Lipid oxidation in meats is a process whereby polyunsaturated fatty acid react with reactive
oxygen species leading to a series of secondary reactions which in turn lead to degradation …

Oxidation is a well-known non-microbial cause of quality loss in meat. Oxidative stress
occurs due to uneven generation of free radicals reactive oxygen species (ROS) and …

Simple Summary Polyphenols are secondary plant metabolites mainly known for their
antioxidant properties. Their use as feed additives in the nutrition of farm animals is …

Growing concern about diet and health has led to development of healthier food products. In
general consumer perception towards the intake of meat and meat products is unhealthy …

This paper overviewed the current literature on strategies to improve beef color and
attempted to logically explain the fundamental mechanisms involved. Surface color and its …

Oxidation is a key problem that reduces the shelf life of fresh and processed meat and meat
products. Antioxidants are added to stabilize free radicals there by delaying lipid and protein …

The combined effect of sage (0.3 and 0.6%) and high pressure processing (HPP)[300 MPa
(10 min, 9.9° C) and 600 MPa (10 min, 10.2° C)] on the antimicrobial and antioxidant …

Poultry meat contains large quantities of polyunsaturated fatty acids, which lead to oxidative
deterioration. Plant essential oils (EO) and natural compounds, with antioxidant properties …

Objective To evaluate the phenolic profile and antioxidant activity in vitro of peanut skin
extract (PSE) and effect of PSE on characteristics of sheep patties during storage. Methods …

The preservative effect of the addition of different essential oils (copaiba and oregano) on
meat quality parameters and sensorial acceptability was analyzed for fresh ground beef …