Meat preservation is constantly challenged by oxidative deterioration. It is the main phenomenon, after microbial contamination, in meat and meat products that affects quality, nutritional value, and consumer acceptance. As consumer demand shifts toward cleaner labels and reduced use of synthetic additives, natural antioxidants in meat products have emerged as viable alternatives to enhance shelf life and maintain sensory attributes.
Lipid and myoglobin oxidation in meat: key drivers of quality deterioration
Oxidation in meat products is a major cause of spoilage, primarily impacting lipids, proteins, and pigments. Lipid oxidation, or lipoperoxidation, affects unsaturated fatty acids in cell membranes, producing off-flavors, rancid odors, and potentially toxic compounds such as malonaldehyde and cholesterol oxides. This degradation not only alters taste and aroma but also reduces nutritional value by breaking down fat-soluble vitamins and essential fatty acids.
Myoglobin, the pigment responsible for meat color, is also prone to oxidation. In its oxygenated form, oxymyoglobin gives meat its bright red hue. However, oxidative stress can convert it into metmyoglobin, leading to brown discoloration and diminished visual appeal. Factors such as light exposure, the presence of free iron, and oxygen availability accelerate this process. Protein oxidation, another consequence, compromises enzymatic function and texture, further deteriorating product quality.
Reactive oxygen species (ROS), generated through various endogenous and exogenous pathways, are central to these reactions. Their interaction with meat components initiates chain reactions that, once started, are self-perpetuating unless effectively interrupted. This has led to the growing exploration of natural antioxidants in meat products as a preventive strategy.
Mechanisms and benefits of natural antioxidants in meat products and processed meats
Natural antioxidants in meat and poultry products function by scavenging free radicals, chelating metal ions, and inhibiting oxidative chain reactions and lipid peroxidation. Many are rich in phenolic compounds, which donate hydrogen atoms to free radicals, stabilizing them and preventing further reactions. Others, such as alfa-tocopherol, a lipid-soluble natural antioxidant, act as an electron donor, breaking the chain reactions.
Studies have demonstrated the efficacy of numerous natural extracts, including rosemary, oregano, pomegranate, green tea, lychee seed, and grape by-products, in slowing oxidation in meat products without compromising product safety or sensory quality. For example, the combination of rosemary extract and alfa-tocopherol helps to prevent oxidative changes in beef sausages during 3-month cold storage [1]. In another study, alfa-tocopherol significantly improved the oxidative stability of cooked beef and chicken meat [2].
Unlike synthetic antioxidants such as BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene), which are increasingly scrutinized for potential health risks, natural antioxidants are generally considered safe for their use in food products. Moreover, they offer additional functional benefits, including antimicrobial properties and nutritional enrichment. Their use aligns with regulatory trends favoring clean label ingredients and with the growing consumer preference for minimally processed foods with natural additives.
Application strategies: selecting and incorporating natural antioxidants in meat products
Integrating natural antioxidants in meat products requires a tailored approach, considering the type of meat, processing method, and desired shelf life. Direct incorporation into meat formulations is one common strategy, as demonstrated by various successful applications. For instance, urucum (Bixa orellana) extract in mixed sausages preserved quality for over 45 days [3].
The selection of an appropriate antioxidant source depends on its phenolic content, extraction method, and interaction with meat matrices. Plant parts like leaves, seeds, and peels from fruit and herb species are often rich in active compounds. Concentration optimization is crucial, as excessive addition may affect flavor or texture.
Btsa’s expertise in developing natural antioxidant solutions, including those based on tocopherols and other plant-derived compounds, supports the growing demand for safer, sustainable meat preservation strategies.
Tocobiol® Blends is the right natural antioxidant to preserve oxidative stability. It combines tocopherols with different ingredients, seeking a synergistic effect that increases the antioxidant capacity of the product. Available combinations include references with Ascorbyl Palmitate (vitamin C), Propyl Gallate, Lecithin, or Rosemary Extract. Tocobiol® provides maximum antioxidant capacity, guaranteeing effectivity at low doses. Its strong antioxidant activity protects meat products against rancidity and guarantees a longer shelf life.
With a commitment to innovation, sustainability, and global service, Btsa helps food manufacturers incorporate natural antioxidant strategies that align with consumer expectations and industry standards.
Sources
[1] Nacak B, Kavuşan HS, Serdaroglu M. Effect of α-tocopherol, rosemary extract and their combination on lipid and protein oxidation in beef sausages. IOP Conf. Ser.: Earth Environ. Sci. 2021;854: 012062. doi: 10.1088/1755-1315/854/1/012062.
[2] Rojas MC, Brewer MS. Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork. J Food Sci. 2007 May;72(4):S282-8. doi: 10.1111/j.1750-3841.2007.00335.x.
[3] Mercadante AZ, Capitani CD, Decker EA, Castro IA. Effect of natural pigments on the oxidative stability of sausages stored under refrigeration. Meat Sci. 2010 Apr;84(4):718-26. doi: 10.1016/j.meatsci.2009.10.031.
