Advances in Animal and Veterinary Sciences

Review Article
Adv. Anim. Vet. Sci. 7(5): 417-426
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Majid Aminzare1, Mohammad Hashemi2, Elham Ansarian1, Mandana Bimkar3, Hassan Hassanzad Azar1, Mohammad Reza Mehrasbi1, Shahrzad Daneshamooz4, Mojtaba Raeisi5, Behrooz Jannat6, Asma Afshari2*

1Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran; 2Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran; 3Department of Food Science and Technology, Faculty of Agriculture, University of Zanjan, Zanjan, Iran; 4Department of Microbiology and Virology, School of Medicine, Zanjan University of Medical Sciences, Zanjan, Iran; 5Department of Nutrition, Faculty of Health, Golestan University of Medical Sciences, Gorgan, Iran; 6Halal Research Center of IRI, FDA, Tehran, Iran.

Abstract | Lipid oxidation is one of the most important problems that decrease the shelf life of meat and meat products. Antioxidants are used to reinstate free radicals thereby retarding lipid oxidation, delay development of unpleasant-flavors, and improve color stability.Application of synthetic antioxidants to mitigate oxidative damage may consider unsafe for consumers. Furthermore, the recent growing in the understanding of the consumers about these hazards resulted in the replacement ofsynthetic antioxidants with natural bioactive compounds. Plant materials are rich sources of bioactive phenolic compounds; hence they can be an effective alternative to synthetic antioxidants. This review presents an overview regarding the new advances in the application of natural antioxidant compounds such as herbs, spices, fruits, plant essential oils and extracts in meat and meat products to improvetheir quality and shelf-life.

Keywords | Meat, Lipid oxidation, Natural antioxidant, Essential oil, Extract