Skip to main content
SpringerLink
Log in

Natural Antioxidants Used in Meat Products

  • Living reference work entry
  • Latest version View entry history
  • First Online:
Plant Antioxidants and Health

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

  • 114 Accesses

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.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution

Institutional subscriptions

Similar content being viewed by others

References

  1. Vickie AV, Elizabeth WC (2014) Essentials of food science. Springer Science-Business Media, New York

    Google Scholar 

  2. Legoynie C, Britz TJ, Hoffman LC (2012) Impact of freezing and thawing on the quality of meat: review. Meat Sci 91:93–98

    Article  Google Scholar 

  3. Johnson DR, Decker EA (2015) The role of oxygen in lipid oxidation reactions: a review. Annual Rev Food Sci Technol 6:171–190

    Article  CAS  Google Scholar 

  4. Soladoye OP, Juarez ML, Aalhus JL, Shand P, Estévez M (2015) Protein oxidation in processed meat: mechanisms and potential implications on human health. Compr Rev Food Sci Food Saf 14:106–122

    Article  CAS  PubMed  Google Scholar 

  5. Ribeiro JS, Santos MJMC, Silva LKR, Pereira LCL, Santos IA, Lannes SCS, Silva MV (2019) Natural antioxidants used in meat products: a brief review. Meat Sci 148:181–188

    Article  CAS  PubMed  Google Scholar 

  6. Milani LIG, Terra NN, Fries LLM, Rezer APS, Ferreira SF, Cichoski AJ, Valente CRF (2010) Oxidação lipídica, características sensoriais e cor da carne de frango adicionada de extratos de caqui (Diospyros kaki, L.) e submetida a tratamento térmico. Braz J Food Technol 13:242–250

    Article  CAS  Google Scholar 

  7. Serafini LF (2013) Atividade antioxidante dos extratos de manjerona e pólen apícola: efeitos na qualidade de hambúrguer. Dissertation. Universidade Tecnológica Federal do Paraná, Curitiba

    Google Scholar 

  8. Qi S, Huang H, Huang J, Wang Q, Wei Q (2015) Lychee (Litchi chinensisSonn.) seed water extract as potential antioxidant and anti-obese natural additive in meat products. Food Control 50:195–201

    Article  CAS  Google Scholar 

  9. Scapin G (2014) Avaliação da atividade antioxidante e antimicrobiana do extrato de semente de chia (Sálvia hispânica) e sua aplicação em linguiça frescal. Dissertation. Universidade Federal de Santa Maria, Camobi

    Google Scholar 

  10. Santos JS, Oliveira MBPP (2012) Alimentos frescos minimamente processados embalados em atmosfera modificada. Braz J Food Technol 15:1–14

    Article  Google Scholar 

  11. Instituto Brasileiro de Geografia e Estatística (1999) Tabela de Composição de Alimentos. IBGE, Rio de Janeiro

    Google Scholar 

  12. Webb EC, Casey NH, Simela L (2005) Goat meat quality. Small Rumin Res 60:53–166

    Article  Google Scholar 

  13. Lawrie RA (2005) Ciência da Carne. Artmed, Porto Alegre

    Google Scholar 

  14. Lima MCO, Fernandes LG, Simionato JI, Oliveira JB, Silva MV (2015) Estabilidade oxidativa da carne caprina armazenada sob congelamento. Revista Verde de Agroecologia e Desenvolvimento Sustentável 10:162–168

    Article  Google Scholar 

  15. Lu J, Lin PH, Yao Q, Chen C (2010) Chemical and molecular mechanisms of antioxidants: experimental approaches and model systems. J Cell Mol Med 14:840–860

    Article  CAS  PubMed  Google Scholar 

  16. Ramalho VC, Jorge N (2006) Antioxidantes utilizados em óleos, gorduras e alimentos gordurosos. Química Nova 29:755–760

    Article  CAS  Google Scholar 

  17. Amaral AB, Silva MV, Lannes SCS (2018) Lipid oxidation in meat: mechanisms and protective factors – a review. Food Sci Technol 38:1–15

    Article  Google Scholar 

  18. Araújo JMA (2019) Química de alimentos: teoria e prática. Editora UFV, Minas Gerais

    Google Scholar 

  19. Damodaran S, Parkin KL, Fennema OR (2010) Química de Alimentos de Fennema. Artmed, Porto Alegre

    Google Scholar 

  20. Bagchi D, Bagchi M, Stohs SJ, Das DK, Ray SD, Kuszynski CA, Joshi SS, Pruess HG (2000) Free radicais and grape seed proanthocyanidin extract: importance in human health and disease prevention. Toxicology 148:187–197

