Natural Antioxidants Used To Preserve Meat, Meat Products

Food scientists are now using natural antioxidants like plant extracts instead of synthetic ones to preserve meat and meat products, according to a recent study.

Antioxidants are commonly used in fresh and processed meat, and meat products, to prevent them from decomposing, to stop off-putting flavors from developing and improve color stability. 

However, researchers from the Punjab Agricultural University in India are using a new method for preserving meat and meat products. The researchers have conducted numerous experiments and they have identified 27 natural ingredients that can be used as antioxidants in meat and meat products, according to a news release.

These antioxidants such as plant extracts, herbs, spices and essential oils will be used instead of synthetic ones, so that consumer demands for more natural products can be met.

In the list are 10 popular natural ingredients and the type of meat that they can be used to preserve, according to the study.

Natural Ingredient; Meat/Meat Products

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

The researchers' study was reviewed in the Comprehensive Reviews in Food Science and Food Safety and published by the Institute of Food Technologists (IFT).

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