The lipoperoxidation and the oxidation of pigments and proteins reduces the quality and nutritional value of meat products. The use of antioxidants slows down this reaction, preserving the characteristics of the product during its storage and prolonging its useful life. The use of synthetic antioxidants in food products has been the subject of several toxicological studies. Currently, the call for antioxidants from natural sources stands out. Investigations in this sense should be conducted considering the complex mechanism of reactive oxygen species (ROS) and interactions with cellular constituents to elucidate the mechanism of action of synthetic antioxidants and natural sources. Although natural additives appear as an alternative to meet the various market niches and associate natural antioxidants to active packaging as they are progressively released into the product. In this review, we present research with natural antioxidants that could be used satisfactorily in meat products, in addition to recent studies that use them in active packaging.

脂过氧化以及色素和蛋白质的氧化会降低肉制品的质量和营养价值。抗氧化剂的使用减慢了该反应的速度，在产品存储过程中保留了其特性并延长了其使用寿命。在食品中使用合成抗氧化剂已成为数项毒理学研究的主题。目前，对天然来源的抗氧化剂的呼吁引人注目。在这种意义上的研究应考虑到活性氧（ROS）的复杂机理以及与细胞成分的相互作用，以阐明合成抗氧化剂和天然来源的作用机理。尽管天然添加剂似乎可以满足各种市场需求，并随着它们逐渐释放到产品中而将天然抗氧化剂与活性包装结合起来。在这篇综述中，除了目前在活性包装中使用抗氧化剂的最新研究之外，我们还提出了可以在肉类产品中令人满意地使用的天然抗氧化剂的研究。