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New Study Reveals Antioxidants for Meat Preservation

INDIA - Authors from Punjab Agricultural University have identified 27 natural ingredients that can be used as antioxidants to preserve meat.
calendar icon 19 October 2015
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Antioxidants are often added to fresh and processed meat and meat products to prevent lipid oxidation (decomposition), stop the development of off-flavours, and improve colour stability.

Recently food manufacturers have moved towards using natural antioxidants such as plant extracts, herbs, spices and essential oils, instead of synthetic ones in order to meet consumer demand for more natural products.

In their new review article, in Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists (IFT), the authors looked at numerous studies to identify such natural ingredients.

Some of these ingredients include: Oregano Essential Oils, which can be used on raw and cooked beef; pomegranate juice extract, which can be used on cooked chicken patties; green tea extract, which can be used on dry spicy sausage; mustard Leaf kimchi extract, which can be used on refrigerated raw ground pork and kimichi extracts, for cooked ground pork.

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Mycotoxins in Swine Production

The impact of mycotoxins — through losses in commodity quality and livestock health — exceeds $1.4 billion in the United States alone, according to the Council for Agricultural Science and Technology. This guide includes:

  • An overview of different types of mycotoxins
  • Understanding of the effects of mycotoxicoses in swine
  • Instructions on how to analyze mycotoxin content in commodities and feeds
  • Innovative ways of combatting mycotoxins and their effects
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