Animal Bioscience

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
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Potential of combining natural-derived antioxidants for improving broiler meat shelf-life - A review

  • Andiswa Ntonhle Sithole (Animal and Poultry Science, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal) ;
  • Vuyisa Andries Hlatini (Agricultural Research Council-Animal Production (Nutrition Building)) ;
  • Michael Chimonyo (Faculty of Science, Engineering and Agriculture, University of Venda Private Bag)
  • Received : 2022.05.10
  • Accepted : 2022.08.10
  • Published : 2023.09.01
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Abstract

Synthetic antioxidants have shown adverse effects on consumers. The review, thus, aims to assess the effect of marinating broiler meat with plant leaves-derived antioxidants potential for improving shelf-life and human health. Broiler meat loss and waste due to spoilage is more than three million kg annually, thus, extending shelf-life by reducing initial microbial load and autoxidation is essential. Adding various antioxidants would reduce oxidation of protein and fatty acids improving nutritional shelf-life through synergic interactions. Antioxidant synergetic effects also improves reduction in microbiota proliferation leading to the delayed development of off flavours and deterioration of meat colour. To reduce initial microbial load and autoxidation effects, the inclusion of polyphenols and antioxidants from varying sources by mixing various antioxidants would lead to improved synergic effects.

Keywords

Acknowledgement

The authors would like to thank National Research Foundation and University of KwaZulu-Natal.

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