Efficiency оf Using Plant Antioxidants іn the Meat Processing Industry

A decrease in the nutritional value and a reduction shelf life of meat products occurs primarily due to lipid peroxidation microbial contamination product during cold chain. The intensive development organic animal husbandry requires market operators ban use synthetic preservatives food industry strictly control their at production facilities. However, although plant extracts look promising as an alternative antibiotics or chemical preservatives, there is extraordinarily little available information about effective dose that can be used without risk toxic effects consumers, which determined relevance this study. purpose study was analyse effectiveness using natural antioxidants for processing industry. To fulfil study, analytical method used. main factors reduce quality safety storage were analysed. paper analyses natural, biologically safe It found bioantioxidants allows minimising oxidative changes contamination, adversely affect meatbased products. Based on literature data, it spicy plants (rosemary, green tea, sage, cloves, mustard, nutmeg, licorice root, ginger, garlic), berries (black currant, cranberry, strawberry, pomegranate, Maki goji berries, grapes, barberry, plum) compositions are ensure long-term storage. territory Ukraine facilities