PLANT DERIVATIVES AS PROMISING MATERIALSrnFOR PROCESSING AND PACKAGING OF MEAT-BASEDrnPRODUCTS – FOCUS ON ANTIOXIDANT ANDrnANTIMICROBIAL EFFECTS

摘要

Oxidation is a growing concern for quality deterioration of meat and meat productsrnas it adversely affects sensory and nutritional quality. Various synthetic oxidantsrnhave been used as counter agents to prevent oxidation in meat and meatrnproducts but the application of these compounds has been questioned due torntheir safety concerns. Nowadays consumers have become health conscious andrnthey demand for healthier products. The consumption of meat and meat productsrnhas declined because of the added synthetic antioxidants and antimicrobialsrnwhich are believed to have toxicological effects. Keeping this in view research isrnbeing carried out to find out novel natural products which could provide a goodrnalternate to synthetic compounds. Various natural materials from different sourcesrnhave been used in meat and meat products and exhibited similar or strongerrneffects as compared to synthetic compounds. This review highlights recent advancesrnof plant derivatives as antioxidants or antimicrobials applied to meat andrnmeat products directly or as active packaging.