    Article  CAS  PubMed  Google Scholar 

  21. Lobo V, Phatak A, Chandra N (2010) Free radicals and functional foods: impact on human health. Pharmacogn Rev 4:118–126

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  22. Bartsch H, Nair J (2004) Oxidative stress and lipid peroxidation-derived DNA-lesions in inflammation driven carcinogenesis. Cancer Detect Prevent J 28:385–391

    Article  CAS  Google Scholar 

  23. Spiteller G (2005) The relation of lipid peroxidation processes with atherogenesis: a new theory on atherogenesis. Mol Nutr Food Res 49:999–1013

    Article  CAS  PubMed  Google Scholar 

  24. Ray KK, Cannon CP (2005) The potential relevance of the multiple lipid-independent (Pleiotropic) effects of statins in the management of acute coronary syndromes. J Am Coll Cardiol 46:1425–1433

    Article  CAS  PubMed  Google Scholar 

  25. Narendhirakannan RT, Subramanian S, Kandaswamy M (2005) Free radical scavenging activity of Cleome gynandra L. leaves on adjuvant induced arthritis in rats. Mol Cell Biochem 276:71–80

    Article  CAS  PubMed  Google Scholar 

  26. Zhu X, Smith MA, Perry G, Aliev G (2004) Mitochondrial failures in Alzheimer’s disease. Am J Alzheimers Dis Other Demen 19:345–352

    Article  PubMed  Google Scholar 

  27. Beal MF (2003) Mitochondria, oxidative damage, and inflammation in Parkinson’s disease. Ann New York Acad Sci 991:120–131

    Article  CAS  Google Scholar 

  28. Thomas S, Balasubramanian KA (2004) Role of intestine in postsurgical complications: involvement of free radicais. Free Radic Biol Med 15:745–756

    Article  Google Scholar 

  29. Harma D (1993) Free radical involvement in aging. Pathophysiology and therapeutic implications. Drugs Aging 3:60–80

    Article  Google Scholar 

  30. Sarantopoulos CIGL, Pizzinatto A (1990) Fatores que afetam a cor das carnes. Coletânea ITAL 20:1–12

    Google Scholar 

  31. Cardoso SL (1997) Fotofísica de carotenoids e o papel antioxidante de β-caroteno. Química Nova 20:535–540

    Article  CAS  Google Scholar 

  32. Aun MV, Mafra C, Philippi JC, Kalil J, Agondi RC, Motta AA (2011) Aditivos em alimentos. Rev Brasile Alergia Imunopatol 34:177–186

    Google Scholar 

  33. Hui YH, Nip W, Rogers R (2001) Meat curing technology. In: Martin M (ed) Meat science and applications, 2nd edn. Marcel Dekker, New York

    Chapter  Google Scholar 

  34. Codex Alimentarius Commission – International food standards (2015) General standard for food additives. FAO/WHO. http://www.codexalimentarius.net/gsfaonline/docs/CXS_192e.pdf. Accessed 16 Nov 2015

  35. Pereira LFS, Inácio MLC, Pereira RC, Angelis-Pereira MC (2015) Prevalência de Aditivos em Alimentos Industrializados Comercializados em uma Cidade do Sul de Minas Gerais. Revista Ciências em Saúde 5:1–7

    CAS  Google Scholar 

  36. Silva C, Monteiro MLG, Ribeiro ROR, Guimarães CFM, Mano SB, Pardi HS, Mársico ET (2009) Presença de aditivos conservantes (nitrito e sulfito) em carnes bovinas moídas, comercializadas em mercados varejistas. Revista Brasileira de Ciência Veterinária 16:33–36

    Article  Google Scholar 

  37. Brasil. Ministério da Saúde. Secretaria de Atenção à Saúde (2008) Guia alimentar para a população brasileira: promovendo a alimentação saudável. Ministério da Saúde, Brasília

    Google Scholar 

  38. Brasil. Ministério da Saúde. Secretaria de Atenção à Saúde (2014) Guia alimentar para a população brasileira, 2nd edn. Ministério da Saúde, Brasília

    Google Scholar 

  39. Bolumar T, Andersen ML, Orlien V (2011) Antioxidant active packaging for chicken meat processed by high pressure treatment. Food Chem 129:1406–1412

