Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food mater...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.展开更多
Aging is a complex biological process characterized by nine hallmarks,including genomic instability,mitochondrial dysfunction,and chronic inflammation,which collectively drive the progression of age-related chronic no...Aging is a complex biological process characterized by nine hallmarks,including genomic instability,mitochondrial dysfunction,and chronic inflammation,which collectively drive the progression of age-related chronic non-communicable diseases.Phytonutrients,a class of bioactive secondary metabolites abundant in plants,have emerged as a promising research focus for intervening in the aging process due to their multifaceted biological activities.This review systematically elaborates on the molecular mechanisms,key signaling pathways,specifically SIRT1,Nrf2/ARE,and AMPK/mTOR,and the synergistic anti-aging effects of four typical phytonutrient categories:polyphenols(e.g.,resveratrol,quercetin),carotenoids(e.g.,lycopene,astaxanthin),sulfur compounds(e.g.,α-lipoic acid,ergothioneine),and phytoestrogens(e.g.,soybean isoflavones).The evidence indicates that these compounds combat aging through a multidimensional network involving direct antioxidant actions,free radical scavenging,metal chelation,promotion of autophagy,and modulation of inflammatory and epigenetic pathways.Crucially,the review highlights that synergistic interactions between different phytonutrients can significantly enhance their efficacy beyond the effect of any single compound.The aim is to consolidate the anti-aging evidence of phytonutrients and address the current translational challenges,such as bioavailability and a lack of robust human trials,thereby providing a comprehensive theoretical framework for developing effective,diet-centered strategies to promote healthy aging and reduce the global burden of non-communicable diseases.展开更多
Agricultural Products Processing and Storage(ISSN 3059-4510,Owner:Hunan Academy of Agricultural Sciences,China.Production and hosting:Springer Nature)is an international,peer-reviewed open access journal with the aim ...Agricultural Products Processing and Storage(ISSN 3059-4510,Owner:Hunan Academy of Agricultural Sciences,China.Production and hosting:Springer Nature)is an international,peer-reviewed open access journal with the aim to offer a platform for the rapid dissemination of significant,novel,and high-impact research in the fields of agricultural product processing science,technology,engineering,and nutrition.Additionally,supplemental issues are curated and published to facilitate in-depth discussions on special topics.展开更多
On the stone-paved lanes of Songyang County that date back to ancient times,morning mist lingered as a faint fragrance of tea wafted from a century-old house.Inside,Yang Junjie,a tea maker born in the 1980s,worked def...On the stone-paved lanes of Songyang County that date back to ancient times,morning mist lingered as a faint fragrance of tea wafted from a century-old house.Inside,Yang Junjie,a tea maker born in the 1980s,worked deftly at the stove,his hands moving swiftly over the scorching iron wok as tender green tea leaves dance between his fingers.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the fi eld of animal-origin foods,involving food mate...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the fi eld of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food mater...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identification;cell-cultured meat,regulations and standards.展开更多
The new RE 6 EL from KARL MAYER brings a breath of fresh air to raschel fabric production.Nowadays textile companies increasingly need to produce small production runs and respond to market changes with instantaneous ...The new RE 6 EL from KARL MAYER brings a breath of fresh air to raschel fabric production.Nowadays textile companies increasingly need to produce small production runs and respond to market changes with instantaneous pattern changes in order to operate profitably–meaning they require machines that offer maximum flexibility,reliability and cost efficiency.KARL MAYER understands the challenges of the market and is launching its new RE 6 EL.The Raschel machine offers the core strengths of the classic RSE 6 EL and essentially the same performance parameters,but has been further cost-optimised largely due to local production advantages.This makes the newcomer an efficiency champion in production,especially when it comes to frequent pattern changes.展开更多
Iron deficiency anemia affects approximately 1.62 billion people worldwide,yet traditional iron supplements present bioavailability limitations and gastrointestinal side effects.This randomized,double-blind clinical t...Iron deficiency anemia affects approximately 1.62 billion people worldwide,yet traditional iron supplements present bioavailability limitations and gastrointestinal side effects.This randomized,double-blind clinical trial investigated a novel Auricularia auricula polysaccharide-iron complex(AAPIC)compared with heme iron and ferrous glycinate in 180 iron-deficient adults receiving 30 mg elemental iron daily for 12 weeks.AAPIC achieved comparable hemoglobin improvements(from 98.3±8.7 to 126.5±9.2 g/L)to heme iron(from 97.8±9.1 to 128.3±8.6 g/L)and was significantly superior to ferrous glycinate(from 98.6±8.9 to 119.7±10.3 g/L;p<0.001).Iron absorption efficiency showed AAPIC at 23.7±4.2%,heme iron at 25.1±3.8%,and ferrous glycinate at 18.4±5.1%.Toxicological assessments revealed no hepatotoxicity,nephrotoxicity,or mutagenicity.Gastrointestinal adverse events occurred in 8.3%of AAPIC recipients versus 15.0%with ferrous glycinate and 10.0%with heme iron.The polysaccharide component facilitates iron transport through enhanced intestinal uptake mechanisms.AAPIC represents a promising,well-tolerated alternative with clinical efficacy comparable to established iron formulations.