antioxidants Review Plant-Derived Natural Antioxidants in Meat and Meat Products Georgios Manessis 1, Aphrodite I. Kalogianni 1 , Thomai Lazou 2, Marios Moschovas 1, Ioannis Bossis 3 and Athanasios I. Gelasakis 1,* 1 Laboratory of Anatomy and Physiology of Farm Animals, Department of Animal Science, Agricultural University of Athens (AUA), Iera Odos 75 Str., 11855 Athens, Greece;
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[email protected] (M.M.) 2 Laboratory of Hygiene of Foods of Animal Origin-Veterinary Public Health, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
[email protected] 3 Laboratory of Animal Husbandry, Department of Animal Production, Faculty of Agriculture, Forestry and Natural Environment, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
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[email protected]; Tel.: +30-210-5294387 Received: 31 October 2020; Accepted: 29 November 2020; Published: 2 December 2020 Abstract: The global meat industry is constantly evolving due to changes in consumer preferences, concerns and lifestyles, as well as monetary, geographical, political, cultural and religious factors. Part of this evolution is the introduction of synthetic antioxidants to increase meat and meat products’ shelf-life, and reduce meat spoilage due to lipid and protein oxidation. The public perception that natural compounds are safer and healthier per se has motivated the meat industry to replace synthetic antioxidants with plant-derived ones in meat systems. Despite several promising results from in vitro and in situ studies, the effectiveness of plant-derived antioxidants against lipid and protein oxidation has not been fully documented.