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 …

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 …

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 …

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 …

Growing concern about diet and health has led to development of healthier food products. In
general consumer perception towards the intake of meat and meat products is unhealthy …

Color is an essential criterion for assessing the freshness, quality, and acceptability of red
meat and certain fish with red muscle. Myoglobin (Mb), one of the significant pigment …

This paper overviewed the current literature on strategies to improve beef color and
attempted to logically explain the fundamental mechanisms involved. Surface color and its …

Lipid oxidation is a major cause of quality deterioration that decreases the shelf-life of
muscle-based foods (red meat, poultry, and fish), in which heme proteins, particularly …

Hawthorn belongs to the Crataegus genus of the Rosaceae family and is an important
medicinal plant. Due to its beneficial effects on the cardiovascular system and its antioxidant …

Deviation from a bright cherry-red color of fresh meat results in less consumer acceptance
and either discounted or discarded products in the value chain. Tissue homeostasis …