engleski

Natural antioxidants in poultry products

The human population is projected to be around 10 billion people by 2050. This will result in an increase in total global food demand of 35% to 56% between 2010 and 2050. Therefore, food producers' main goal should be to increase the yield and quality of food products. Consumer income fluctuations can effect changes in diet and the types of food purchased. The use of natural antioxidants may satisfy the growing interest of poultry consumers, on the condition that they prove to be safe and effective. In numerous studies in the food science area, there is a trend toward utilizing natural antioxidants as replacements for synthetic ones. The aim of this study is to provide a review of recent studies which describe the use of natural antioxidants in poultry meat production and their effect on final product quality. The collected data show that natural antioxidants are crucial food additives that could affect the extended shelf life of food, including poultry meat products, and maintain optimal product quality.

natural antioxidants ; quality of poultry products ; food demand

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