    Article  CAS  Google Scholar 

  40. Milani LIG, Terra NN, Fries LLM, Kubota EH (2012) Efeito de extratos de caqui (Diospyroskaki L.) cultivar Rama Forte e do extrato oleoso de alecrim (Rosmarinusofficinalis L.) nas características sensoriais e na estabilidade da cor de hambúrguer de carne bovina congelado. Semina: Ciências Agrárias 33:1085–1094

    Google Scholar 

  41. Das AK, Rajkumar V, Nanda PK, Chauhan P, Pradhan SR, Biswas S (2016) Antioxidant efficacy of litchi (litchi chinensis sonn.) Pericarp extract in sheep meat nuggets. Antioxidants 5:16–23

    Article  PubMed Central  Google Scholar 

  42. Shirahigue LD (2008) Caracterização química de extratos de sementes e casca de uva e seus efeitos antioxidantes sobre carne de frango processada e armazenada sob refrigeração. Dissertation. Universidade de São Paulo, Butanta

    Book  Google Scholar 

  43. Selani MM, Contreras-Castillo CJ, Shirahigue LD, Gallo CR, Plata-Oviedo M, Montes-Villanueva ND (2011) Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage. Meat Sci 88:397–403

    Article  CAS  PubMed  Google Scholar 

  44. Vaithiyanathan S, Naveena BM, Muthukumar M, Girish PS, Kondaiah N (2011) Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4°C). Meat Sci 88:409–414

    Article  CAS  PubMed  Google Scholar 

  45. Mercadante AZ, Capitani CD, Decker EA, Castro IA (2010) Effect of natural pigments on the oxidative stability of sausages stored under refrigeration. Meat Sci 84:718–726

    Article  CAS  PubMed  Google Scholar 

  46. Terra NN, Milani LIG, Fries LLM, Urnau D, Cirolini A, Santos BA (2008) Extrato de erva-mate (Ilex paraguariensis) como antioxidante em carne de peru submetida a tratamento térmico. Revista Higiene Alimentar 22:189–193

    Google Scholar 

  47. Terra NN, De Carli EM, Telles MM, Drehmer AMF, Quadros CP, Malheiros PS, Wagner R, Fries LLM (2012) Antioxidante natural na melhoria da qualidade do salame tipo italiano. Simpósio em Ciência de Alimentos Florianópolis. Universidade Federal de Santa Catarina, Florianópolis

    Google Scholar 

  48. Rossato AS (2010) Uso de antioxidantes naturais em hambúrgueres preparados com carne mecanicamente separada de tilapia. Dissertation. Universidade Estadual Paulista, São Paulo

    Google Scholar 

  49. Mc Carthy TL, Kerry JP, Kerry JF, Lynch PB, Buckley DJ (2001) Assessment of the antioxidant potencial of natural food and plant extracts in fresh and previously frozen pork patties. Meat Sci 57:177–184

    Article  CAS  PubMed  Google Scholar 

  50. López-De-Dicastillo C, Gómez-Estaca J, Catalá R, Gavara R, Hernández-Muñoz P (2012) Active antioxidant packaging films: Development and effect on lipid stability of brined sardines. Food Chem 131:1376–1384

    Article  Google Scholar 

  51. Gomez-Estaca J, Montero P, Gimenez B, Gomez-Guillen MC (2007) Effect of functional edible films and high pressure processing on microbial and oxidative spoilage in cold-smoked sardine (Sardinapilchardus). Food Chem 105:511–520

    Article  CAS  Google Scholar 

  52. Abreu DAP, Losada PP, Maroto J, Cruz JM (2010) Evaluation of the effectiveness of a new active packaging film containing natural antioxidants (from barley husks) that retard lipid damage in frozen Atlantic salmon (Salmo salar L.). Food Res Int 43:1277–1282

    Article  Google Scholar 

  53. Jung DC, Lee SY, Yoon JH, Hong KP, Kang YS, Park SR, Park SK, Ha SD, Kim GH, Bae DH (2009) Inhibition of pork and fish oxidation by a novel plastic film coated with horseradish extract. LWT – Food Sci Technol 42:856–861

    Article  CAS  Google Scholar 

  54. Camo J, Beltrán JA, Roncalés P (2008) Extension of the display life of lamb with an antioxidant active packaging. Meat Sci 80:1086–1091

    Article  CAS  PubMed  Google Scholar 

  55. Lorenzo JM, Batlle R, Gómez M (2014) Extension of the shelf-life of foal meat with two antioxidant active packaging systems. LWT- Food Sci Technol 59:181–188

