Antioxidants are added to fresh and processed meat and meat products to prevent lipid
oxidation, retard development of off‐flavors, and improve color stability. In the food industry …

Lipid oxidation is one of the most important problems that decrease the shelf life of meat and
meat products. Antioxidants are used to reinstate free radicals thereby retarding lipid …

The lipoperoxidation and the oxidation of pigments and proteins reduces the quality and
nutritional value of meat products. The use of antioxidants slows down this reaction …

Due to the potential toxic effects of synthetic antioxidants, natural antioxidant sources
especially fruits are being preferred now-a-days for use in different meat products. The …

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 …

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

Antioxidants are used to minimize the oxidative changes in meat and meat products.
Oxidative changes may have negative effects on the quality of meat and meat products …

In the recent years, considerable research has been carried out evaluating natural
substances as antioxidative additives in food products, leading to novel combinations of …

Oxidation is a key problem that reduces the shelf life of fresh and processed meat and meat
products. Antioxidants are added to stabilize free radicals there by delaying lipid and protein …

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 …