News Release

Natural antioxidants show promise for use in preservation of meat and meat products

Peer-Reviewed Publication

Institute of Food Technologists

CHICAGO- Antioxidants are often added to fresh and processed meat and meat products to prevent lipid oxidation (decomposition), stop the development of off-flavors, and improve color stability. Recently food manufacturers have moved towards using natural antioxidants such as plant extracts, herbs, spices and essential oils, instead of synthetic ones in order to meet consumer demand for more natural products. In a new review article in Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists (IFT), authors from authors from Punjab Agricultural University in India looked at numerous studies to identify 27 natural ingredients that can be used as antioxidants in meat and meat products.

Following is a chart that shows 10 of the more well-known natural ingredients and the type of meat they can be used to preserve.

    Natural Ingredient; Meat/Meat Products

    Mustard Leaf Kimchi Extract; Refrigerated Raw Ground Pork Meat

    Oregano Essential Oils; Raw and Cooked Cow Meat

    Sage Essential Oils; Raw and Cooked Cow Meat

    Curry; Raw and Cooked Cow Meat

    Carrot Juice; Irradiated Beef Sausage

    Pomegranate Juice Extract; Cooked Chicken Patties

    Kimichi Extracts; Cooked Ground Pork

    Grape Antioxidant Fiber; Raw and Cooked Chicken Burger

    Green Tea Extract; Dry Spicy Sausage

    Oregano Extract; Irradiated Beef Burgers

See the complete chart and read the article in Comprehensive Reviews in Food Science and Food Safety here:


About IFT

Founded in 1939, the Institute of Food Technologists is committed to advancing the science of food. Our non-profit scientific society--more than 17,000 members from more than 95 countries--brings together food scientists, technologists and related professionals from academia, government and industry. For more information, please visit

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