Natural Antimicrobial Compounds as Meat Preservatives
نویسندگان
چکیده
Current trends in consumer interests indicate an increasing demand for the use of natural preservatives in foods. Meat products, which are highly perishable and carry risks of food-borne pathogens, have been preserved in a variety of ways, including via the use of organic acids, nitrites/nitrates, and modified atmosphere packaging. Certain natural antimicrobials have been shown to be effective at inhibiting a wide range of microbes. Researches in this area have recently concentrated on the application of these natural antimicrobials to meats as a way to preserve these perishable foods against spoilage and pathogenic microbes. This review presents the most well-studied natural antimicrobial agents that have been applied to meat products, including bacteriocins, chitosan, lactoferrin, lactoperoxidase system, monolaurin and bacteriophages. _____________________________________________________________________________________________________________
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