ReviewFood technology and biotechnology2019
The Effect of Natural Antioxidants on Quality and Shelf Life of Beef and Beef Products.
Review in Food technology and biotechnology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
20 citing papers in PubMed, 75 citations in OpenAlex.
- Flavorzyme HydrolyzedFood science of animal resources · 2025Article
- Prickly Pear and Pomegranate Peel Extracts as Natural Antioxidants: Effects on Colour, Lipid, and Protein Oxidation in Refrigerated Cooked Chicken Models.Foods (Basel, Switzerland) · 2025Article
- Effect of Linseed Feeding on Carcass and Meat Quality and Intramuscular Fatty Acid Profile of Simmental Bulls Slaughtered at Different Ages.Foods (Basel, Switzerland) · 2025Article
- Antioxidant and Antimicrobial Activity of Ferulic Acid Added to Dried Meat: Shelf-Life Evaluation.Foods (Basel, Switzerland) · 2025Article
- Exploring the Potential of Chitosan-Phytochemical Composites in Preventing the Contamination of Antibiotic-Resistant Bacteria on Food Surfaces: A Review.Molecules (Basel, Switzerland) · 2025Review
- Heat-generated meat crust as an intrinsic antioxidant: inhibition of lipid peroxidation and sensory enhancement in food products.Current research in food science · 2025Article
- Advance Glycation End Products Inhibition byFood science & nutrition · 2024Article
- Tubular Cellulose Composite as a Vehicle for the Development of Meat Products with Low Nitrite Content.Food technology and biotechnology · 2024Article
- Bioactive Potential of Aqueous Phenolic Extracts of Spices for Their Use in the Food Industry-A Systematic Review.Foods (Basel, Switzerland) · 2023Review
- Assessment of spent hemp biomass as a potential ingredient in ruminant diet: nutritional quality and effect on performance, meat and carcass quality, and hematological parameters in finishing lambs.Journal of animal science · 2022Article
- Phytochemical Characterization, Anti-Oxidant, Anti-Enzymatic and Cytotoxic Effects ofMolecules (Basel, Switzerland) · 2022Article
- Bioactive Compound, Antioxidant, and Radical Scavenging Activity of Some Plant Aqueous Extracts for Enhancing Shelf Life of Cold-Stored Rabbit Meat.Antioxidants (Basel, Switzerland) · 2022Article
- Effect of detoxifiedJournal of animal science and technology · 2022Article
- Progress in Colloid Delivery Systems for Protection and Delivery of Phenolic Bioactive Compounds: Two Study Cases-Hydroxytyrosol and Curcumin.Molecules (Basel, Switzerland) · 2022Review
- Application of Ultrasound as Clean Technology for Extraction of Specialized Metabolites From Stinging Nettle (Frontiers in nutrition · 2022Article
- LC-MS Based Analysis and Biological Properties ofAntioxidants (Basel, Switzerland) · 2021Article
- Oxidative Stability, Microbial Safety, and Sensory Properties of Flaxseed (Antioxidants (Basel, Switzerland) · 2021Article
- Application of Pomegranate by-Products in Muscle Foods: Oxidative Indices, Colour Stability, Shelf Life and Health Benefits.Molecules (Basel, Switzerland) · 2021Review
- Dishing up Science: Integrated Content Links History, Microbiology, and Nutrition.Journal of microbiology & biology education · 2021Article
- Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils.Frontiers in veterinary science · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 3 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Oxidation processes are the major cause of deterioration of meat quality and shelf life of meat products, leading to negative changes in nutritive value and in sensory and physicochemical properties of meat. Until now, the synthetic antioxidants like butylated hydroxyl anisole have been commonly used to prevent oxidation, which however may cause potential human health risks and increase toxicity of the product. However, natural antioxidants can be the alternative solution for this problem since plants and plant materials are rich in bioactive compounds (as natural antioxidants) with potential health beneficial effects. Moreover, the interest of consumers in using natural products is still increasing. There is an expectation of replacing synthetic antioxidants and preservatives by natural ones. Therefore, the aim of the present review is to provide information on the effect of natural antioxidants from vegetables and fruits like olives, pomegranate or grapes, and herbs and spices like rosemary, oregano, sage, black cumin or turmeric, rich in bioactive compounds on quality and shelf life of beef and beef products.
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Registered trials
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