Potential of combining natural-derived antioxidants for improving broiler meat shelf-life — A review
Synthetic antioxidants have shown adverse effects on consumers. The review, thus, aims to assess the effect of marinating broiler meat with plant leaves-derived antioxidants potential for improving shelf-life and human health. Broiler meat loss and waste due to spoilage is more than three million kg...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Asian-Australasian Association of Animal Production Societies
2023-09-01
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| Series: | Animal Bioscience |
| Subjects: | |
| Online Access: | http://www.animbiosci.org/upload/pdf/ab-22-0188.pdf |
| _version_ | 1797731255834378240 |
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| author | Andiswa Ntonhle Sithole Vuyisa Andries Hlatini Michael Chimonyo |
| author_facet | Andiswa Ntonhle Sithole Vuyisa Andries Hlatini Michael Chimonyo |
| author_sort | Andiswa Ntonhle Sithole |
| collection | DOAJ |
| description | Synthetic antioxidants have shown adverse effects on consumers. The review, thus, aims to assess the effect of marinating broiler meat with plant leaves-derived antioxidants potential for improving shelf-life and human health. Broiler meat loss and waste due to spoilage is more than three million kg annually, thus, extending shelf-life by reducing initial microbial load and autoxidation is essential. Adding various antioxidants would reduce oxidation of protein and fatty acids improving nutritional shelf-life through synergic interactions. Antioxidant synergetic effects also improves reduction in microbiota proliferation leading to the delayed development of off flavours and deterioration of meat colour. To reduce initial microbial load and autoxidation effects, the inclusion of polyphenols and antioxidants from varying sources by mixing various antioxidants would lead to improved synergic effects. |
| first_indexed | 2024-03-12T11:56:12Z |
| format | Article |
| id | doaj.art-ea82a2f3c49b4cc89d79323030137869 |
| institution | Directory Open Access Journal |
| issn | 2765-0189 2765-0235 |
| language | English |
| last_indexed | 2024-03-12T11:56:12Z |
| publishDate | 2023-09-01 |
| publisher | Asian-Australasian Association of Animal Production Societies |
| record_format | Article |
| series | Animal Bioscience |
| spelling | doaj.art-ea82a2f3c49b4cc89d793230301378692023-08-31T00:22:23ZengAsian-Australasian Association of Animal Production SocietiesAnimal Bioscience2765-01892765-02352023-09-013691305131310.5713/ab.22.018824943Potential of combining natural-derived antioxidants for improving broiler meat shelf-life — A reviewAndiswa Ntonhle Sithole0Vuyisa Andries Hlatini1Michael Chimonyo2 Animal and Poultry Science, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, P Bag X01 Scottsville 3209, Pietermaritzburg, South Africa Agricultural Research Council-Animal Production (Nutrition Building), Private Bag X2, Irene, 0062, South Africa Faculty of Science, Engineering and Agriculture, University of Venda Private Bag X5050 Thohoyandou 0950, South AfricaSynthetic antioxidants have shown adverse effects on consumers. The review, thus, aims to assess the effect of marinating broiler meat with plant leaves-derived antioxidants potential for improving shelf-life and human health. Broiler meat loss and waste due to spoilage is more than three million kg annually, thus, extending shelf-life by reducing initial microbial load and autoxidation is essential. Adding various antioxidants would reduce oxidation of protein and fatty acids improving nutritional shelf-life through synergic interactions. Antioxidant synergetic effects also improves reduction in microbiota proliferation leading to the delayed development of off flavours and deterioration of meat colour. To reduce initial microbial load and autoxidation effects, the inclusion of polyphenols and antioxidants from varying sources by mixing various antioxidants would lead to improved synergic effects.http://www.animbiosci.org/upload/pdf/ab-22-0188.pdffatty acidsmeat wastemicrobiotaoxidationreactive oxygen speciessynergy |
| spellingShingle | Andiswa Ntonhle Sithole Vuyisa Andries Hlatini Michael Chimonyo Potential of combining natural-derived antioxidants for improving broiler meat shelf-life — A review Animal Bioscience fatty acids meat waste microbiota oxidation reactive oxygen species synergy |
| title | Potential of combining natural-derived antioxidants for improving broiler meat shelf-life — A review |
| title_full | Potential of combining natural-derived antioxidants for improving broiler meat shelf-life — A review |
| title_fullStr | Potential of combining natural-derived antioxidants for improving broiler meat shelf-life — A review |
| title_full_unstemmed | Potential of combining natural-derived antioxidants for improving broiler meat shelf-life — A review |
| title_short | Potential of combining natural-derived antioxidants for improving broiler meat shelf-life — A review |
| title_sort | potential of combining natural derived antioxidants for improving broiler meat shelf life a review |
| topic | fatty acids meat waste microbiota oxidation reactive oxygen species synergy |
| url | http://www.animbiosci.org/upload/pdf/ab-22-0188.pdf |
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