Open AccessNatural compounds obtained from plants as alternatives for meat and meat products preservation
Author(s) -
Yasmim Gonçalves Lacerda,
Jussani da Silva Paulino,
Gabriella Fuzzari Esteves,
Roberto da Costa Esteves Júnior,
Bruno César Góes,
Édina de Fátima Aguiar,
Bruno César Corrêa Salles,
Valéria Quintana Cavicchioli
Publication year - 2021
Publication title -
research, society and development
Language(s) - English
Resource type - Journals
ISSN - 2525-3409
DOI - 10.33448/rsd-v10i14.21422
Subject(s) - preservative , food spoilage , food science , food preservatives , meat spoilage , processed meat , food preservation , food products , counterfeit , shelf life , organism , business , microbiology and biotechnology , chemistry , biology , bacteria , genetics , political science , law , paleontology
The purpose of this review is to demonstrate the findings on the use of natural compounds as preservatives in meat and meat products as a healthier and safer alternative compared to the use of synthetic preservatives. Due to its biological composition, meat and its derivatives are susceptible to spoilage, a process that can be delayed with the use of synthetic food preservatives. However, it is known that some products can trigger undesirable effects on consumer health. In recent years, there has been a greater demand for products obtained naturally or directly from a biological organism without laboratory interference in their composition, in order to reduce risks to the consumer. The most promising compounds belong to the groups of phenolic and flavonoid compounds, which have a proven, positive effect on oxidation and microbial development. Findings on the use of natural compounds as preservatives in meat and meat products demonstrate an alternative to increased shelf life without risking consumer health.