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food mater...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identification;cell-cultured meat,regulations and standards.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food mater...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identification;cell-cultured meat,regulations and standards.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food mater...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identification;cell-cultured meat,regulations and standards.展开更多
Food Science of Animal Products(ISSN: 2958-4124,e-ISSN : 2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food ma...Food Science of Animal Products(ISSN: 2958-4124,e-ISSN : 2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identification;cell-cultured meat,regulations and standards.展开更多
Understanding the molecular responses of tea leaves to mechanical stress is crucial for elucidating the mechanisms of post-harvest quality formation during oolong tea processing.This study employed an integrated multi...Understanding the molecular responses of tea leaves to mechanical stress is crucial for elucidating the mechanisms of post-harvest quality formation during oolong tea processing.This study employed an integrated multi-omics strategy to characterize the changes and interactions among metabolomic(MB),transcriptomic(TX),and proteomic(PT)profiles in mechanically stressed tea leaves.Mechanical stress initially activated damage-associated molecular patterns(DAMPs),including Ca^(2+)signaling,jasmonic acid signaling,and glutathione metabolism pathways.These processes subsequently induced quality-related metabolic pathways(QRMPs),particularly α-linolenic acid and phenylalanine metabolism.Upregulated expression of LOX,ADH1,and PAR genes,together with the increased abundance of their encoded proteins,respectively promoted the accumulation of jasmine lactone,benzyl alcohol,and 2-phenylethanol.These findings indicate that mechanical stress influences the metabolite biosynthesis in tea leaves through coordinated molecular responses.This study provides new insights into the molecular mechanisms underlying tea leaf responses to mechanical stress and a foundation for future investigations into how early molecular events may contribute to post-harvest metabolic changes during oolong tea processing.展开更多
This study investigates the properties of high-purity starches extracted from Polygonum multiflorum(PMS)and Smilax glabra(SGS).The starches were characterized by scanning electron microscopy,Fouriertransform infrared ...This study investigates the properties of high-purity starches extracted from Polygonum multiflorum(PMS)and Smilax glabra(SGS).The starches were characterized by scanning electron microscopy,Fouriertransform infrared spectroscopy,X-ray diffraction,high-performance anion-exchange chromatography,and differential scanning calorimetry.Significant differences were observed in their morphological,physicochemical,and functional properties.PMS had a smaller particle size(13.68 μm),irregular polygonal shape,A-type,lower water absorption(62.67 %),and higher oil absorption(51.17 %).In contrast,SGS exhibited larger particles(31.75 μm),a nearly spherical shape,B-type,higher crystallinity(50.66 %),and greater amylose content(21.54 %),with superior thermal stability,shear resistance,and gelatinization enthalpy.SGS also contained higher resistant starch(83.28 %) and longer average chain length(20.58 %),but showed lower solubility,swelling power,light transmittance,and freeze-thaw stability.The physicochemical properties differences in crystal pattern and particle morphology between PMS and SGS lead to distinct behaviors during in vitro digestion and fermentation.These findings highlight the potential of medicinal plant starches in functional ingredients and industrial processes.展开更多
Antioxidants are used to minimize lipid oxidation. Antioxidants can act as metal chelators and free radical or oxygen scavengers, which can slow the progression of lipid oxidation. Lipid oxidation may have negative ef...Antioxidants are used to minimize lipid oxidation. Antioxidants can act as metal chelators and free radical or oxygen scavengers, which can slow the progression of lipid oxidation. Lipid oxidation may have negative effects on the quality of meat and meat products, causing changes in sensory attributes such as color, texture, odor and flavor, and nutritional quality. Several synthetic antioxidants have been used to successfully prevent lipid oxidation in the meat industry, but consumers are concerned about the health risks related to consumption of some synthetic antioxidants. Therefore, there has been a growing interest in natural antioxidants. Nowadays, compounds obtained from natural sources such as grains, oilseeds, spices, fruit and vegetables have been investigated to decrease the lipid oxidation. In this review, the potential effects of natural antioxidants were evaluated that are widely used in meat and meat products.展开更多
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.
