Natural antioxidants in processing and storage stability of sheep and goat meat products

Food Research International
Leda C M CunhaCarlos A Conte-Junior

Abstract

Oxidative damage is one of the main reasons for loss of quality in sheep and goat meat and meat products. Synthetic antioxidants are the current solution to stabilize oxidative process and extend the shelf life of such products; however, the negative impact on health may impose a risk to consumers. Natural antioxidants, extracted from several vegetable sources, have been considered an attractive alternative for this conflicting situation. Phenolic compounds are minor components in herbs, spices, tea and fruits that display potential application against the progression of lipid and protein oxidation and their consequences for meat quality, which can even overcome the protective effect of synthetic compounds. This review aims to discuss the mechanisms associated to lipid and protein oxidation and their implications on meat quality attributes and provides recent data regarding the application of natural antioxidants in sheep and goat meat products, which have a high susceptibility to oxidative processes compared to other red meats.

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Citations

Jun 25, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Patricia GullónJosé M Lorenzo
Feb 15, 2020·Phytotherapy Research : PTR·Javad Sharifi-RadNatália Martins
Jul 24, 2020·Foods·Alfredo TeixeiraSandra Rodrigues
Mar 8, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Ghader GhasemiJosé M Lorenzo
Aug 1, 2020·Food Science of Animal Resources·Md Ashrafuzzaman ZahidHan-Sul Yang
Dec 8, 2019·Foods·Margarita Irene Ramírez-RojoArmida Sánchez-Escalante
Sep 5, 2020·Antioxidants·Paulo E S MunekataJosé M Lorenzo
Sep 29, 2019·Antioxidants·Rubén DomínguezJosé M Lorenzo
Dec 1, 2019·Meat Science·Hamed Ghafouri-OskueiMohammad Armin
Feb 3, 2021·Animals : an Open Access Journal From MDPI·Ronnachai PrommachartSuthipong Uriyapongson
Oct 31, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Souha TibaouiNaziha Atti
Dec 6, 2020·Antioxidants·Georgios ManessisAthanasios I Gelasakis
Dec 8, 2020·Food Science & Nutrition·Alexandre Cristiano do Santos JuniorMaria Cecília Cabral Rampe
Jan 1, 2021·Ultrasonics Sonochemistry·Alexandre José CichoskiPaulo Cezar Bastianello Campagnol
Jul 3, 2021·Foods·Mirian PateiroJosé M Lorenzo
Aug 28, 2021·Antioxidants·Ignacio Gutiérrez-Del-RíoFelipe Lombó

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