@article{FU2023, 
author = {Xiaohang FU and Shunliang ZHANG and Mingwu ZANG and Shouwei WANG and Meng LIU and Su LI and Yan ZHAO and Jiansheng ZHAO and Bing ZHAO and Xiaoqian PAN and Qianrong WU and Bowen LIU},
title = {Advances in Application of Natural Active Ingredients from Plants in Preservation of Meat Products},
year = {2023},
journal = {Meat Research},
volume = {37},
number = {6},
pages = {41-50},
keywords = {meat products, processing, natural active ingredients from plants, antioxidant, antibacterial},
url = {https://www.sciopen.com/article/10.7506/rlyj1001-8123-20230423-033},
doi = {10.7506/rlyj1001-8123-20230423-033},
abstract = {As consumers become increasingly concerned about dietary health, the health attributes of synthetic antioxidants and antibacterial agents used in the food industry are increasingly questioned, but natural active ingredients are increasingly preferred by producers and consumers due to their compliance with “clean labelling” requirements. The types and sources of natural antioxidant and antibacterial ingredients from plants commonly used in meat processing are reviewed in this paper. The mechanisms of their antioxidant and antibacterial effects in the processing and storage of meat products are also described. Furthermore, their forms and optimal concentrations for application in meat products are summarized. We expect that this review will provide a theoretical reference for the application of natural active ingredients from plants in the preservation of meat products.}
}