the use of herbal extracts and essential oils as a potential antimicrobial in meat and meat products; a review

Authors

majid aminzare department of food safety and hygiene, school of public health, zanjan university of medical science, zanjan, iran.

mohammad hashemi department of nutrition, faculty of medicine, mashhad university of medical sciences, mashhad, iran.

hassan hassanzad azar department of food safety and hygiene, school of public health, zanjan university of medical science, zanjan, iran.

jalal hejazi department of biochemistry and nutrition, faculty of medicine, zanjan university of medical science, zanjan, iran.

abstract

the production of healthy and high-quality meat and meat products in line with consumers’ demand for natural foods has become a major challenge for the meat production industry. herbal extracts and essential oils have shown potentially significant antimicrobial effects against spoilage and pathogenic microorganisms present in meat products; however, they tend to have a limited use due to the intense flavor they add to the products. nevertheless, advanced technologies can improve the microbial stability and the sensory quality of meat products containing natural extracts and essential oils through different techniques. the present study first reviews the microbial deterioration of meat and meat products and their traditional storage techniques and then discusses the manner and extent of the use of herbal extracts and essential oils in these products.

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Journal title:
مجله انسان، محیط زیست و ارتقاء سلامت

جلد ۱، شماره ۲، صفحات ۶۳-۷۴

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