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In this paper, the utilization and potential effect of natural medicinal plants as antioxidant and antimicrobial in meat is reviewed. Lipid oxidation and microbial are well-known as the main causes of quality loss in meat and its products. Lipid oxidation occurs due to generation of free radicals reactive oxygen species (ROS) and reactive nitrogen species (RNS) from fractions of both lipid and protein. However, different bacteria such as mesophile, psychrotrophic, psychrophile and thermophile are the most types that able to survive under various processing conditions of meat and its products causing spoilage of these products. The presence of natural antioxidants and antimicrobials in some medicinal plants are considered as the major constituents that could be used successfully in meat and its products to inhibit both oxidation and microbial deterioration leading to safer meat with better shelf life.
Rosane Cavalcante Fragoso, Brasil
Chief Scientific Officer and Head of a Research Group
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