Research progress of plant extracts in preservation of meat products
Plant extracts contain natural active ingredients, offering benefits such as health, ecofriendliness, and sustainability. Traditional chemical preservatives, however, can contribute to environmental pollution and pose health risks, limiting their suitability for long-term use. This underscores the n...
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The Editorial Office of Food and Machinery
2024-09-01
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| Series: | Shipin yu jixie |
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| Online Access: | http://www.ifoodmm.com/spyjx/article/abstract/20240933?st=article_issue |
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| author | LI Hongyan XU Minglei ZHAI Saiya |
| author_facet | LI Hongyan XU Minglei ZHAI Saiya |
| author_sort | LI Hongyan |
| collection | DOAJ |
| description | Plant extracts contain natural active ingredients, offering benefits such as health, ecofriendliness, and sustainability. Traditional chemical preservatives, however, can contribute to environmental pollution and pose health risks, limiting their suitability for long-term use. This underscores the need for natural, eco-friendly preservative solutions.. Plant polyphenols and essential oil are the primary plant-derived compounds currently applied in the meat industry, valued for their antioxidant and antibacterial properties. These compounds show promise as natural preservatives, potentially replacing chemical options while preserving the sensory quality and extending the shelf life of meat products. In addition to ensuring food safety and supporting essential processing qualities, plant extracts help preserve the sensory attributes of meat products, thereby extending shelf life. This article reviews the primary quality changes meat products undergo during storage and highlights the common preservation techniques. Emphasis is placed on the preservation mechanisms of plant polyphenols and essential oils in meat products, as well as their current applications. This overview aims to provide a theoretical foundation for advancing the development of natural, plant-based preservatives for the meat industry. |
| format | Article |
| id | doaj-art-3cea0c26719c4e1d83a976b8c68006ca |
| institution | DOAJ |
| issn | 1003-5788 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | The Editorial Office of Food and Machinery |
| record_format | Article |
| series | Shipin yu jixie |
| spelling | doaj-art-3cea0c26719c4e1d83a976b8c68006ca2025-08-20T02:52:43ZengThe Editorial Office of Food and MachineryShipin yu jixie1003-57882024-09-0140923624010.13652/j.spjx.1003.5788.2023.810631003-5788（2024）09-0236-05Research progress of plant extracts in preservation of meat productsLI Hongyan0XU Minglei1ZHAI Saiya2Department of Chemical Engineering and Food Science, Henan Quality Polytechnic, Pingdingshan, Henan467001, ChinaDepartment of Chemical Engineering and Food Science, Henan Quality Polytechnic, Pingdingshan, Henan467001, ChinaDepartment of Chemical Engineering and Food Science, Henan Quality Polytechnic, Pingdingshan, Henan467001, ChinaPlant extracts contain natural active ingredients, offering benefits such as health, ecofriendliness, and sustainability. Traditional chemical preservatives, however, can contribute to environmental pollution and pose health risks, limiting their suitability for long-term use. This underscores the need for natural, eco-friendly preservative solutions.. Plant polyphenols and essential oil are the primary plant-derived compounds currently applied in the meat industry, valued for their antioxidant and antibacterial properties. These compounds show promise as natural preservatives, potentially replacing chemical options while preserving the sensory quality and extending the shelf life of meat products. In addition to ensuring food safety and supporting essential processing qualities, plant extracts help preserve the sensory attributes of meat products, thereby extending shelf life. This article reviews the primary quality changes meat products undergo during storage and highlights the common preservation techniques. Emphasis is placed on the preservation mechanisms of plant polyphenols and essential oils in meat products, as well as their current applications. This overview aims to provide a theoretical foundation for advancing the development of natural, plant-based preservatives for the meat industry.http://www.ifoodmm.com/spyjx/article/abstract/20240933?st=article_issueplant extractsmeat productsantioxidantantibacterial activityanti-corrosion and preservation |
| spellingShingle | LI Hongyan XU Minglei ZHAI Saiya Research progress of plant extracts in preservation of meat products Shipin yu jixie plant extracts meat products antioxidant antibacterial activity anti-corrosion and preservation |
| title | Research progress of plant extracts in preservation of meat products |
| title_full | Research progress of plant extracts in preservation of meat products |
| title_fullStr | Research progress of plant extracts in preservation of meat products |
| title_full_unstemmed | Research progress of plant extracts in preservation of meat products |
| title_short | Research progress of plant extracts in preservation of meat products |
| title_sort | research progress of plant extracts in preservation of meat products |
| topic | plant extracts meat products antioxidant antibacterial activity anti-corrosion and preservation |
| url | http://www.ifoodmm.com/spyjx/article/abstract/20240933?st=article_issue |
| work_keys_str_mv | AT lihongyan researchprogressofplantextractsinpreservationofmeatproducts AT xuminglei researchprogressofplantextractsinpreservationofmeatproducts AT zhaisaiya researchprogressofplantextractsinpreservationofmeatproducts |