Alternative technologies for long-term preservation, quality assurance, and safety of meat
are continuously pursued by the food industry to satisfy the demands of modern consumers …

Oxidative processes and meat spoilage bacteria are major contributors to decreasing the
shelf‐life of meat and meat products. Oxidative processes occur during processing, storage …

Comminuted meat products are highly susceptible to safety and quality degradation partly
because of their large interfacial area in the emulsion. The food industry extensively uses …

The susceptibility of meat and meat products (MP) to oxidation and microbial deterioration
poses a risk to the nutritional quality, safety, and shelf life of the product. This analysis …

Phenolic compounds in plants are essential components of human nutrition, which provide
various health benefits. However, some missing links became the research in phenolic …

Oxidation is a well-known non-microbial cause of quality loss in meat. Oxidative stress
occurs due to uneven generation of free radicals reactive oxygen species (ROS) and …

Plants are rich in bioactive compounds (BACs), mainly polyphenols, which are valuable
choices to replace synthetic antioxidants in meat products. These natural antioxidants from …

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 …

The number of articles devoted to study the effect of “natural antioxidants” on meat systems
has remarkably increased in the last 10 years. Yet, a critical review of literature reveals …

Antioxidants are used to prevent oxidation reactions and inhibit the development of
unwanted sensory characteristics that decrease the nutritional quality, acceptance, and shelf …