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- Title
Potential of combining natural-derived antioxidants for improving broiler meat shelf-life -- A review.
- Authors
Sithole, Andiswa Ntonhle; Hlatini, Vuyisa Andries; Chimonyo, Michael
- Abstract
Synthetic antioxidants have shown adverse effects on consumers. The review, thus, aims to assess the effect of marinating broiler meat with plant leaves-derived antioxidants potential for improving shelf-life and human health. Broiler meat loss and waste due to spoilage is more than three million kg annually, thus, extending shelf-life by reducing initial microbial load and autoxidation is essential. Adding various antioxidants would reduce oxidation of protein and fatty acids improving nutritional shelf-life through synergic interactions. Antioxidant synergetic effects also improves reduction in microbiota proliferation leading to the delayed development of off flavours and deterioration of meat colour. To reduce initial microbial load and autoxidation effects, the inclusion of polyphenols and antioxidants from varying sources by mixing various antioxidants would lead to improved synergic effects.
- Subjects
MEAT analysis; FATTY acid oxidation; PLANT polyphenols; MARINADES; MEAT flavor &; odor; ANTIOXIDANTS; MEAT; MEAT packing houses
- Publication
Animal Bioscience, 2023, Vol 36, Issue 9, p1305
- ISSN
2765-0189
- Publication type
Article
- DOI
10.5713/ab.22.0188