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Natural Antioxidants Used in Meat Products

Living reference work entry

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Part of the Reference Series in Phytochemistry book series (RSP)

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.

Keywords

Antioxidants Natural additives Ultra-processed meats Active packaging Phytochemicals Bioactive compounds Food technology 

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Authors and Affiliations

  1. 1.Center for Science and Technology in Energy and Sustainability (CETENS)Federal University of Recôncavo of Bahia (UFRB)Feira de SantanaBrazil
  2. 2.Federal University of Western Bahia (UFOB)BarreirasBrazil
  3. 3.Department of Exact and Natural Sciences (DCEN)State University of Southwest Bahia (UESB)ItapetingaBrazil

Section editors and affiliations

  • K. G. Ramawat
    • 1
  1. 1.Department of BotanyUniversity College of Science, M. L. Sukhadia UniversityUdaipurIndia

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