Whey We Extend the Food Shelf Life by Aid of Natural Antioxidants?

Fahim A Shaltout
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Fahim A Shaltout: Food Control Department, Faculty of Veterinary Medicine, Benha University, Egypt

Biomedical Journal of Scientific & Technical Research, 2024, vol. 59, issue 1, 51057-51066

Abstract: The Meat products are highly nutritious foods, as they are sources of proteins, fats, vitamins, and minerals. Due to their chemical characteristics and modifications resulting from processing, the meat products are very susceptible to oxidation and microbial contamination, which justifies the use of various food additives, such as antioxidants and preservatives, represented mainly by synthetic compounds whose consumption is related to several health risk factors.

Keywords: Journals on Medical Drug and Therapeutics; Journals on Emergency Medicine; Physical Medicine and Rehabilitation; Journals on Infectious Diseases Addiction Science and Clinical Pathology; Open Access Clinical and Medical Journal; Journals on Biomedical Science; List of Open Access Medical Journal; Journals on Biomedical Engineering; Open Access Medical Journal; Biomedical Science Articles; Journal of Scientific and Technical Research (search for similar items in EconPapers)
Date: 2024
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Persistent link: https://EconPapers.repec.org/RePEc:abf:journl:v:59:y:2024:i:1:p:51057-51066

DOI: 10.26717/BJSTR.2024.59.009235

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