What is it about?
This review provides an overview of the current trends in the use of antioxidants from natural sources, for potential applications in meat and meat products.
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Why is it important?
Much interest has been developed during the last few years for naturally occurring antioxidants because of the adverse attention received by synthetic antioxidants, and also because of the worldwide trend to avoid or minimize the use of artificial (synthetic) food additives.
Perspectives
This review provides an overview of the current trends in the use of antioxidants from natural sources, for potential applications in meat and meat products. These natural antioxidants contain some active compounds, which exert antioxidative potential in meat and meat products by different mechanisms of action. The efficient extraction of these antioxidants from their natural sources, along with establishing their in vitro and in producto antioxidant activity, has been a great challenge for researchers engaged in this field. Therefore, this review is focused on all these aspects, along with current studies related to this area, to provide in-depth information to readers.
Dr Yogesh Kumar
indian council of agriculural research
Read the Original
This page is a summary of: Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products, Comprehensive Reviews in Food Science and Food Safety, August 2015, Wiley,
DOI: 10.1111/1541-4337.12156.
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