Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products

Meat Science

Volumn 98, Issue 1, 2014, Pages 47-57

  Hygreeva, Desugari ^a   Pandey, M C ^a   Radhakrishna, K ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Lipid oxidation; Meat products; Natural antimicrobials and microbial spoilage; Natural antioxidants; Plant derivatives; Vegetable oils

Indexed keywords

ANTIOXIDANTS; DISEASES; FLAVONOIDS; NUTRITION; OILS AND FATS; VEGETABLE OILS;

LIPID OXIDATION; MEAT PRODUCTS; MICROBIAL SPOILAGE; NATURAL ANTIOXIDANTS; PLANT DERIVATIVES;

MEATS;

ALPHA TOCOPHEROL; ANTIINFECTIVE AGENT; ANTIOXIDANT; ASCORBIC ACID; FOOD ADDITIVE; PLANT EXTRACT; RETINOL; TRACE ELEMENT; VEGETABLE OIL;

ANALYSIS; ANIMAL; BOVINE; CHICKEN; CONSUMER ATTITUDE; FOOD QUALITY; GOAT; MEAT; PIG;

ANIMALS; ANTI-INFECTIVE AGENTS; ANTIOXIDANTS; ASCORBIC ACID; CATTLE; CHICKENS; CONSUMER BEHAVIOR; FOOD ADDITIVES; FOOD QUALITY; GOATS; MEAT PRODUCTS; PLANT EXTRACTS; PLANT OILS; SWINE; TRACE ELEMENTS; VITAMIN A; VITAMIN E;

EID: 84901020318     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.04.006     Document Type: Review

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