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Meat Sci. 2016 Oct;120:107-117. doi: 10.1016/j.meatsci.2016.04.005. Epub 2016 Apr 9.

Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review.

Author information

1
School of Food Science and Technology, and Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China.
2
School of Food Science and Technology, and Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China; Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA. Electronic address: ylxiong@uky.edu.

Abstract

Fresh and processed meats offer numerous nutritional and health benefits and provide unique eating satisfaction in the lifestyle of the modern society. However, consumption of red meat including processed products is subjected to increasing scrutiny due to the health risks associated with cytotoxins that potentially could be generated during meat preparation. Evidence from recent studies suggests free radical pathways as a plausible mechanism for toxin formation, and antioxidants have shown promise to mitigate process-generated chemical hazards. The present review discusses the involvements of lipid and protein oxidation in meat quality, nutrition, safety, and organoleptic properties; animal production and meat processing strategies which incorporate natural antioxidants to enhance the nutritional and health benefits of meat; and the application of mixed or purified natural antioxidants to eliminate or minimize the formation of carcinogens for chemical safety of cooked and processed meats.

KEYWORDS:

Antioxidants; Health; Meat processing; Meat products; Nutrition; Oxidation; Toxins

PMID:
27091079
DOI:
10.1016/j.meatsci.2016.04.005
[Indexed for MEDLINE]

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