Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: an overview

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Jayawardana, 2019, Black and green tea (Camellia sinensis L.) extracts as natural antioxidants in uncured pork sausages, J Food Process Preserv, 43, 10.1111/jfpp.13870

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Šojić, 2018, The effect of essential oil and extract from sage (Salvia officinalis L.) herbal dust (food industry by-product) on the oxidative and microbiological stability of fresh pork sausages, LWT - Food Sci Technol, 89, 749, 10.1016/j.lwt.2017.11.055

Ramírez-Rojo, 2019, Inclusion of ethanol extract of mesquite leaves to enhance the oxidative stability of pork patties, Foods, 8, 631, 10.3390/foods8120631

Alirezalu, 2019, Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage, Food Res Int, 120, 839, 10.1016/j.foodres.2018.11.048

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Domínguez, 2020, Tomato as potential source of natural additives for meat industry. A review, Antioxidants, 9, 73, 10.3390/antiox9010073

Vargas-Sánchez, 2019, Propolis extract as antioxidant to improve oxidative stability of fresh patties during refrigerated storage, Foods, 8, 614, 10.3390/foods8120614

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Lorenzo, 2019, Understanding the potential benefits of thyme and its derived products for food industry and consumer health: from extraction of value-added compounds to the evaluation of bioaccessibility, bioavailability, anti-inflammatory, and antimicrobial activities, Crit Rev Food Sci Nutr, 59, 2879, 10.1080/10408398.2018.1477730

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Wang, 2018, Green and solvent-free simultaneous ultrasonic-microwave assisted extraction of essential oil from white and black peppers, Ind Crops Prod, 114, 164, 10.1016/j.indcrop.2018.02.002

Drabova, 2019, Food fraud in oregano: pesticide residues as adulteration markers, Food Chem, 276, 726, 10.1016/j.foodchem.2018.09.143

Fernandes, 2017, Evaluation of oxidative stability of lamb burger with Origanum vulgare extract, Food Chem, 233, 101, 10.1016/j.foodchem.2017.04.100

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Pateiro, 2018, Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactivation, lipid and protein oxidation and antioxidant capacity, Food Res Int, 114, 55, 10.1016/j.foodres.2018.07.047

Sobral de Souza, 2017, LC–MS characterization, anti-kinetoplastide and cytotoxic activities of natural products from Eugenia jambolana Lam. and Eugenia uniflora, Asian Pac J Trop Biomed, 7, 836, 10.1016/j.apjtb.2017.08.007

Kumar, 2018, Anti-oxidant and anti-microbial properties of mutton nuggets incorporated with blends of essential oils, J Food Sci Technol, 55, 821, 10.1007/s13197-017-3009-6

Lorenzo, 2018, Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life, Food Res Int, 114, 47, 10.1016/j.foodres.2018.07.046

Madane, 2019, Drumstick (Moringa oleifera) flower as an antioxidant dietary fibre in chicken meat nuggets, Foods, 8, 307, 10.3390/foods8080307

Pateiro, 2019, Antioxidant active packaging systems to extend the shelf life of sliced cooked ham, Curr Res Food Sci, 1, 24, 10.1016/j.crfs.2019.10.002