Plant Derivatives as Promising Materials for Processing and Packaging of Meat-Based Products - Focus on Antioxidant and Antimicrobial Effects

Abstract

Oxidation is a growing concern for quality deterioration of meat and meat products as it adversely affects sensory and nutritional quality. Various synthetic oxidants have been used as counter agents to prevent oxidation in meat and meat products but the application of these compounds has been questioned due to their safety concerns. Nowadays consumers have become health conscious and they demand for healthier products. The consumption of meat and meat products has declined because of the added synthetic antioxidants and antimicrobials which are believed to have toxicological effects. Keeping this in view research is being carried out to find out novel natural products which could provide a good alternate to synthetic compounds. Various natural materials from different sources have been used in meat and meat products and exhibited similar or stronger effects as compared to synthetic compounds. This review highlights recent advances of plant derivatives as antioxidants or antimicrobials applied to meat and meat products directly or as active packaging. Practical Applications The review covered all the successfully utilized plant based derivates which have been used in meat products for the development of healthier and shelf stable meat products. Bioactive packaging technologies for extended shelf life of meat-based products were also highlighted in this review. This compilation of different researches related to value addition in meat products will be handy to the researchers to receive knowledge from a single resource. From the industrial point of view it will be easy to sort out the best research from a single document. These technologies if successfully utilized could improve the product quality and help meat industries to meet consumer demands for healthier meat products.