[1]

OECD and Food and Agriculture Organization of the United Nations. 2021. OECD-FAO Agricultural Outlook. https://doi.org/10.1787/19428846-en

[2]

Ding S, Post MJ, Zhou G. 2021. Perspectives on cultured meat. Food Materials Research 1:3

doi: 10.48130/FMR-2021-0003
[3]

Ben Braïek O, Smaoui S. 2021. Chemistry, Safety, and Challenges of the Use of Organic Acids and Their Derivative Salts in Meat Preservation. Journal of Food Quality 2021:6653190

doi: 10.1155/2021/6653190
[4]

Ashar N, Ali S, Asghar B, Hussnain F, Nasir J, et al. 2022. Application of ultrasound-assisted cooking temperature for improving physicochemical and sensory properties of broiler meat. Food Materials Research 2:16

doi: 10.48130/FMR-2022-0016
[5]

Echegaray N, Hassoun A, Jagtap S, Tetteh-Caesar M, Kumar M, et al. 2022. Meat 4.0: principles and applications of industry 4.0 technologies in the meat industry. Applied Sciences 12(14):6986

doi: 10.3390/app12146986
[6]

ur Rahman U, Sahar A, Ishaq A, Aadil RM, Zahoor T, et al. 2018. Advanced meat preservation methods: A mini review. Journal of Food Safety 38(4):e12467

doi: 10.1111/jfs.12467
[7]

Li M, Lin S, Wang R, Gao D, Bao Z, et al. 2022. Inhibitory effect and mechanism of various fruit extracts on the formation of heterocyclic aromatic amines and flavor changes in roast large yellow croaker (Pseudosciaena Crocea). Food Control 131(1):108410

doi: 10.1016/J.FOODCONT.2021.108410
[8]

Ranjha MMAN, Kanwal R, Shafique B, Arshad RN, Irfan S, et al. 2021. A Critical Review on Pulsed Electric Field: A Novel Technology for the Extraction of Phytoconstituents. Molecules 26(16):4893

doi: 10.3390/molecules26164893
[9]

Shah MA, Bosco SJD, Mir SA. 2014. Plant Extracts as Natural Antioxidants in Meat and Meat Products. Meat Science 98(1):21−33

doi: 10.1016/j.meatsci.2014.03.020
[10]

Kumar P, Kaur S, Goswami M, Singh S, Sharma A, et al. 2021. Antioxidant and antimicrobial efficacy of giloy (Tinospora Cordifolia) stem powder in spent hen meat patties under aerobic packaging at refrigeration temperature (4 ± 1 °C). Journal of Food Processing and Preservation 45(10):e15772

doi: 10.1111/JFPP.15772
[11]

Li F, Zhu Y, Li S, Wang P, Zhang R, et al. 2021. A strategy for improving the uniformity of radio frequency tempering for frozen beef with cuboid and step shapes. Food Control 123(5):107719

doi: 10.1016/J.FOODCONT.2020.107719
[12]

Li S, Zhang Y, Liu S. 2022. Effect of Refrigeration on the Collagen and Texture Characteristics of Yak Meat. Canadian Journal of Animal Science. 102(1):175−83

doi: 10.1139/CJAS-2021-0059
[13]

Bassey AP, Chen Y, Zhu Z, Odeyemi OA, Frimpong EB, et al. 2021. Assessment of quality characteristics and bacterial community of modified atmosphere packaged chilled pork loins using 16S RRNA amplicon sequencing analysis. Food Research International 145(7):110412

doi: 10.1016/J.FOODRES.2021.110412
[14]

Daszkiewicz T, Kondratowicz J. 2020. Fatty acid profile and sensory properties of roe deer meat after modified atmosphere storage. Italian Journal of Food Science 32(3):645−53

doi: 10.14674/IJFS-1599
[15]

Jaspal MH, Ijaz M, Haq HAU, Yar MK, Asghar B, et al. 2021. Effect of oregano essential oil or lactic acid treatments combined with air and modified atmosphere packaging on the quality and storage properties of chicken breast meat. LWT 146(7):111459

doi: 10.1016/J.LWT.2021.111459
[16]

Behera SS, El Sheikha AF, Hammami R, Kumar A. 2020. Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits? Journal of Functional Foods 70(7):103971

doi: 10.1016/J.JFF.2020.103971
[17]

