getpdf  NLM PubMed Logo  https://doi.org/10.17113/ftb.57.04.19.6267 



The Effect of Natural Antioxidants on Quality and Shelf Life of Beef and Beef Products



Olaf K. Horbańczuk1*orcid tiny, Marcin A. Kurek1orcid tiny, Atanas G. Atanasov2,3orcid tiny, Mladen Brnčić4*orcid tiny and Suzana Rimac
Brnčić
orcid tiny  

 

 

1Department of Technique and Food Development, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska
  Street 159 c, 02-776 Warsaw, Poland
2Institute of Genetics and Animal Breeding Polish Academy of Sciences, Jastrzębiec Postępu 36A Street, 05-552 Magdalenka, Poland
3Department of Pharmacognosy, University of Vienna, Althanstrasse 14, 1090 Vienna, Austria
4Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia

 




Article history:
Received: 27 February 2019
Accepted: 22 October 2019
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Key words:
natural antioxidants, beef products, meat quality, shelf life

 

 




Summary:
Oxidation processes are the major cause of deterioration of meat quality and shelf life of meat products, leading to negative changes in nutritive value and in sensory and physicochemical properties of meat. Until now, the synthetic antioxidants like butylated hydroxyl anisole have been commonly used to prevent oxidation, which however may cause potential human health risks and increase toxicity of the product. However, natural antioxidants can be the alternative solution for this problem since plants and plant materials are rich in bioactive compounds (as natural antioxidants) with potential health beneficial effects. Moreover, the interest of consumers in using natural products is still increasing. There is an expectation of replacing synthetic antioxidants and preservatives by natural ones. Therefore, the aim of the present review is to provide information on the effect of natural antioxidants from vegetables and fruits like olives, pomegranate or grapes, and herbs and spices like rosemary, oregano, sage, black cumin or turmeric, rich in bioactive compounds on quality and shelf life of beef and beef products.

 





*Corresponding authors:  tel3 +48725182434
                                             email3 olaf_horbanczuk@sggw.pl
                                            tel3 +38514605223
                                             email3 mbrncic@pbf.unizg.hr 

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