Author/Authors :
Aminzare، Majid نويسنده Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran , , Hashemi، Mohammad نويسنده , , Hassanzad Azar، Hassan نويسنده Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Science, Zanjan, Iran. Hassanzad Azar, Hassan , Hejazi، Jalal نويسنده Department of Biochemistry and Nutrition, Faculty of Medicine, Zanjan University of Medical Science, Zanjan, Iran. Hejazi, Jalal
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.
