A natural source to inhibit auto oxidation in meat and meat products.

Abstract

Waste products from processing of fruit and vegetables offer a practical and economic source of potentantioxidants that could replace synthetic preservatives. Pomegranate (Punicagranatum) is an important source of bioactive compounds and has been used for folk medicine for many centuries. Most pomegranate fruit parts are knownto possess enormous antioxidant activity. While substantial data exists in favour of use of polyphenols from green tea,rosemary, berry fruits, sage, and other herbs as natural antioxidants, interest in antioxidant properties of polyphenols from pomegranate has recently emerged. The utilisation of pomegranate fruits for meat processing and its potentialhealth benefits are not well understood. Hence the present article focuses on benefits of incorporating pomegranatejuice or rind powder extract in meat and meat products.