Abstract
Meat products are highly nutritious foods, as they are sources of proteins, fats, vitamins, and minerals. Due to their chemical characteristics and modifications resulting from processing, meat products are very susceptible to oxidation and microbial contamination, which justifies the use of various food additives, such as antioxidants and preservatives, represented mainly by synthetic compounds whose consumption is related to several health risk factors. Therefore, there is an urgent need to replace these substances, and bioactive phytochemicals appear as a promising alternative. In this chapter, we discuss various aspects related to the use of natural antioxidants in meat products, comprehending chemical composition of meat and its derivatives, their oxidative processes, the toxic compounds due to oxidation, the use of natural antioxidants, and the other observed effects of isolated compounds, extracts, and essential oils, such as antimicrobial activity, demonstrating their potential in reducing the use of synthetic food additives.
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Ribeiro, J.S., Silva, L.K.R., da Silva, M.V. (2021). Natural Antioxidants Used in Meat Products. In: Ekiert, H.M., Ramawat, K.G., Arora, J. (eds) Plant Antioxidants and Health. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-030-45299-5_10-1
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Natural Antioxidants Used in Meat Products- Published:
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DOI: https://doi.org/10.1007/978-3-030-45299-5_10-2
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Natural Antioxidants Used in Meat Products- Published:
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DOI: https://doi.org/10.1007/978-3-030-45299-5_10-1