Effect of natural plant extracts on the quality of meat products: a meta-analysis

Tianming Zhou; Juqing Wu; Miao Zhang; Weixin Ke; Kai Shan; Di Zhao; Chunbao Li

doi:10.48130/FMR-2023-0015

Food Materials Research (Feb 2023)

Effect of natural plant extracts on the quality of meat products: a meta-analysis

Tianming Zhou,
Juqing Wu,
Miao Zhang,
Weixin Ke,
Kai Shan,
Di Zhao,
Chunbao Li

Affiliations

Tianming Zhou: State key Laboratory of Meat Quality Control and Cultured Meat Development,Ministry of Science and Technology; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China
Juqing Wu: State key Laboratory of Meat Quality Control and Cultured Meat Development,Ministry of Science and Technology; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China
Miao Zhang: State key Laboratory of Meat Quality Control and Cultured Meat Development,Ministry of Science and Technology; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China
Weixin Ke: State key Laboratory of Meat Quality Control and Cultured Meat Development,Ministry of Science and Technology; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China
Kai Shan: State key Laboratory of Meat Quality Control and Cultured Meat Development,Ministry of Science and Technology; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China
Di Zhao: State key Laboratory of Meat Quality Control and Cultured Meat Development,Ministry of Science and Technology; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China
Chunbao Li: State key Laboratory of Meat Quality Control and Cultured Meat Development,Ministry of Science and Technology; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China

DOI: https://doi.org/10.48130/FMR-2023-0015
Journal volume & issue: Vol. 3, no. 1
pp. 1 – 13

Abstract

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Natural plant extracts (NPE) from some organs of plants are rich in bioactive substances. They have special nutritional characteristics with strong antioxidant and antimicrobial activities. The potential of NPEs to maintain and improve the quality of meat products has attracted attention due to concerns about the safety hazards of synthetic food additives. This paper extensively reviewed the application of NPE in meat processing, and systematically analyzed the comprehensive effects of different NPE using meta-analysis. Fourty-eight articles from 23 countries were studied with standard mean deviation (SMD) using random effect model, and 28 indexes were isolated. Results showed that NPE can reduce the pH value of meat products, improve antioxidant capacity, reduce the degree of oxidation and inhibit microbial growth. In addition, it was found that NPE had a significant impact on the quality of meat products. This meta-analysis provides quantitative evidence to explain how NPE affects meat quality, and helps to better understand the role of NPE in meat processing.

Published in Food Materials Research

ISSN: 2771-4683 (Online)
Publisher: Maximum Academic Press
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: https://www.maxapress.com/fmr

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