Spicy and Aromatic Plants for Meat and Meat Analogues Applications
Romina Alina Marc, Vlad Mureşan, Andruţa Elena Mureşan, Crina Mureșan, Anda Elena Tanislav, Andreea Pușcaș, Georgiana Smaranda Marțiș, Rodica Ana Ungur
Abstract
Aromatic and spicy plants are an important factor that contributes not only to improving the taste of meat, meat products, and meat analogues, but also to increasing the nutritional value of the products to which they are added. The aim of this paper is to present the latest information on the bioactive antioxidant and antimicrobial properties of the most commonly used herbs and spices (parsley, dill, basil, oregano, sage, coriander, rosemary, marjoram, tarragon, bay, thyme, and mint) used in the meat and meat analogues industry, or proposed to be used for meat analogues.
Topics & Concepts
Food scienceTasteAntimicrobialAromatic plantsSAGEMeat packing industryBiologyChemistryBotanyMicrobiologyPhysicsNuclear physicsEssential Oils and Antimicrobial ActivityPhytochemicals and Antioxidant ActivitiesMeat and Animal Product Quality