ReviewBiomolecules2022
Addition of Natural Extracts with Antioxidant Function to Preserve the Quality of Meat Products.
Review in Biomolecules, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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
21 citing papers in PubMed.
- Inhibition of lipid oxidation in refrigerated beef using multilayer encapsulated chitosan/gum arabic/polydextrose single-bulb garlic antioxidant.Animal bioscience · 2026Article
- Incorporation ofFoods (Basel, Switzerland) · 2026Article
- Bioactive Nanoemulsions for Enhancing Sausage and Meat Patty Shelf-Life.Foods (Basel, Switzerland) · 2026Review
- Condensed Tannins in Drinking Water for Broilers and Their Effects on Intestinal Micrometry, Performance, and Fatty Acid Profile in Meat.Veterinary sciences · 2025Article
- Effects of Whey and Plant-Based Additives on Technological and Microbiological Characterization of Fermented Raw-Dried Pork Meat Snacks of Human Grade Standard.Foods (Basel, Switzerland) · 2025Article
- Antioxidant and Quality Effects of Red Grape Pomace in Barbecued Pork Burgers: Implications for PAH Formation.Antioxidants (Basel, Switzerland) · 2025Article
- Article
- Meat Quality Traits Using Gelatin-Green Tea Extract Hybrid Electrospun Nanofiber Active Packaging.Foods (Basel, Switzerland) · 2025Article
- Use of Inulin and Pumpkin Oil in the Manufacture of High-Quality Mortadella-Style Sausage from Buffalo Meat.Foods (Basel, Switzerland) · 2025Article
- The Effect of Grape Seed Extract on Lipid Oxidation, Color Change, and Microbial Growth in a Beef-Pork Sausage Model System.Molecules (Basel, Switzerland) · 2025Article
- Green-synthesized natural antioxidants in poultry and livestock feed: enhancing oxidative stability and animal welfare.Frontiers in veterinary science · 2025Review
- Effects of bacteria-enzyme co-fermented Chinese herbal medicine on growth performance, apparent nutrient digestibility, meat quality, and immune function in broilers.Frontiers in veterinary science · 2025Article
- Dietary salidroside supplementation improves meat quality and antioxidant capacity and regulates lipid metabolism in broilers.Food chemistry: X · 2024Article
- Improving the Nutritional Quality of Protein and Microbiota Effects in Additive- and Allergen-Free Cooked Meat Products.Foods (Basel, Switzerland) · 2024Article
- Exploring Propolis as a Sustainable Bio-Preservative Agent to Control Foodborne Pathogens in Vacuum-Packed Cooked Ham.Microorganisms · 2024Article
- Targeting myostatin using quercetin as a media supplement to improve myogenesis for cultured meat production: AnCurrent research in food science · 2024Article
- (-)-Epigallocatechin-3-O-Gallate Regulates Muscle Growth, Antioxidant Status, and Nutritional Composition of Juvenile Common Carp (Aquaculture nutrition · 2024Article
- Nutrition Value of Baked Meat Products Fortified with Lyophilized Dragon Fruit (Foods (Basel, Switzerland) · 2023Article
- The Antioxidant Activities In Vitro and In Vivo and Extraction Conditions Optimization of Defatted Walnut Kernel Extract.Foods (Basel, Switzerland) · 2023Article
- Phytochemicals, Bioactive Properties and Commercial Potential of Calamondin (Molecules (Basel, Switzerland) · 2023Review
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.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Antioxidants are used to prevent oxidation reactions and inhibit the development of unwanted sensory characteristics that decrease the nutritional quality, acceptance, and shelf-life of processed meat products, improving their stability. Synthetic antioxidants, although efficient, are related to the development of diseases because they present toxic and carcinogenic effects. Thus, researchers and the meat industry are studying natural alternatives to synthetic antioxidants to be used in meat products, thus meeting the demand of consumers who seek foods without additives in their composition. These natural extracts have compounds that exert antioxidant activity in different meat products by different mechanisms. Thus, this review work aimed to gather studies that applied natural extracts derived from different plant sources as possible antioxidants in meat products and their action in preserving the quality of these products.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.