    Article  CAS  Google Scholar 

  56. Yang H, Lee J, Won M, Song KB (2016) Antioxidant activities of distiller dried grains with solubles as protein films containing tea extracts and their application in the packaging of pork meat. Food Chem 196:174–179

    Article  CAS  PubMed  Google Scholar 

  57. Moudachea M, Nerínb C, Colonb M, Zaidi F (2017) Antioxidant effect of an innovative active plastic film containing olive leaves extract on fresh pork meat and its evaluation by Raman spectroscopy. Food Chem 229:98–103

    Article  Google Scholar 

  58. Mir SA, Masoodi FA, Raja J (2017) Influence of natural antioxidants on microbial load, lipid oxidation and sensorial quality of rista—a traditional meat product of India. Food BioSci 20:79–87

    Article  Google Scholar 

  59. Noor S, Bhat ZF, Kumar S, Mudiyanselage RJ (2018) Preservative effect of Asparagus racemosus: a novel additive for bioactive edible films for improved lipid oxidative stability and storage quality of meat products. Meat Sci 139:207–212

    Article  CAS  PubMed  Google Scholar 

  60. Lee KGT (2001) Inhibition of malonaldehyde formation from blood plasma oxidation by aroma extracts and aroma components isolated from clove and eucalyptu Shibamoto. Food Chem Toxicol 39:1199–1204

    Article  CAS  PubMed  Google Scholar 

  61. Suryati T, Astawan M, Lioe HN, Wresdiyati T, Usmiati S (2014) Nitrite residue and malonaldehyde reduction in dendeng – Indonesian dried meat – influenced by spices, curing methods and precooking preparation. Meat Sci 96:1403–1408

    Article  CAS  PubMed  Google Scholar 

  62. Shamberger RJ, Corlett CK, Kasten B (1979) Antioxidants reduce the mutagenic effect of malonaldehyde and fl-propiolactone. Mutat Res 66:349–355

    Article  CAS  PubMed  Google Scholar 

  63. Li Z, Henning SM, Zhang Y, Zerlin A, Li L, Gao K, Lee RP, Karp H, Thames G, Bowerman S, Heber H (2010) Antioxidant-rich spice added to hamburger meat during cooking results in reduced meat, plasma, and urine malondialdehyde concentrations. Am J Clin Nutr 91:1180–1184

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  64. Raith K, Brenner C, Farwanah H, Müller G, Eder K, Neubert RHH (2005) A new LC/APCI-MS method for the determination of cholesterol oxidation products in food. J Chromatogr A 1067:207–211

    Article  CAS  PubMed  Google Scholar 

  65. Lee HW, Chien JT, Chen BH (2008) Inhibition of cholesterol oxidation in marinated foods as affected by antioxidants during heating. Food Chem 108:234–244

    Article  CAS  Google Scholar 

  66. Nikoo M, Benjakul S (2015) Potential application of seafood derived peptides as bifunctional ingredients, antioxidant cryoprotectant: a review. J Funct Foods 19:753–764

    Article  CAS  Google Scholar 

  67. Chien JT, Hsu DJ, Chen BH (2006) Kinetic model for studying the effect of quercetin on cholesterol oxidation during heating. J Agricult Food Chem 54:1486–1492

    Article  CAS  Google Scholar 

  68. Petrón MJ, García-Regueiro JA, Martín L, Muriel E, Antequera T (2003) Identification and quantification of cholesterol and cholesterol oxidation products in different types of lberian hams. J Agricult Food Chem 51:5786–5791

    Article  Google Scholar 

  69. Thurner K, Razzazi-Fazeli E, Wagner KH, Elmadfa I, Luf W (2007) Determination of cholesterol oxidation products in raw and processed beef and pork preparations. Europe Food Res Technol 224:797–800

    Article  CAS  Google Scholar 

  70. Biasi F, Chiarpotto E, Sottero B, Maina M, Mascia C, Guina T (2013) Evidence of cell damage induced by major components of a diet-compatible mixture of oxysterols in human colon cancer CaCo-2 cell line. Biochimie 95:632–640

    Article  CAS  PubMed  Google Scholar 

  71. Yin J, Chaufour X, McLachlan C, McGuire M, White G, King N (2000) Apoptosis of vascular smooth muscle cells induced by cholesterol and its oxides in vitro and in vivo. Atherosclerosis 148:365–374