基金supported by the Shanghai Sailing Program(No.21YF1418500)the Shanghai Chenguang Program(No.21CGA70)+1 种基金the three-year action plan for strengthening the construction of the public health system in Shanghai(No.GWVI-11.2-YQ12)Additionally,we would like to thank the Shanghai Oriental Talents Program-Youth Project(Education Platform)for its support of this study.
文摘Aging is a complex biological process characterized by nine hallmarks,including genomic instability,mitochondrial dysfunction,and chronic inflammation,which collectively drive the progression of age-related chronic non-communicable diseases.Phytonutrients,a class of bioactive secondary metabolites abundant in plants,have emerged as a promising research focus for intervening in the aging process due to their multifaceted biological activities.This review systematically elaborates on the molecular mechanisms,key signaling pathways,specifically SIRT1,Nrf2/ARE,and AMPK/mTOR,and the synergistic anti-aging effects of four typical phytonutrient categories:polyphenols(e.g.,resveratrol,quercetin),carotenoids(e.g.,lycopene,astaxanthin),sulfur compounds(e.g.,α-lipoic acid,ergothioneine),and phytoestrogens(e.g.,soybean isoflavones).The evidence indicates that these compounds combat aging through a multidimensional network involving direct antioxidant actions,free radical scavenging,metal chelation,promotion of autophagy,and modulation of inflammatory and epigenetic pathways.Crucially,the review highlights that synergistic interactions between different phytonutrients can significantly enhance their efficacy beyond the effect of any single compound.The aim is to consolidate the anti-aging evidence of phytonutrients and address the current translational challenges,such as bioavailability and a lack of robust human trials,thereby providing a comprehensive theoretical framework for developing effective,diet-centered strategies to promote healthy aging and reduce the global burden of non-communicable diseases.
文摘Agricultural Products Processing and Storage(ISSN 3059-4510,Owner:Hunan Academy of Agricultural Sciences,China.Production and hosting:Springer Nature)is an international,peer-reviewed open access journal with the aim to offer a platform for the rapid dissemination of significant,novel,and high-impact research in the fields of agricultural product processing science,technology,engineering,and nutrition.Additionally,supplemental issues are curated and published to facilitate in-depth discussions on special topics.
文摘On the stone-paved lanes of Songyang County that date back to ancient times,morning mist lingered as a faint fragrance of tea wafted from a century-old house.Inside,Yang Junjie,a tea maker born in the 1980s,worked deftly at the stove,his hands moving swiftly over the scorching iron wok as tender green tea leaves dance between his fingers.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the fi eld of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identification;cell-cultured meat,regulations and standards.
文摘The new RE 6 EL from KARL MAYER brings a breath of fresh air to raschel fabric production.Nowadays textile companies increasingly need to produce small production runs and respond to market changes with instantaneous pattern changes in order to operate profitably–meaning they require machines that offer maximum flexibility,reliability and cost efficiency.KARL MAYER understands the challenges of the market and is launching its new RE 6 EL.The Raschel machine offers the core strengths of the classic RSE 6 EL and essentially the same performance parameters,but has been further cost-optimised largely due to local production advantages.This makes the newcomer an efficiency champion in production,especially when it comes to frequent pattern changes.
