Improvement Of Microbiological And Organoleptic Quality And Antioxidant Activity In Meat Products Using Plant Compounds
DOI:
https://doi.org/10.24054/limentech.v24i1.4696Keywords:
antioxidant activity, microorganisms, meat products, vegetablesAbstract
Microbial spoilage and oxidative reactions in meat products are significant problems because they reduce shelf life, which can lead to foodborne illnesses (FBIs), posing a threat to consumer health. There is a need to evaluate new alternative, functional, and natural ingredients to minimize potential risks to human health. Currently, consumers are opting to purchase more natural and healthier foods with fewer synthetic additives. Given this situation, an exploratory literature review was conducted, focusing on research aimed at improving the microbiological, organoleptic, and antioxidant properties in the preservation of meat products; using fruits, leaves, flowers, or vegetables, such as sarsaparilla, cranberry, tomato, fruit peels, passion fruit, celery, or others; which contain bioactive compounds that may be beneficial when used as ingredients in meat product formulations due to their antimicrobial and antioxidant activity.
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