Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review

Jiang Jiang, Youling L. Xiong

Research output: Contribution to journalArticlepeer-review

355 Scopus citations

Abstract

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.

Original languageEnglish
Pages (from-to)107-117
Number of pages11
JournalMeat Science
Volume120
DOIs
StatePublished - Oct 1 2016

Bibliographical note

Funding 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 .

Publisher Copyright:
© 2016

Keywords

  • Antioxidants
  • Health
  • Meat processing
  • Meat products
  • Nutrition
  • Oxidation
  • Toxins

ASJC Scopus subject areas

  • Food Science

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