Meat and meat products are prone to both microbial and oxidative spoilage; therefore, it is desirable to use a natural preservative with both antimicrobial and antioxidant properties. This chapter aims to critically review the use of fruit and pomace extracts in order to improve the safety and quality of meat and meat products, as described in studies recently carried out worldwide. In particular, the antimicrobial and antioxidant effects of these natural food additives in fresh or frozen beef, pork and chicken meat products are evaluated.
Fruit and pomace extracts: applications to improve the safety and quality of meat products
PEIRETTI PG;GAI F
2015
Abstract
Meat and meat products are prone to both microbial and oxidative spoilage; therefore, it is desirable to use a natural preservative with both antimicrobial and antioxidant properties. This chapter aims to critically review the use of fruit and pomace extracts in order to improve the safety and quality of meat and meat products, as described in studies recently carried out worldwide. In particular, the antimicrobial and antioxidant effects of these natural food additives in fresh or frozen beef, pork and chicken meat products are evaluated.File in questo prodotto:
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