    Article  CAS  PubMed  Google Scholar 

  72. Hur SJ, Lee SY, Lee SJ (2015) Effect of biopolymer encapsulation on the digestibility of lipid and cholesteroloxidation products in beef during in vitro human digestion. Food Chem 166:254–260

    Article  CAS  PubMed  Google Scholar 

  73. Ayoub M, Costa CA, Shahidi F (2016) Antioxidants and bioactivities of free, esterified and insoluble-bound phenolics from berry seed meals. Food Chem 197:221–232

    Article  CAS  PubMed  Google Scholar 

  74. Barriuso B, Ansorena D, Calvo MI, Cavero RY, Astiasarán I (2015) Role of Melissa officinalis in cholesterol oxidation:Antioxidant effect in model systems and application in beef patties. Food Res Int 69:133–140

    Article  CAS  Google Scholar 

  75. Kmiecik D, Korczak J, Rudzinska M, Kobus CJ, Gramza MA, Hes M (2011) Beta-sitosterol and campesterol stabilisation by natural and synthetic antioxidants during heating. Food Chem 128:937–942

    Article  CAS  Google Scholar 

  76. Yen T, Inbaraj B, Chien J, Chen B (2010) Gas chromatography-mass spectrometry determination of conjugated linoleic acids and cholesterol oxides and their stability in a model system. Anal Biochem 400:130–138

    Article  CAS  PubMed  Google Scholar 

  77. Kawakamia Y, Kiyosawaa T, Nakamuraa S, Osada K (2014) Effects of isoflavone supplementation on disturbances in lipid metabolism and antioxidant system due to exogenous cholesterol oxidation products in rats. J Funct Foods 7:212–218

    Article  Google Scholar 

  78. Trakoontivakorn G (2009) Antioxidant capacity, total phenolic content and nutritional composition of Asian foods after thermal processing. Int Food Res J 16:571–580

    Google Scholar 

  79. Skibsted LH (2011) Nitric oxide and quality and safety of muscle based foods. Nitric Oxide 23:176–183

    Article  Google Scholar 

  80. Ahn HJ, Kim JH, Jo C, Lee CH, Byun MW (2002) Reduction of carcinogenic N-nitrosamines and residual nitrite in model system sausage by irradiation. Food Chem Toxicol 67:1370–1373

    CAS  Google Scholar 

  81. Ventanas S, Martín D, Ventanas J, Ruiz J (2004) Nitrates, nitrites and nitrosamines in meat products, 2: action strategies and analysis methods of nitrous amines. Eurocarne 2:1–11

    Google Scholar 

  82. Eijan AM, Piccardo I, Riveros MD, Porcella H, Jasnis MA (2002) Nitric oxide in patients with transitional bladder cancer. J Surg Oncol 81:203–208

    Article  CAS  PubMed  Google Scholar 

  83. Río LMV, Ocampo JT (2006) Nitrosaminas en productos cárnicos: Formación e impacto. Biosalud 5:101–131

    Google Scholar 

  84. Pensabene JW, Fiddler W, Millar AJ, Philips JG (1980) Effect of preprocessing procedures for green be-llies on N-nitrosopyrrolidine formation in bacon. J Agric Food Chem 28:966–973

    Article  CAS  PubMed  Google Scholar 

  85. Hotchkiss JH (1987) Nitrate, nitrite and nitroso compounds in foods. Food Technol 1:127–136

    Google Scholar 

  86. Rywotycki R (2002) The effect of selected functional additives and head treatment on nitrosamine content in pasteurized pork ham. Meat Sci 40:335–339

    Article  Google Scholar 

  87. Tangkanakul P, Auttaviboonkul P, Niyomwit B, Lowvitoon N, Charoenthamawat P, Trakoontivakorn G (2009) Antioxidant capacity, total phenolic content and nutritional composition of Asian foods after thermal processing. Int Food Res J 16:571–580

    CAS  Google Scholar 

  88. Singh L, Varshney JG, Agarwal T (2016) Polycyclic aromatic hydrocarbons’ formation and occurrence in processed food. Food Chem 199:768–781

    Article  CAS  PubMed  Google Scholar 

  89. Commission E (2011) Commission Regulation (EU) N° 835/2011 and N° 1881/2006 as regards maximum levels for polycyclic aromatic hydrocarbons in foodstuffs. Off J Eur Union

    Google Scholar 

  90. Viegas O, Amaro LF, Ferreira IM, Pinho O (2012) Inhibitory effect of antioxidant-rich marinades on the formation of heterocyclic aromatic amines in pan-fried beef. J Agricult Food Chem 60:6235–6240

