Poultry meat quality preservation by plant extracts: an overview.

Očuvanje kvaliteta mesa živine biljnim ekstraktima: pregledni rad.

Poultry meat is appreciated by consumers for its nutritional value, low fat content, versatility of use in various cuisines and affordable prices. However, its susceptibility to spoilage due to multiple pre-slaughter and processing factors poses challenges for the meat industry, especially in developing countries. To improve the safety of poultry products, synthetic preservatives like nitrites, butylated hydroxytoluene and sulphites are used. Currently, these additives/preservatives have, however, raised concerns about their impact on human health, prompting a shift from consumers toward natural alternatives, such as medicinal and aromatic plants. Therefore, this paper delves into the potential of plant extracts as natural preservatives for improving the quality and shelf-life of chicken meat and processed products. It provides an overview of the various plant extracts and essential oils that have demonstrated antimicrobial, antioxidant and enzyme inhibitory properties, without compromising the sensory attributes of the products. Different incorporation methods are discussed, including direct incorporation or marination in aqueous and/or alcoholic extracts, and the use of essential oils, including for in vivo animal feed supplementation. Overall, each method influences the final product quality differently. We further summarised the current knowledge about the mechanisms of action of the plant extracts tested, even though they are not fully elucidated. Despite the benefits of these compounds, some challenges have to be addressed, including standardising the composition of the extracts, harmonising the sensitivity of the bioactive compounds with the processing conditions, ensuring cost effectiveness and obtaining regulatory approvals for their use. The scaling up of production to meet industry demands also presents some technical challenges. Overall, the application of natural plant preservatives not only enhances chicken meat quality, but also could support the meat industry to align with the evolving consumer expectations for sustainable food products. [ABSTRACT FROM AUTHOR]

Potrošači cene meso živine zbog njegove nutritivne vrednosti, niskog sadržaja masti, raznovrsnosti upotrebe u raznim kuhinjama i pristupačnih cena. Međutim, njegova podložnost kvarenju kao posledice više faktora pre klanja i prerade predstavlja izazov za industriju mesa, posebno u zemljama u razvoju. Da bi se poboljšala bezbednost živinskih proizvoda, koriste se sintetički konzervansi kao što su nitriti, butilovani hidroksitoluen i sulfiti. Trenutno, ovi aditivi/konzervansi, međutim, izazvaju zabrinutost zbog njihovog uticaja na zdravlje ljudi, što je dovelo do pomeranja kod potrošača na prirodne alternative, kao što su lekovite i aromatične biljke. Stoga se ovaj rad bavi potencijalom biljnih ekstrakata kao prirodnih konzervansa za poboljšanje kvaliteta i roka trajanja pilec'eg mesa i prerađevina. Ovaj rad pruža pregled različitih biljnih ekstrakata i eteričnih ulja koja su pokazala antimikrobna, antioksidativna i inhibitorna svojstva enzima, bez ugrožavanja senzornih atributa proizvoda. Razmatraju se različite metode inkorporacije, uključujuc'i direktnu inkorporaciju ili mariniranje u vodene i/ili alkoholne ekstrakte, i upotrebu eteričnih ulja, uključujuc'i in vivo suplementaciju stočnom hranom. Sve u svemu, svaka metoda različito utiče na kvalitet finalnog proizvoda. Dalje smo sumirali sadašnja saznanja o mehanizmima delovanja testiranih biljnih ekstrakata, iako nisu u potpunosti razjašnjeni. Uprkos prednostima ovih jedinjenja, potrebno je rešiti neke izazove, uključujuc'i standardizaciju sastava ekstrakata, usklađivanje osetljivosti bioaktivnih jedinjenja sa uslovima obrade, obezbeđivanje isplativosti i dobijanje regulatornih odobrenja za njihovu upotrebu. Povec'anje proizvodnje u cilju zadovoljavanja potreba industrije takođe predstavlja neke tehničke izazove. Sve u svemu, primena prirodnih biljnih konzervansa ne samo da poboljšava kvalitet pilec'eg mesa, vec' bi takođe mogla da podrži mesnu industriju u smislu uskladjivanja sa očekivanjima potrošača u razvoju za održive prehrambene proizvode. [ABSTRACT FROM AUTHOR]