Natural antioxidants obtained from fruits and vegetables and their effect over the shelf life of meat and meat products: an update

Currently, there is great concern from the population to consume foods that not only have a nutritional function, but also they bring other healthy characteristics, such as functional foods. Also, everyday consumers are demanding safer and more natural foods. This, for example, has determined that the industry replaced artificial antioxidants for natural ones; which have also generated an important trend in the meat producing industry. The function of antioxidants is to prevent oxidative degeneration that lipids and proteins, constituting the muscle component of the meat, fundamentally present. Among the natural antioxidants employed by this industry are those derived from fruits, herbs and vegetables, characterized, however their application in meat and meat products, and the assessment of their effectivity is limited in an industrial level. Nevertheless, research in this area has grown in the last few years. Therefore, the objective of this review was to update the use and application of natural antioxidants in meat and meat products.