文摘Iron deficiency anemia affects approximately 1.62 billion people worldwide,yet traditional iron supplements present bioavailability limitations and gastrointestinal side effects.This randomized,double-blind clinical trial investigated a novel Auricularia auricula polysaccharide-iron complex(AAPIC)compared with heme iron and ferrous glycinate in 180 iron-deficient adults receiving 30 mg elemental iron daily for 12 weeks.AAPIC achieved comparable hemoglobin improvements(from 98.3±8.7 to 126.5±9.2 g/L)to heme iron(from 97.8±9.1 to 128.3±8.6 g/L)and was significantly superior to ferrous glycinate(from 98.6±8.9 to 119.7±10.3 g/L;p<0.001).Iron absorption efficiency showed AAPIC at 23.7±4.2%,heme iron at 25.1±3.8%,and ferrous glycinate at 18.4±5.1%.Toxicological assessments revealed no hepatotoxicity,nephrotoxicity,or mutagenicity.Gastrointestinal adverse events occurred in 8.3%of AAPIC recipients versus 15.0%with ferrous glycinate and 10.0%with heme iron.The polysaccharide component facilitates iron transport through enhanced intestinal uptake mechanisms.AAPIC represents a promising,well-tolerated alternative with clinical efficacy comparable to established iron formulations.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identification;cell-cultured meat,regulations and standards.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identification;cell-cultured meat,regulations and standards.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identification;cell-cultured meat,regulations and standards.
文摘Food Science of Animal Products(ISSN: 2958-4124,e-ISSN : 2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identification;cell-cultured meat,regulations and standards.
基金supported by the National Key Research and Development Program of China(2022YFD2101101)the Earmarked Fund for CARS-19+2 种基金the National Natural Science Foundation of China(32402634)the Modern Agricultural(Tea)Industry Technology System of Fujian Province,China(2025 No.593)the Special Fund for Science and Technology Innovation of Fujian Zhang Tianfu Tea Development Foundation,China(FJZTF01)。
文摘Understanding the molecular responses of tea leaves to mechanical stress is crucial for elucidating the mechanisms of post-harvest quality formation during oolong tea processing.This study employed an integrated multi-omics strategy to characterize the changes and interactions among metabolomic(MB),transcriptomic(TX),and proteomic(PT)profiles in mechanically stressed tea leaves.Mechanical stress initially activated damage-associated molecular patterns(DAMPs),including Ca^(2+)signaling,jasmonic acid signaling,and glutathione metabolism pathways.These processes subsequently induced quality-related metabolic pathways(QRMPs),particularly α-linolenic acid and phenylalanine metabolism.Upregulated expression of LOX,ADH1,and PAR genes,together with the increased abundance of their encoded proteins,respectively promoted the accumulation of jasmine lactone,benzyl alcohol,and 2-phenylethanol.These findings indicate that mechanical stress influences the metabolite biosynthesis in tea leaves through coordinated molecular responses.This study provides new insights into the molecular mechanisms underlying tea leaf responses to mechanical stress and a foundation for future investigations into how early molecular events may contribute to post-harvest metabolic changes during oolong tea processing.
基金supported by the National Natural Science Foundation of China (No.82174074)。
文摘This study investigates the properties of high-purity starches extracted from Polygonum multiflorum(PMS)and Smilax glabra(SGS).The starches were characterized by scanning electron microscopy,Fouriertransform infrared spectroscopy,X-ray diffraction,high-performance anion-exchange chromatography,and differential scanning calorimetry.Significant differences were observed in their morphological,physicochemical,and functional properties.PMS had a smaller particle size(13.68 μm),irregular polygonal shape,A-type,lower water absorption(62.67 %),and higher oil absorption(51.17 %).In contrast,SGS exhibited larger particles(31.75 μm),a nearly spherical shape,B-type,higher crystallinity(50.66 %),and greater amylose content(21.54 %),with superior thermal stability,shear resistance,and gelatinization enthalpy.SGS also contained higher resistant starch(83.28 %) and longer average chain length(20.58 %),but showed lower solubility,swelling power,light transmittance,and freeze-thaw stability.The physicochemical properties differences in crystal pattern and particle morphology between PMS and SGS lead to distinct behaviors during in vitro digestion and fermentation.These findings highlight the potential of medicinal plant starches in functional ingredients and industrial processes.
文摘Antioxidants are used to minimize lipid oxidation. Antioxidants can act as metal chelators and free radical or oxygen scavengers, which can slow the progression of lipid oxidation. Lipid oxidation may have negative effects on the quality of meat and meat products, causing changes in sensory attributes such as color, texture, odor and flavor, and nutritional quality. Several synthetic antioxidants have been used to successfully prevent lipid oxidation in the meat industry, but consumers are concerned about the health risks related to consumption of some synthetic antioxidants. Therefore, there has been a growing interest in natural antioxidants. Nowadays, compounds obtained from natural sources such as grains, oilseeds, spices, fruit and vegetables have been investigated to decrease the lipid oxidation. In this review, the potential effects of natural antioxidants were evaluated that are widely used in meat and meat products.