    Article  CAS  Google Scholar 

  91. Chung S, Yettella RR, Kim J, Kwon K, Kim M, Min DB (2011) Effects of grilling and roasting on the levels of polycyclic aromatic hydrocarbons in beef and pork. Food Chem 129:1420–1426

    Article  CAS  Google Scholar 

  92. Alomirah H, Al-Zenki S, Al-Hooti S, Zaghloul S, Sawaya W, Ahmed N, Kannan K (2011) Concentrations and dietary exposure to polycyclic aromatic hydrocarbons (PAHs) from grilled and smoked foods. Food Control 22:2028–2035

    Article  CAS  Google Scholar 

  93. Ledesma E, Rendueles M, Díaz M (2016) Contamination of meat products during smoking by polycyclic aromatic hydrocarbons: Processes and prevention. Food Control 60:64–87

    Article  CAS  Google Scholar 

  94. Farhadian A, Jinap S, Abas F, Sakar ZI (2010) Determination of polycyclic aromatic hydrocarbons in grilled meat. Food Control 21:606–610

    Article  CAS  Google Scholar 

  95. Oyekunle JAO, Yussuf NA, Durodola SS, Adekunle AS, Adenuga AA, Ayinuola OAO (2019) Determination of polycyclic aromatic hydrocarbons and potentially toxic metals in commonly consumed beef sausage roll products in Nigeria. Heliyon 5:e02345

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  96. Kafouris D, Koukkidou A, Christou E, Hadjigeorgiou M, Yiannopoulos S (2020) Determination of polycyclic aromatic hydrocarbons in traditionally smoked meat products and charcoal grilled meat in Cyprus. Meat Sci 164:108088

    Article  CAS  PubMed  Google Scholar 

  97. Bogdanovića T, Pleadinb J, Petričevića S, Listeša SD, Markovićd K, Ozogule F, Šimatf V (2019) The occurrence of polycyclic aromatic hydrocarbons in fish and meat products of Croatia and dietary exposure. J. Food Compos Anal 75:49–60

    Article  Google Scholar 

  98. Viegas O, Yebra-Pimentel I, Martínez-Carballo E, Simal-Gandara J, Ferreira IM (2014) Effect of beer marinades on formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork. J Agric Food Chem 62:2638–2643

    Article  CAS  PubMed  Google Scholar 

  99. Melo A, Viegas O, Petisca C, Pinho O, Ferreira IM (2008) Effect of beer/red wine marinades on the formation of heterocyclic aromatic amines in pan-fried beef. J Agricul Food Chem 56:10625–10632

    Article  CAS  Google Scholar 

  100. Rey-Salgueiro L, Martínez-Carballo E, García-Falcón MS, Simal-Gándara J (2009) Survey of polycyclic aromatic hydrocarbons in canned bivalves and investigation of their potential sources. Food Res Int 42:983–988

    Article  CAS  Google Scholar 

  101. Janoszka B (2011) HPLC-fluorescence analysis of polycyclic aromatic hydrocarbons (PAHs) in pork meat and its gravy fried without additives and in the presence of onion and garlic. Food Chem 126:1344–1353

    Article  CAS  Google Scholar 

  102. Farhadian A, Jinap S, Faridah A, Zaidul ISM (2012) Effects of marinating on the formation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b] fluoranthene and fluoranthene) in grilled beef meat. Food Control 28:420–425

    Article  CAS  Google Scholar 

  103. Wang C, Xie Y, Qi J, Yu Y, Bai Y, Dai C, Zhou G (2018) Effect of Tea Marinades on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled chicken wings. Food Control 93:325–333

    Article  CAS  Google Scholar 

  104. Wanga C, Xiea Y, Wanga H, Baia Y, Daib C, Lia C, Xua X, Guanghong Z (2019) Phenolic compounds in beer inhibit formation of polycyclic aromatic hydrocarbons from charcoal-grilled chicken wings. Food Chem 294:578–586

    Article  Google Scholar 

  105. Min S, Patra JK, Shin HS (2018) Factors influencing inhibition of eight polycyclic aromatic hydrocarbons in heated meat model system. Food Chem 239:993–1000

    Article  CAS  PubMed  Google Scholar 

  106. Cordeiro T, Viegas O, Silva M (2019) Inhibitory effect of vinegars on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork. Meat Sci 167:108083

