Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review

Oxidation is a well-known non-microbial cause of quality loss in meat. Oxidative stress occurs due to uneven generation of free radicals reactive oxygen species (ROS) and reactive nitrogen species (RNS) which triggers oxidative and/or nitrosative stress and damage of macromolecules including the lipid and protein fractions. Failure of synthetic antioxidants to combat multiple health risks associated with this stress and maintenance of functional integrity of oxidised meat hitherto remains a challenge to the meat industry. A search for a viable alternative amidst the unexploited novel sources of natural antioxidants stands as a sustainable option for preserving the meat quality. In this paper, the potential use of bioactive compounds in medicinal plants is reviewed as phytoremedy against lipid–protein oxidation. Synergistic antimicrobial potentials of these natural antioxidants are also revealed against oxidative deterioration in meat and meat products and, for enhancing their functional properties.