jensen et al, 2011;Velasco & Williams, 2011;Pereira et al, 2017).…”

“…Rosemary extract and (OE) is one of the most popular natural additives have been tested in different food recently (Liu et al, 2009;Haile, 2015;Pereira et al, 2017;Al-Hijazeen, 2018). These medical plants extracts were evaluated directly through meat surface as (Velasco & Williams, 2011;Kumar et al, 2015;Zhai et al, 2018), mixing in ground meat (Ahn et al, 2007;Al-Hijazeen, 2014;Al-Hijazeen et al, 2016a, b;Zahid et al, 2018;Manessis et al, 2020), indirectly in the animal feed (Botsoglou et al, 2003;Ri et al, 2017;Sierżant et al, 2018;Cázares-Gallegos et al, 2019), and it mostly showed positive effect enhancing meat quality and extended their shelf-life.…”

Plant-Based Phenolic Molecules as Natural Preservatives in Comminuted Meats: A Review

“…However, considering meat, specific natural preservatives are approved as food additives. These include rosemary which is to be used only in dried sausage at maximum level of 100 mg/Kg or 150 mg/Kg in dehydrated meat only and Carotene to be used in sausage, pâtés and terrines at a maximum level of 20 mg/kg [ 110 ].…”