Fresh and processed meats offer numerous nutritional and health benefits and provide unique eating satisfaction in the lifestyle of the modern society. However, consumption of red meat including processed products is subjected to increasing scrutiny due to the health risks associated with cytotoxins that potentially could be generated during meat preparation. Evidence from recent studies suggests free radical pathways as a plausible mechanism for toxin formation, and antioxidants have shown promise to mitigate process-generated chemical hazards. The present review discusses the involvements of lipid and protein oxidation in meat quality, nutrition, safety, and organoleptic properties; animal production and meat processing strategies which incorporate natural antioxidants to enhance the nutritional and health benefits of meat; and the application of mixed or purified natural antioxidants to eliminate or minimize the formation of carcinogens for chemical safety of cooked and processed meats.
|Number of pages
|Published - Oct 1 2016
Bibliographical noteFunding Information:
This is publication No. 16-07-011 of the Kentucky Agricultural Experiment Station with the approval of the Director. The work is supported by the National Institute of Food and Agriculture , U.S. Department of Agriculture, Hatch project under 1005724 .
- Meat processing
- Meat products
ASJC Scopus subject areas
- Food Science