Understanding the activity of free radicals in meat is then important,
since high levels of the ROS in meat could reduce its sensory quality
and cause loss of protein functionality
and depletion of essential amino acids like phenylalanine and trypotophan
Also, the degradation of unsaponifiable
and polyunsaturated fatty acid fractions of meat lipids
and the conversion of oxymyoglobin to metmyoglobin pigment resulting in the generation of free radicals might lead
to deterioration of meat protein .
Although antioxidants have the capacity to avert tissue damage by preventing the formation of radicals,
by scavenging them or by promoting their decomposition,
the use of synthetic antioxidants is also found to impose health risks to man. Consequently,
there is a need to explore a suitable alternative from natural sources, such as plant-derived antioxidants,
to combat the challenges of oxidative instability of lipids and protein in meat.
Aside from this, while the interest in oxidative stress and antioxidant activities continues to grow rapidly,
many questions still remain unanswered as to how the chain of events prior to the conversion of muscle to meat can reduce oxidative stress in meat.
In this review,
attempts were made to address these issues and appraise the potential use of natural bioactive compounds from medicinal plants to ameliorate oxidative stress in meat,
to prevent lipid–protein oxidation and improve oxidative stability in meat and meat products.