Natural antioxidants in processing and storage stability of sheep and goat meat products

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Natural antioxidants in processing and storage stability of sheep and goat meat products. / Cunha, Leda C.M.; Monteiro, Maria Lúcia G.; Lorenzo, José M.; Munekata, Paulo E.S.; Muchenje, Voster; de Carvalho, Francisco Allan L.; Conte-Junior, Carlos A.

In: Food Research International, Vol. 111, 2018, p. 379-390.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Cunha, LCM, Monteiro, MLG, Lorenzo, JM, Munekata, PES, Muchenje, V, de Carvalho, FAL & Conte-Junior, CA 2018, 'Natural antioxidants in processing and storage stability of sheep and goat meat products', Food Research International, vol. 111, pp. 379-390. https://doi.org/10.1016/j.foodres.2018.05.041

APA

Cunha, L. C. M., Monteiro, M. L. G., Lorenzo, J. M., Munekata, P. E. S., Muchenje, V., de Carvalho, F. A. L., & Conte-Junior, C. A. (2018). Natural antioxidants in processing and storage stability of sheep and goat meat products. Food Research International, 111, 379-390. https://doi.org/10.1016/j.foodres.2018.05.041

Vancouver

Cunha LCM, Monteiro MLG, Lorenzo JM, Munekata PES, Muchenje V, de Carvalho FAL et al. Natural antioxidants in processing and storage stability of sheep and goat meat products. Food Research International. 2018;111:379-390. https://doi.org/10.1016/j.foodres.2018.05.041

Author

Cunha, Leda C.M. ; Monteiro, Maria Lúcia G. ; Lorenzo, José M. ; Munekata, Paulo E.S. ; Muchenje, Voster ; de Carvalho, Francisco Allan L. ; Conte-Junior, Carlos A. / Natural antioxidants in processing and storage stability of sheep and goat meat products. In: Food Research International. 2018 ; Vol. 111. pp. 379-390.

Bibtex

@article{9516275ba63e4f0ab2d19501eb06365d,
title = "Natural antioxidants in processing and storage stability of sheep and goat meat products",
abstract = "Oxidative damage is one of the main reasons for loss of quality in sheep and goat meat and meat products. Synthetic antioxidants are the current solution to stabilize oxidative process and extend the shelf life of such products; however, the negative impact on health may impose a risk to consumers. Natural antioxidants, extracted from several vegetable sources, have been considered an attractive alternative for this conflicting situation. Phenolic compounds are minor components in herbs, spices, tea and fruits that display potential application against the progression of lipid and protein oxidation and their consequences for meat quality, which can even overcome the protective effect of synthetic compounds. This review aims to discuss the mechanisms associated to lipid and protein oxidation and their implications on meat quality attributes and provides recent data regarding the application of natural antioxidants in sheep and goat meat products, which have a high susceptibility to oxidative processes compared to other red meats.",
keywords = "Antioxidants, Caprine meat, Lipid oxidation, Ovine meat, Phenolic compounds Protein oxidation",
author = "Cunha, {Leda C.M.} and Monteiro, {Maria L{\'u}cia G.} and Lorenzo, {Jos{\'e} M.} and Munekata, {Paulo E.S.} and Voster Muchenje and {de Carvalho}, {Francisco Allan L.} and Conte-Junior, {Carlos A.}",
year = "2018",
doi = "10.1016/j.foodres.2018.05.041",
language = "English",
volume = "111",
pages = "379--390",
journal = "Food Research International",
issn = "0963-9969",
publisher = "Pergamon Press",

}

RIS

TY - JOUR

T1 - Natural antioxidants in processing and storage stability of sheep and goat meat products

AU - Cunha, Leda C.M.

AU - Monteiro, Maria Lúcia G.

AU - Lorenzo, José M.

AU - Munekata, Paulo E.S.

AU - Muchenje, Voster

AU - de Carvalho, Francisco Allan L.

AU - Conte-Junior, Carlos A.

PY - 2018

Y1 - 2018

N2 - Oxidative damage is one of the main reasons for loss of quality in sheep and goat meat and meat products. Synthetic antioxidants are the current solution to stabilize oxidative process and extend the shelf life of such products; however, the negative impact on health may impose a risk to consumers. Natural antioxidants, extracted from several vegetable sources, have been considered an attractive alternative for this conflicting situation. Phenolic compounds are minor components in herbs, spices, tea and fruits that display potential application against the progression of lipid and protein oxidation and their consequences for meat quality, which can even overcome the protective effect of synthetic compounds. This review aims to discuss the mechanisms associated to lipid and protein oxidation and their implications on meat quality attributes and provides recent data regarding the application of natural antioxidants in sheep and goat meat products, which have a high susceptibility to oxidative processes compared to other red meats.

AB - Oxidative damage is one of the main reasons for loss of quality in sheep and goat meat and meat products. Synthetic antioxidants are the current solution to stabilize oxidative process and extend the shelf life of such products; however, the negative impact on health may impose a risk to consumers. Natural antioxidants, extracted from several vegetable sources, have been considered an attractive alternative for this conflicting situation. Phenolic compounds are minor components in herbs, spices, tea and fruits that display potential application against the progression of lipid and protein oxidation and their consequences for meat quality, which can even overcome the protective effect of synthetic compounds. This review aims to discuss the mechanisms associated to lipid and protein oxidation and their implications on meat quality attributes and provides recent data regarding the application of natural antioxidants in sheep and goat meat products, which have a high susceptibility to oxidative processes compared to other red meats.

KW - Antioxidants

KW - Caprine meat

KW - Lipid oxidation

KW - Ovine meat

KW - Phenolic compounds Protein oxidation

U2 - 10.1016/j.foodres.2018.05.041

DO - 10.1016/j.foodres.2018.05.041

M3 - Journal article

C2 - 30007699

AN - SCOPUS:85047639719

VL - 111

SP - 379

EP - 390

JO - Food Research International

JF - Food Research International

SN - 0963-9969

ER -

ID: 202975737