Antioxidative Effects of Plant Polyphenols and Its Mechanism of Improving Meat Quality

  • ZHENG Hongmei ,
  • WANG Shaoying ,
  • SHI Xin
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  • Key Laboratory of Animal Genetics, Breeding and Reproduction of Shaanxi Province, Laboratory of Animal Fat Deposition and Muscle Development, College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China

Received date: 2019-10-13

  Online published: 2020-05-15

Abstract

With the development of social economy and the improvement of people's living standard, consumers are paying more and more attention to the health and nutrition of meat products. Plant polyphenols have natural antioxidant and antibacterial properties. They can inhibit oxidase activity and promote antioxidant enzyme activity. Numerous studies have shown that plant polyphenols can not only improve meat quality by improving muscle color, pH, shear, drip loss, muscle fiber type, fatty acid composition and other indicators; but also can inhibit the growth of microorganisms in meat products, delay fat oxidation, reduce the loss of nutritional value, and prolong the shelf life of meat products. This review not only describes the application of plant polyphenols in animal husbandry and food industry, but also discusses the mechanism of antioxidant, providing a theoretical basis for the wider application of plant polyphenols.

Cite this article

ZHENG Hongmei , WANG Shaoying , SHI Xin . Antioxidative Effects of Plant Polyphenols and Its Mechanism of Improving Meat Quality[J]. Chinese Journal of Animal Nutrition, 2020 , 32(5) : 2037 -2045 . DOI: 10.3969/j.issn.1006-267x.2020.05.011

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