Use of fruit seed oil as a natural antioxidant to extend shelf life in fresh meats

In this review work it has been demonstrated that the seeds of pomegranate (Punica granatum), grapes (Vitis vinifera L.), blueberries (Vaccinium myrtillus), papaya (Carica papaya), rosemary (Salvia rosmarinus), flaxseed (Linum usitatissimum), guava (Psidium guajava), oregano (Origanum vulgare), cherry (Prunus subg. Cerasus) and passion fruit (Passiflora edulis), which are residues containing oils play an important role in extending shelf life fresh meats. The meats is being affected by lipid action resulting from exposure to oxygen stored under refrigeration. This causes changes conformation myoglobin into oxymyoglobin due presence during storage. antioxidants will increase up 20 days, making preservation meat, maintaining its odor flavor. It concluded necessary minimize prolong reducing use 30 40%, thus avoiding rapid deterioration; likewise, consumers becoming more demanding every day, requiring natural safe foods.