    Article  Google Scholar 

  107. Cross AJ, Sinha R (2004) Meat-related mutagens/carcinogens in the etiology of colorectal cancer. Environ Mol Mutagen 44:44–55

    Article  CAS  PubMed  Google Scholar 

  108. Tenga H, Chena Y, Lina X, Lva Q, Chaib T, Wongb F, Chena L, Xiaoc J (2019) Inhibitory effect of the extract from Sonchus olearleu on the formation of carcinogenic heterocyclic aromatic amines during the pork cooking. Food Chem Toxicol 129:138–143

    Article  Google Scholar 

  109. Rahman U, Sahar A, Khan MI, Nadeem M (2014) Production of heterocyclic aromatic amines in meat: chemistry, health risks and inhibition. A review. LWT-Food Sci Technol 59:229–233

    Article  CAS  Google Scholar 

  110. Vitaglione P, Fogliano V (2004) Use of antioxidants to minimize the human health risk associated tomutagenic/carcinogenic heterocyclic amines in Food. J Chromatogr B 802:189–199

    Article  CAS  Google Scholar 

  111. Puangsombat K, Jirapakkul W, Smith JS (2011) Inhibitory activity of Asian spices on heterocyclic amines formation in cooked beef patties. J Food Sci 76:174–180

    Article  Google Scholar 

  112. Tengilimoglu-Metina MM, Hamzalioglub A, Gokmenb V, Kizila M (2017) Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meat. Food Res Int 99:586–595

    Article  Google Scholar 

  113. Balogh Z, Gray JI (2000) Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties. Food Chem Toxicol 38:395–401

    Article  CAS  PubMed  Google Scholar 

  114. Naveena BM, Sen AR, Vaithiyanathan S, Babji Y, Kondaiah N (2008) Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties. Meat Sci 80:130–134

    Article  Google Scholar 

  115. Hung Y, Verbeke W, Kok TM (2016) Stakeholder and consumer reactions towards innovative processed meat products: insights from a qualitative study about nitrite reduction and phytochemical addition. Food Control 60:690–698

    Article  CAS  Google Scholar 

  116. Karre L, Lopez K, Getty KJK (2013) Natural antioxidants in meat and poultry products. Meat Sci 94:220–227

    Article  CAS  PubMed  Google Scholar 

  117. Rather SA, Masoodi F, Akhter R, Rather JA, Shiekh KAM (2016) Advances in use of natural antioxidants as food additives for improving the oxidative stability of meat products. J Food Technol 1:10–17

    Google Scholar 

  118. Falowo AB, Fayemi PO, Muchenje (2014) Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: a review. Food Res Int 64:171-181

    Google Scholar 

  119. Hashemi M, Ehsani A, Afshari A, Aminzare M, Raeisi M (2016) Chemical composition and antifungal effect of echinophora platyloba essential oil against Aspergillus flavus, Penicillium expansum and Fusarium graminearum. J Chem Health Risks 6:91–97

    Google Scholar 

  120. Ehsani A, Alizadeh O, Hashemi M, Afshari A, Aminzare M (2017) Phytochemical, antioxidant and antibacterial properties of Melissa officinalis and Dracocephalum moldavica essential oils. Vet Res Forum 8:223–229

    PubMed  PubMed Central  Google Scholar 

  121. Aminzare M, Hashemi M, Ansarian E, Bimkar M, Azar HH, Mehrasbi MR, Daneshamooz S, Raeisi M, Jannat B, Afshari A (2019) Using natural antioxidants in meat and meat products as preservatives: a review. Adv Anim Vet Sci 7:417–428

    Article  Google Scholar 

  122. Velasco V, Williams P (2011) Improving meat quality through natural antioxidants chilean. J Agric Res 7:313–322

    Google Scholar 

  123. Contreras CC, Bromberg R, Miyagusku L (2002) Higiene e sanitização na indústria de carnes e derivados. Varela, São Paulo

    Google Scholar 

  124. Juntachote T, Berghofer E, Siebenhandl S, Bauer F (2006) The oxidative properties of holy basil and galangal in cooked ground pork. Meat Sci 72:446–456

    Article  CAS  PubMed  Google Scholar 

  125. Souza EL, Stamford TLM (2005) Orégano: uma especiaria como potencial fonte de agentes antimicrobianos. Revista Higiene Alimentar 19:40–45

