Food industries are facing a great challenge due to contamination of food products with
different microbes such as bacteria, fungi, viruses, parasites, etc. These microbes deteriorate …

Meat and meat products are perishable products that require the use additives to prevent the
spoilage by foodborne microorganisms and pathogenic bacteria. Current trends for products …

Background Meat, fish and derived products are perishable food items with quick
deterioration under improper storage. Edible films and/or coatings present an interesting …

Protein-lipid oxidation is one of the main causes of quality deterioration in meat and meat
products during processing and storage. The application of natural antioxidants in muscle …

Highlights•Plant extracts are interesting food ingredients to improve meat and meat
products.•Guarana seed, pitanga leaf and black pepper are important sources of …

Fish and fishery products (FFP) are highly perishable due to their high nutritional value and
moisture content. The spoilage is mainly caused by microorganisms and chemical reactions …

Background Antioxidants and antimicrobials are increasingly becoming important additives
in meat industry to extent shelf life and increase acceptability. Oxidative changes and …

Background Meat and meat products have been recently perceived by consumers as
unhealthy foods. To avoid this drawback, the reformulation is a feasible approach that allows …

Plant extracts are obtained by extracting bioactive compounds from various plant sources
such as leaves, seeds, fruits, roots, stems, and agro‐industry byproducts. These are rich …

One of the common ways to prevent food spoilage throughout product's shelf life is by using
artificial/synthetic preservatives. However, the growing negative perception of consumers …