Page 116 - Natural Antioxidants, Applications in Foods of Animal Origin
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VetBooks.ir CHAPTER 3
POTENTIAL APPLICATIONS OF
NATURAL ANTIOXIDANTS IN MEAT
AND MEAT PRODUCTS
2
1,*
RITUPARNA BANERJEE , ARUN K VERMA ,
3
1
MOHAMMED WASIM SIDDIQUI , B. M. NAVEENA , and
V. V. KULKARNI 1
1 ICAR-National Research Centre on Meat, Chengicherla, Hyderabad
500092, Telangana, India
2 ICAR-Central Institute of Research on Goats, Makhdoom, Farah,
Mathura 281122, Uttar Pradesh, India
3 Department of Food Science and Postharvest Technology, Bihar
Agricultural University, Sabour, Bhagalpur 813210, Bihar, India
* Corresponding author. E-mail: rituparnabnrj@gmail.com
CONTENTS
Abstract ......................................................................................................96
3.1 Introduction .......................................................................................96
3.2 Antioxidants: Mechanism of Action .................................................97
3.3 Synthetic or Natural? ........................................................................99
3.4 Natural Antioxidants .........................................................................99
3.5 Natural Antioxidants in Meat System .............................................102
3.6 Market Potential ..............................................................................124
3.7 Future Prospects ..............................................................................125
3.8 Conclusion ......................................................................................126
Keywords .................................................................................................127
References ................................................................................................127