    Google Scholar 

  126. Ahn J, Grün IU, Mustapha A (2007) Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef. Food Microbiol 24:7–14

    Article  CAS  PubMed  Google Scholar 

  127. Botsoglou NA, Grigoropoulou SM, Botsoglou E, Govaris A, Papageorgiou G (2003) The effects of dietary oregano essential oil and α-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage. Meat Sci 65:1193–1200

    Article  CAS  PubMed  Google Scholar 

  128. Tareq MH, Rahman SME, Hashem MA (2018) Effect of clove powder and garlic paste on quality and safety of raw chicken meat at refrigerated storage. World J Nutr Food Sci 1:4–11

    Google Scholar 

  129. Wang Z, He Z, Gan X, Li H (2018) Interrelationship among ferrous myoglobin, lipid and protein oxidations in rabbit meat during refrigerated and superchilled storage. Meat Sci 146:131–139

    Article  CAS  PubMed  Google Scholar 

  130. Cropotova J, Rustad T (2020) A new fluorimetric method for simultaneous determination of lipid and protein hydroperoxides in muscle foods with the use of diphenyl-1pyrenylphosphine (DPPP). LWT – Food Sci Technol 128:1–6

    Article  Google Scholar 

  131. Papastergiadis A, Mubiru E, Van Langenhove H, Meulenaer B (2012) Malondialdehyde measurement in oxidized foods: evaluation of the spectrophotometric thiobarbituric acid reactive substances (TBARS) Test in Various Foods. J Agric Food Chem 60:9589–9594

    Article  CAS  PubMed  Google Scholar 

  132. Reitznerová A, Šuleková M, Nagy J, Marcincák S, Boris Semjon B, Certík M, Klempová T (2017) Lipid peroxidation process in meat and meat products: a comparison study of malondialdehyde determination between modified 2-thiobarbituric acid spectrophotometric method and reverse-phase high-performance liquid chromatography. Molecules 22:1–12

    Article  Google Scholar 

  133. Aheto JH, Huang X, Tian X, Lv R, Dai C, Bonah B, Chang X (2019) Evaluation of lipid oxidation and volatile compounds of traditional dry-cured pork belly: The hyperspectral imaging and multi-gas-sensory approaches. J Food Eng 43:1–10

    Google Scholar 

  134. Domínguez R, Gómez M, Fonseca S, Lorenzo JM (2014) Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat. Meat Sci 97:223–230

    Article  PubMed  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Center for Science and Technology in Energy and Sustainability (CETENS), Federal University of Recôncavo of Bahia (UFRB), Feira de Santana, Brazil

    Jéssica Souza Ribeiro

  2. Federal University of Western Bahia (UFOB), Barreiras, Brazil

    Larissa Kauly Rosa Silva

  3. Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia (UESB), Itapetinga, Brazil

    Marcondes Viana da Silva

Authors
  1. Jéssica Souza Ribeiro
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Larissa Kauly Rosa Silva
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Marcondes Viana da Silva
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Jéssica Souza Ribeiro .

Editor information

Editors and Affiliations

  1. Department of Pharmaceutical Botany, Jagiellonian University, Medical College, Kraków, Poland

    Halina Maria Ekiert

  2. Department of Botany, Mohanlal Sukhadia University, Udaipur, India

    Kishan Gopal Ramawat

  3. Department of Botany, Mohanlal Sukhadia University, Udaipur, India

    Jaya Arora

Section Editor information

  1. Department of Botany, University College of Science, M. L. Sukhadia University, Udaipur, India

    K. G. Ramawat

Rights and permissions

Reprints and permissions

Copyright information

© 2021 Springer Nature Switzerland AG

About this entry

Check for updates. Verify currency and authenticity via CrossMark

Cite this entry

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_10-2

Download citation

  • DOI: https://doi.org/10.1007/978-3-030-45299-5_10-2

  • Received:

  • Accepted:

  • Published:

  • Publisher Name: Springer, Cham

  • Print ISBN: 978-3-030-45299-5

  • Online ISBN: 978-3-030-45299-5

  • eBook Packages: Springer Reference Chemistry and Mat. ScienceReference Module Physical and Materials ScienceReference Module Chemistry, Materials and Physics

Publish with us

Policies and ethics

Chapter history

  1. Latest

    Natural Antioxidants Used in Meat Products
    Published:
    25 December 2020

    DOI: https://doi.org/10.1007/978-3-030-45299-5_10-2

  2. Original

    Natural Antioxidants Used in Meat Products
    Published:
    01 November 2020

    DOI: https://doi.org/10.1007/978-3-030-45299-5_10-1

Search

Navigation