Year: 2016
Type: article
Abstract: The lipid oxidation results in changes in the desirable sensory characteristics of fresh beef and meat food and is also linked to potential health hazards, such as heart disease, strokes and cancer. The addition of antioxidants is more common practice to increase the stability of lipids, and, recently, research has intensified the search for natural antioxidants. The objective with this review of literature show the most frequently used natural antioxidants in the meat products industry, focusing on molecular structure, mechanism of action and research that demonstrated the activity and antioxidant potential of each.
Source: PubVet
Institution: Universidade Federal de Goiás
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $76
OpenAlex ID: W2580245403