Part of the book: Lipid Peroxidation
Aromatic plants are gaining importance in recent years as potential sources of natural food preservatives due to the growing interest in the development of safe and effective natural food preservation. The use of vegetal substances with antimicrobial and antioxidant properties to increase the shelf life in meat and meat products is a promising technology. Taking into account that the diet with antioxidant may be absorbed and prevent lipid oxidation and colour deterioration, the possibility of feeding animal diets contains aromatic and medicinal plant (as thyme leaf, rosemary and sage) as natural antioxidants and antimicrobials represent a very interesting opportunity to replace synthetic antioxidants. In this sense, herbs of the Labiatae family, such as rosemary and sage, have been extensively studied for antioxidant and antimicrobial activities in a variety of systems. This review gives an overview of the current knowledge and recent trends in the use of plant-derived compounds from aromatic and medicinal as antimicrobials and antioxidant in animal diet and its effect on meat quality, their potentials and challenges.
Part of the book: Active Ingredients from Aromatic and Medicinal Plants