CHICAGO- Antioxidants are often added to fresh and processed meat and meat products to prevent lipid oxidation (decomposition), stop the development of off-flavors, and improve color stability. Recently food manufacturers have moved towards using natural antioxidants such as plant extracts, herbs, spices and essential oils, instead of synthetic ones in order to meet consumer demand for more natural products. In a new review article in Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists (IFT), authors from authors from Punjab Agricultural University in India looked at numerous studies to identify 27 natural ingredients that can be used as antioxidants in meat and meat products.
Following is a chart that shows 10 of the more well-known natural ingredients and the type of meat they can be used to preserve.
Mustard Leaf Kimchi Extract; Refrigerated Raw Ground Pork Meat
Oregano Essential Oils; Raw and Cooked Cow Meat
Sage Essential Oils; Raw and Cooked Cow Meat
Curry; Raw and Cooked Cow Meat
Carrot Juice; Irradiated Beef Sausage
Pomegranate Juice Extract; Cooked Chicken Patties
Kimichi Extracts; Cooked Ground Pork
Grape Antioxidant Fiber; Raw and Cooked Chicken Burger
Green Tea Extract; Dry Spicy Sausage
Oregano Extract; Irradiated Beef Burgers
See the complete chart and read the article in Comprehensive Reviews in Food Science and Food Safety here: http://onlinelibrary.wiley.com/doi/10.1111/1541-4337.12156/abstract
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About IFT
Founded in 1939, the Institute of Food Technologists is committed to advancing the science of food. Our non-profit scientific society--more than 17,000 members from more than 95 countries--brings together food scientists, technologists and related professionals from academia, government and industry. For more information, please visit ift.org
Comprehensive Reviews in Food Science and Food Safety