A review on the effect of animal diets and presence of selected natural antioxidants on lipid oxidation of meat.

Citation

Bakar, Jamilah and A., Mohamed and Abbas, Kassim Ali and Abdul Rahman, Russly and Karim, Roselina (2009) A review on the effect of animal diets and presence of selected natural antioxidants on lipid oxidation of meat. Journal of Food, Agriculture and Environment, 7 (2). pp. 76-81. ISSN 1459-0255; ESSN: 1459-0263

Abstract

The objective of this review paper was to collect information in scattered published works about the effect of adding natural antioxidants to the meat on decreasing the oxidative reaction and keeping quality of the meat from different animal species. The effects of animal diet, natural antioxidants, β-carotene, α-tocopherol, rosemary extract, taurine and carnosine on delaying lipid oxidation process were summarized. The outcome showed that natural antioxidants had great positive effect in delaying the lipid oxidation of the muscles of different animal species and extending the storage life of fresh meat as well as its products.

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Additional Metadata

Item Type:	Article
Divisions:	Faculty of Food Science and Technology
Publisher:	WFL Publisher
Keywords:	Animal diet; Natural antioxidants; β-carotene; α-tocopherol; Rosemary extract; Taurine; Carnosine; Lipid oxidation.
Depositing User:	Khairil Ridzuan Khahirullah
Date Deposited:	08 Jan 2014 03:05
Last Modified:	03 Sep 2015 06:59
URI:	http://psasir.upm.edu.my/id/eprint/12844
Statistic Details:	View Download Statistic

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