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Majid Aminzare, Mohammad Hashemi, Hassan Hassanzad Azar, Jalal Hejazi,
Volume 1, Issue 2 (3-2016)
Abstract

Meat and meat products are highly prone to microbial deterioration since they are rich in essential nutrients and perishable in nature and if they are not properly preserved, public health problems may occur. Recently, in order to increase the microbial quality of meat and meat products, novel ingredient systems that are associated with natural and organic foods, are applied. Many studies have demonstrated the antimicrobial activity of plant-origin natural antimicrobials in meat and meat products. Nevertheless, advanced technologies can improve the microbial stability and the sensory quality of meat products containing natural extracts and essential oils through different techniques. This paper first reviews the microbial deterioration of meat and meat products and their traditional storage techniques and then discusses the manner and extent of the use of herbal extracts and essential oils in these products.
 



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