Plant extracts as natural antioxidants in meat and meat products

Meat Science

Volumn 98, Issue 1, 2014, Pages 21-33

  Shah, Manzoor Ahmad ^a   Bosco, Sowriappan John Don ^a   Mir, Shabir Ahmad ^a  

^a PONDICHERRY UNIVERSITY   (India)

Author keywords

Lipid oxidation; Meat; Natural antioxidants; Patties; Plant extracts

Indexed keywords

ANTIOXIDANTS; ESSENTIAL OILS; PLANT EXTRACTS;

ANTIOXIDANT PROPERTIES; DIFFERENT SOLVENTS; EXTRACTION METHOD; LIPID OXIDATION; NATURAL ANTIOXIDANTS; NUTRITIONAL PROPERTIES; PATTIES; SYNTHETIC ANTIOXIDANTS;

MEATS;

ANTIOXIDANT; GRAPE SEED EXTRACT; PLANT EXTRACT; TEA;

ANIMAL; BARK; BOVINE; CHEMISTRY; DRUG EFFECTS; LYTHRACEAE; MEAT; OXIDATIVE STRESS; PINE; ROSMARINUS; TEA;

ANIMALS; ANTIOXIDANTS; CATTLE; GRAPE SEED EXTRACT; MEAT; MEAT PRODUCTS; OXIDATIVE STRESS; PINUS; PLANT BARK; PLANT EXTRACTS; PUNICACEAE; ROSMARINUS; TEA;

EID: 84899927120     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.03.020     Document Type: Review

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