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

Jiang Jiang; Youling L. Xiong

doi:10.1016/j.meatsci.2016.04.005

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

Jiang Jiang
, Youling L. Xiong

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-review

503 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 language	English
Pages (from-to)	107-117
Number of pages	11
Journal	Meat Science
Volume	120
DOIs	https://doi.org/10.1016/j.meatsci.2016.04.005
State	Published - Oct 1 2016

Bibliographical note

Publisher Copyright:
© 2016

Funding

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 .

Funders	Funder number
U.S. Department of Agriculture	1005724
U.S. Department of Agriculture
US Department of Agriculture National Institute of Food and Agriculture, Agriculture and Food Research Initiative

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 3 Good Health and Well-being

Keywords

Antioxidants
Health
Meat processing
Meat products
Nutrition
Oxidation
Toxins

ASJC Scopus subject areas

Food Science

Access to Document

10.1016/j.meatsci.2016.04.005

Cite this

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

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.",

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author = "Jiang Jiang and Xiong, \{Youling L.\}",

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language = "English",

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AU - Jiang, Jiang

AU - Xiong, Youling L.

PY - 2016/10/1

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N2 - 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.

AB - 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.

KW - Antioxidants

KW - Health

KW - Meat processing

KW - Meat products

KW - Nutrition

KW - Oxidation

KW - Toxins

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M3 - Article

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SN - 0309-1740

VL - 120

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

Abstract

Bibliographical note

Funding

UN SDGs

Keywords

ASJC Scopus subject areas

Access to Document

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