Branislav Šojić1, Vladimir Tomović1, Natalija Džinić1, Marija Jokanović1, Predrag Ikonić2, Snežana Škaljac1, Branimir Pavlić1
1 Faculty of Technology, University of Novi Sad, Novi Sad 21101, Republic of Serbia
2 Institute for Food Technology, University of Novi Sad, Novi Sad 21101, Republic of Serbia
Sojic, b., Tomovic, V., Dzinic, N., Jokanovic, M., Ikonic, P., Skaljac, S., & Pavlic, B. (2019). Plant extracts as natural antioxidants in meat processing, Bulgarian Journal of Agricultural Science, 25(Suppl. 1), 27–30
In response to recent claims that synthetic antioxidants have the potential to cause toxicological effects and consumers‘ increased interest in purchasing natural products, the meat industry has been seeking sources of natural antioxidants. Due to their high phenolic compound content, medicinal plants, spices and other plant materials provide a good alternative to conventional antioxidants. Numerous studies have demonstrated the effi cacy of plant essential oil and plant extracts when used in meat products. Generally, essential oil and plant extracts, as natural antioxidants are added to fresh and processed meat and meat products to delay, or prevent lipid oxidation, rancidity, decrease microbial growth, improve colour stability and extend shelf-life, without any damage to the sensory or nutritional properties.