Application of Antioxidants in Meat Products
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: closed (20 February 2024) | Viewed by 782
Special Issue Editors
Interests: meat products; bioactive compounds; quality and food safety; biogenic amines; polycyclic aromatic hydrocarbons; marine resources; microalgae; seaweeds
Interests: food microbiology; food science & technology; food fermentation; molecular biology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Antioxidants comprise a group of chemical compounds of natural or synthetic origin that, among other mechanisms, have the ability to scavenge free radicals or function as chelators. Their addition in the meat industry is intended to prevent the oxidation of lipids, proteins and pigments. Hence, they are useful to extend the shelf-life of meat products and preserve their quality and sensory attributes, preventing, for example, the appearance of undesired off-colours, off-flavours and off-aromas. Moreover, antioxidants have been associated to health benefits, which include the prevention of the exposure to harmful free radicals that arise during food processing and storage, as well as their potential role as functional food additives in meat products.
Ascorbic acid, flavonoids, butylated hydroxytoluene (BHT), butylated hydroxyanisol (BHA), as well as nitrites and nitrates are good examples of antioxidants that are used in the manufacturing of meat products. However, some of these synthetic antioxidants have been recently reported as dangerous to human health, and it is recommended that they should be replaced by natural antioxidants in the near future.
Based on this, this Special Issue intends to gather a selection of reviews and relevant original research papers dealing with emergent and innovative antioxidant applications for better, safer, and healthier meat products.
Dr. Ana Gomes-Bispo
Dr. Marta Laranjo
Guest Editors
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Keywords
- bioactive compounds
- food quality
- functional foods
- health benefits
- natural antioxidants
- preservation
- meat products
- shelf-life
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