Table 3.
List of uses of plant extracts as natural antioxidants in meat and meat products.
| Herbal Essential Oil | Target Product | Amount Consumed | Time and Conditions of Storage |
Result | Reference |
|---|---|---|---|---|---|
| Black pepper | Fresh meat | 0.1–0.5% | 9 days at 4 °C | B and C | [61] |
| Guarana seed | Lamb burger | 250 mg/kg | 18 days at 2 °C | B and C | [76] |
| Mesquite leaf | Minced meat | 0.1–0.05% | 10 days at 4 °C | A and C | [73] |
| Moringa | Chicken nuggets | 1–2% | 20 days at 4 °C | A, C and D | [75] |
| Green tea | Chopped cooked ham | 1% | 21 days at 2 °C | C | [77] |
| Oregano | Lamb burger | 13.32, 17.79, 24.01 mL/kg |
120 days at 18 °C | A and C | [67] |
| Chopped cooked ham | 1% | D | [77] |
A = lipid oxidation reduction; B = lipoprotein oxidation reduction; C = reduction of color oxidation; D = decrease sensory degradation.