https://repositorium.sdum.uminho.pt/bitstream/1822/16854/1/3587.pdf

Bioactive phenolic compounds : production and extraction by solid-state fermentation. A review

Plant extracts as natural antioxidants in meat and meat products.

Pomegranate peel and peel extracts: Chemistry and food features

Antioxidants are added to fresh and processed meat and meat products to prevent lipid oxidation, retard development of off-flavors, and improve color stability. In the food industry, they can be divided into natural and synthetic antioxidants. Synthetic antioxidants have been confirmed for their toxicological and carcinogenic effects. Thus, the food industry now chooses natural products over synthetic ones. This review provides an overview of the current trends in the use of antioxidants from natural sources, for potential applications in meat and meat products. These natural antioxidants contain some active compounds, which exert antioxidative potential in meat and meat products by different mechanisms of action. The efficient extraction of these antioxidants from their natural sources, along with establishing their in vitro and in producto antioxidant activity, has been a great challenge for researchers engaged in this field. Therefore, this review is focused on all these aspects, along with current studies related to this area, to provide in-depth information to readers.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12156

Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products

Natural antioxidants in meat and poultry products.

Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties

Biochemical and Physicochemical Changes in Spent Hen Breast Meat During Postmortem Aging

The aim of this study was to determine the effect of adding 3.3% sodium lactate (SL), 0.25% calcium lactate (CL), and 1.65% SL along with 0.125% CL (SL+CL) on the physicochemical properties, cooking characteristics, and microbiological quality of microwave-cooked chicken patties compared to control (no added lactates). The addition of lactates did not affect the proximate composition of cooked chicken patties. The pH of CL- or SL+CL-containing patties was significantly (P 0.05) was observed in aerobic plate counts between control and lactate-added patties during 28-d storage.

The Effect of Lactates on the Quality of Microwave‐Cooked Chicken Patties during Storage

An experiment was carried out to study the carcass traits, meat quality and processing characteristics of broilers grown to different body weights. Three groups of broiler chicken aged 35, 40 and 45 days, comprising 12 male and 12 female in each group corresponding to light (slaughter weight 2000 g) were utilized. Carcass traits revealed higher slaughter and dressed carcass weight for males compared to females. Age of birds showed significant effect on dressing percentage and all the age groups differed significantly. However, no significant difference was observed between sexes within each group except in medium weight group, where, male broilers showed higher dressing percentage than females. The dressing per cent increased gradually with age irrespective of sex. The yield (%) of high valued primal cuts like breast, thigh, drumstick and drummets on the basis of dressed carcass weight, increased with age and slaughter weight. No significant effect of sex was observed. The yield of lean meat from breast, thigh, drumstick and drummets were higher in heavy weight group than medium and low weight groups. The meat from heavier birds showed significantly higher water holding capacity, redness value (a* value and chroma), Warner-Bratzler shear force value, protein and fat content and lower cook loss and moisture level than medium and light weight groups. Sensory evaluation of chicken nuggets prepared from 3 groups revealed increase in juiciness, texture and overall palatability with increasing slaughter weight, however, the scores did not differ significantly between the weight groups. This study showed that meat produced from heavy weight broilers (> 2000 g live weight) will be beneficial on yield and several quality characteristics and can be economically utilized for production of processed poultry products especially ground and emulsion products.

Carcass traits and meat quality attributes of broilers grown to different body weights

This study was carried out to evaluate the antioxidant potential of pomegranate juice (PJ) and vitamin C (VC) in cooked chicken patties during storage at 4C. Freshly minced chicken meat were assigned to one of the following six treatments: control (meat without any antioxidant); PJ 5 (5 mg eq PJ phenolics per 100 g meat); PJ 10 (10 mg eq PJ phenolics per 100 g meat); PJ 15 (15 mg eq PJ phenolics per 100 g meat); PJ 20 (20 mg eq PJ phenolics per 100 g meat); VC 50 (50 mg VC per 100 g meat). The PJ exhibited significantly (P < 0.05) higher reducing power compared with VC. Total phenolic content (as tannic acid equivalent) significantly (P < 0.05) increased from 226 in control to 432 ug/g in PJ 20 patties. Incorporation of 15 mg eq PJ phenolics per 100 g patties was sensorily acceptable. The thiobarbituric acid values were significantly (P < 0.05) reduced from 1.358 in control patties to 0.341 mg malonaldehyde per gram samples in PJ 15 and PJ 20 patties. PJ treatment (PJ 10, PJ 15 and PJ 20) inhibited (P < 0.05) lipid oxidation in cooked chicken patties to a greater extent than VC treatment. Hence, naturally available PJ can be utilized as an alternative to synthetic antioxidants in chicken meat patties with added health benefits.

PRACTICAL APPLICATIONS
Since many of the synthetic antioxidants are associated with potential health risks, the meat industry is looking for natural ingredients to prevent lipid oxidation. Pomegranate juice (PJ) has been demonstrated to be high in antioxidant activity and could be used as a natural source of polyphenols in poultry meat products. The PJ was also reported to be effective in the prevention of atherosclerosis, low-density lipoprotein oxidation, prostate cancer, platelet aggregation and various cardiovascular diseases. Hence, the meat industry should take notice of the use of these fruits as a potential source of phenolics which have immense nutraceutical value or can be utilized to produce functional meat products of great commercial interest.

Antioxidant potential of pomegranate juice in cooked chicken patties

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