A COMPREHENSIVE REVIEW ON THE ROLE OF NATURAL ANTIOXIDANTS IN MEAT AND MEAT PRODUCTS

Mohamed A. Kenawi

Abstract
    Oxidation reactions during manufacturing, distribution, and storage of meat and meat products result in undesirable physicochemical changes and aromas, which lead to detrimental effects on the product quality. This could be translated into the consumer dissatisfaction and economic loss. One of the most common practices to overcome this issue is the incorporation of synthetic antioxidants. However, the increasing health-consciousness of consumers and their preference for natural additives leads to the search of natural alternatives to synthetic antioxidants. A number of spices and Moringa oleifera leaves extracts have strong antioxidant properties and are explored as potential alternatives to chemical antioxidants in the meat industry. These compounds are classified as Generally Recognized as Safe (GRAS), and their application single or combined with other ingredients have beneficial effects on meat products. This paper provides an overview of the role of natural antioxidants in meat and meat products.