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Volume 1, Issue 2 (3-2016)
jhehp 2016, 1(2): 63-74 |
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Aminzare M, Hashemi M, Hassanzadazar H, Hejazi J. The Use of Herbal Extracts and Essential Oils as a Potential Antimicrobial in Meat and Meat Products; A Review. jhehp 2016; 1 (2) :63-74
URL: http://jhehp.zums.ac.ir/article-1-23-en.html
URL: http://jhehp.zums.ac.ir/article-1-23-en.html
1- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Science, Zanjan, Iran.
2- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
3- Department of Biochemistry and Nutrition, Faculty of Medicine, Zanjan University of Medical Science, Zanjan, Iran.
2- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
3- Department of Biochemistry and Nutrition, Faculty of Medicine, Zanjan University of Medical Science, Zanjan, Iran.
Abstract: (12733 Views)
Meat and meat products are highly prone to microbial deterioration since they are rich in essential nutrients and perishable in nature and if they are not properly preserved, public health problems may occur. Recently, in order to increase the microbial quality of meat and meat products, novel ingredient systems that are associated with natural and organic foods, are applied. Many studies have demonstrated the antimicrobial activity of plant-origin natural antimicrobials in meat and meat 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. This paper 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.
Type of Study: Review Article |
Subject:
Food Safety and Hygiene
Received: 2015/10/1 | Accepted: 2015/11/8 | Published: 2016/01/28
Received: 2015/10/1 | Accepted: 2015/11/8 | Published: 2016/01/28
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