Abstract
The purpose of this review is to demonstrate the findings on the use of natural compounds as preservatives in meat and meat products as a healthier and safer alternative compared to the use of synthetic preservatives. Due to its biological composition, meat and its derivatives are susceptible to spoilage, a process that can be delayed with the use of synthetic food preservatives. However, it is known that some products can trigger undesirable effects on consumer health. In recent years, there has been a greater demand for products obtained naturally or directly from a biological organism without laboratory interference in their composition, in order to reduce risks to the consumer. The most promising compounds belong to the groups of phenolic and flavonoid compounds, which have a proven, positive effect on oxidation and microbial development. Findings on the use of natural compounds as preservatives in meat and meat products demonstrate an alternative to increased shelf life without risking consumer health.
Highlights
Meat production is one of the main agricultural activities in the world, involving numerous domestic species (Pighin et al, 2016)
In order to control these factors to optimize the shelf life of meat products and to minimize deterioration processes, the use of preservative compounds has been studied over the years (Alirezalu et al, 2020)
Some products derived from plants have shown promising results in preventing or delaying deterioration in meat products, such as rosemary (Rosmarinus officinalis), red fruit species (Arctostaphylos sp., Vaccinium sp., Rubus sp., Ribes nigrum, Rubus chamaemorus, Fragaria ananassa, Vitis sp.), mustard (Brassica juncea), oregano (Origanum vulgare), sage (Salvia officinalis), lotus (Nelumbo nucifera), curry (Murraya koenigii L), green tea (Cammelia sinensis), cinnamon sticks (Cinnamomum zeylanicum B), ginger (Zingiber officinale), among others (Kumar et al, 2015; Aziz & Karboune, 2018; Lorenzo et al, 2018)
Summary
Meat production is one of the main agricultural activities in the world, involving numerous domestic species (Pighin et al, 2016). Several studies have pointed out that the use of synthetic preservatives may promote undesirable effects on the human organism due to the toxicity of such compounds (Liu & Mabury, 2020) For this reason, consumers are increasingly aware and demanding natural and minimally processed products, leading food market and industry to seek alternatives in this sense. The antioxidant and antimicrobial capacities of a natural product are related to the high content of phenolic compounds, represented by phenolic acids, flavonoids, anthocyanins and tannins In this sense, some products derived from plants have shown promising results in preventing or delaying deterioration in meat products, such as rosemary (Rosmarinus officinalis), red. Use the paragraph as a template (TNR font 10 – justified – space 1,5)
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