Natural antioxidants and its effect on quality and shelf life of meat products

Recently, the interest in healthy foods (which depends on food additives of natural origin in their preservation) is noticeable. To retain the high quality and long shelf life of meat and meat products, antioxidants must be added to them. Synthetic antioxidants have an impact on health in the long run, so this research aimed to study the effectiveness of the use of natural antioxidants in prolonging the preservation of meat and meat products while maintaining their quality. Several studies have shown the effectiveness of natural antioxidants in delaying or preventing oxidative reactions, delaying the appearance of unwanted tastes, and preserving the meat and meat product's color.