Antioxidant Extenders in Meat Oxidation

Dear Colleagues,

In the last years, using plant extracts as a source of antioxidant compounds is becoming a great strategy to increase the quality and health-related properties of meat and meat-derived products. These compounds represent the ideal candidates to replace less safe synthetic antioxidants to increase the shelf life of meat products and to reduce the oxidative phenomena as related to both proteins and lipids.Therefore, taking into account the more recent optimization of several extraction methods to obtain ad-hoc antioxidant extracts from plant sources, the contributions to this Special Issue may cover all research aspects related, but not limited to, the:1) characterization and use of antioxidant extracts from plant sources; 2) the elucidation of their mechanisms of action with a particular focus on the increase of shelf-life and the reduction of both lipid and protein oxidations; 3) and the use of foodomics-based platforms to assess the changes of nutritional values of meat and meat derived products.

Dr. Gabriele Rocchetti
Prof. Dr. Jose Lorenzo Rodriguez
Guest Editors

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