Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products

• Overview of plant based derivatives for development of healthier meat products.
• Use of natural antioxidants as lipid oxidation inhibitors in meat products.
• Vegetable oils and plant fibers as fat replacers for low fat meat products.
• Derivatives of spices and herbs as natural antimicrobials in meat products.

Growing concern about diet and health has led to development of healthier food products. In general consumer perception towards the intake of meat and meat products is unhealthy because it may increase the risk of diseases like cardiovascular diseases, obesity and cancer, because of its high fat content (especially saturated fat) and added synthetic antioxidants and antimicrobials. Addition of plant derivatives having antioxidant components including vitamins A, C and E, minerals, polyphenols, flavanoids and terpenoids in meat products may decrease the risk of several degenerative diseases. To change consumer attitudes towards meat consumption, the meat industry is undergoing major transformations by addition of nonmeat ingredients as animal fat replacers, natural antioxidants and antimicrobials, preferably derived from plant sources.