Practical use of natural antioxidants in meat products in the U.S.: A review

Historically, meat and poultry processors in the U.S. have relied on the use of synthetic antioxidants like butylated hydroxyanisole, butylated hydroxytoluene, tert-butylhydroquinone, and propyl gallate, as well as tocopherols to prevent lipid and protein oxidation. There is a trend towards utilizing natural antioxidants as replacements for synthetic ones. Some processors are already using multi-functional ingredients, such as rosemary and oregano, approved for use as spices and natural flavors to curb oxidation. Yet, there are still other ingredients that have not been applied in this fashion. Spices and natural flavors can often be incorporated in products that have defined statements of identity or composition. Further, these ingredients allow the processor to transition to a clean label without compromising the shelf life and quality of the products. Spices and natural flavors may have higher minimum effective concentrations than their synthetic counterparts, but they will offer increased consumer acceptability, decreased potential health risks, and can often achieve the same degree of oxidation prevention. •Some U.S. meat & poultry regulations can be difficult to decipher, and leave room for interpretation.•In practice, only five ingredients are approved as antioxidants for use in meat & poultry products.•Strict regulations apply for antioxidants, but other allowable ingredients can perform similarly.•Replacement of synthetic antioxidants with natural ingredients in certain products is a challenge.•Processors will benefit from a better understanding of their options when navigating regulations.