Plant-Derived Natural Antioxidants in Meat and Meat Products
Abstract
The global meat industry is constantly evolving due to changes in consumer preferences, concerns and lifestyles, as well as monetary, geographical, political, cultural and religious factors. Part of this evolution is the introduction of synthetic antioxidants to increase meat and meat products’ shelf-life, and reduce meat spoilage due to lipid and protein oxidation. The public perception that natural compounds are safer and healthier per se has...
Paper Details
Title
Plant-Derived Natural Antioxidants in Meat and Meat Products
Published Date
Dec 2, 2020
Journal
Volume
9
Issue
12
Pages
1215 - 1215
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Notes
History