In recent years, there has been a growing interest in the application of antioxidants in food
and pharmaceuticals due to their association with beneficial health effects against numerous …

Meat and meat products are perishable products that require the use additives to prevent the
spoilage by foodborne microorganisms and pathogenic bacteria. Current trends for products …

Consumers are increasingly interested in nutritious, safe and healthy muscle food products
with reduced salt and fat that benefit their well-being. Hence, food processors are constantly …

Protein-lipid oxidation is one of the main causes of quality deterioration in meat and meat
products during processing and storage. The application of natural antioxidants in muscle …

Lipid oxidation accelerates quality deterioration in muscle‐based foods (fish, red meat, and
poultry), resulting in off‐odors/flavors, color problems, texture defects, and safety concerns …

The use of natural food ingredients has been increased in recent years due to the negative
health implications of synthetic ingredients. Natural bioactive compounds are important for …

Meat and meat products consumer behaviour is becoming less predictable. The objective of
this review was to determine the attributes associated with the consumer's perception of …

There are many reasons why consumers and food producers are looking for alternatives to
meat and meat products, which includes the following: health, environmental or ethical …

Background Antioxidants and antimicrobials are increasingly becoming important additives
in meat industry to extent shelf life and increase acceptability. Oxidative changes and …

The present study aimed to characterize the nutritional value and potential use of
elderberries as a source of antioxidant compounds. The chemical composition, fatty acids …