2023
DOI: 10.9734/ejnfs/2023/v15i91338
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The Antioxidant and Antimicrobial Potential of Persian Indigenous Herbs as an Alternatives for Nitrate and Nitrite in the Preservation of Meat and Meat Products: An Overview

Milad Daneshniya,
Mohammad Hossein Maleki,
Mohammad Reza Daneshniya

Abstract: The consumption of animal products, including meat and meat products, has increased globally with increased household income. Spoilage by microbes, autolytic enzymes, and lipid oxidation can cause the deterioration of meat and meat products, which has a considerable economic and environmental impact. Meat curing, which includes the addition of salt, nitrite, and sometimes nitrate to fresh meat cuts, enables a preservative effect by removing moisture and reducing the water activity of the meat. Nitrates and nit… Show more

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