Abstract
A number of factors are responsible for maintaining acceptable fresh meat quality. Colour is an important quality attribute influencing the consumer's purchase decision. Oxidation of muscle lipids ultimately leads to off-odours and off-flavours, thereby reducing fresh meat quality. Microbial growth also has a negative impact on the quality of fresh meat. This chapter examines the effects of vitamin E supplementation (α-tocopheryl acetate) in the diets of meat-producing animals and poultry. The influence of dietary plant extracts/nutraceuticals (green tea catechins, grape seed extract, bearberry, oregano and rosemary) containing compounds that exhibit antioxidant/antimicrobial activity, on the quality of fresh meat and poultry are also evaluated.
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