Yim DG, Ali M, Nam KC. 2020. Comparison of meat quality traits in salami added by nitrate-free salts or nitrate pickling salt during ripening. Food Science of Animal Resources 40(1):11−20

doi: 10.5851/KOSFA.2019.E61
[18]

Hygreeva D, Pandey MC, Radhakrishna K. 2014. Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products. Meat Science 98(1):47−57

doi: 10.1016/J.MEATSCI.2014.04.006
[19]

Awad AM, Kumar P, Ismail-Fitry MR, Jusoh S, Ab Aziz MF, et al. 2021a. Green extraction of bioactive compounds from plant biomass and their application in meat as natural antioxidant. Antioxidants 10(9):1465

doi: 10.3390/ANTIOX10091465
[20]

Munekata PES, Rocchetti G, Pateiro M, Lucini L, Domínguez R, et al. 2020. Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: An overview. Current Opinion in Food Science 31(2):81−87

doi: 10.1016/J.COFS.2020.03.003
[21]

Smaoui S, Hlima HB, Mtibaa AC, Fourati M, Sellem I, et al. 2019. Pomegranate peel as phenolic compounds source: Advanced analytical strategies and practical use in meat products. Meat Science 158(12):107914

doi: 10.1016/J.MEATSCI.2019.107914
[22]

Alirezalu K, Pateiro M, Yaghoubi M, Alirezalu A, Peighambardoust SH, et al. 2020. Phytochemical constituents, advanced extraction technologies and techno-functional properties of selected mediterranean plants for use in meat products: A comprehensive review. Trends in Food Science & Technology 100(6):292−306

doi: 10.1016/J.TIFS.2020.04.010
[23]

Beya MM, Netzel ME, Sultanbawa Y, Smyth H, Hoffman LC. 2021. Plant-based phenolic molecules as natural preservatives in comminuted meats: A review. Antioxidants 10(2):263

doi: 10.3390/ANTIOX10020263
[24]

da Silva BD, Bernardes PC, Pinheiro PF, Fantuzzi E, Roberto CD. 2021. Chemical composition, extraction sources and action mechanisms of essential oils: Natural preservative and limitations of use in meat products. Meat Science 176(6):108463

doi: 10.1016/J.MEATSCI.2021.108463
[25]

Efenberger-Szmechtyk M, Nowak A, Czyzowska A. 2021. Plant extracts rich in polyphenols: Antibacterial agents and natural preservatives for meat and meat products. Critical Reviews in Food Science and Nutrition 61(1):149−78

doi: 10.1080/10408398.2020.1722060
[26]

Zangeneh M, Banaeian N, Clark S. 2021. Meta-analysis on energy-use patterns of cropping systems in Iran. Sustainability 13(7):3868

doi: 10.3390/SU13073868
[27]

Orzuna-Orzuna J, Dorantes-Iturbide G, Lara-Bueno A, Mendoza-Martínez G, Miranda-Romero L, et al. 2021. Effects of dietary tannins' supplementation on growth performance, rumen fermentation, and enteric methane emissions in beef cattle: A meta-analysis. Sustainability 13(13):7410

doi: 10.3390/SU13137410
[28]

Liu Z, Feng L, He Y, Yuan S, Xu C. 2022. The association between vitamin D and Hashimoto Thyroiditis: An up-to-date systematic review and meta-analysis. Food Materials Research 2:9

doi: 10.48130/FMR-2022-0009
[29]

Abhijith A, Dunshea FR, Warner RD, Leury BJ, Ha M, et al. 2020. A meta-analysis of the effectiveness of high, medium, and low voltage electrical stimulation on the meat quality of small ruminants. Foods 9(11):1587

doi: 10.3390/FOODS9111587
[30]

Herremans S, Vanwindekens F, Decruyenaere V, Beckers Y, Froidmont E. 2020. Effect of dietary tannins on milk yield and composition, nitrogen partitioning and nitrogen use efficiency of lactating dairy cows: A meta-analysis. Journal of Animal Physiology and Animal Nutrition 104(5):1209−18

doi: 10.1111/JPN.13341
[31]

Lean IJ, Thompson JM, Dunshea FR. 2014. A meta-analysis of zilpaterol and ractopamine effects on feedlot performance, carcass traits and shear strength of meat in cattle. PLoS ONE 9(12):115904

doi: 10.1371/JOURNAL.PONE.0115904
[32]

Higgins JPT, Thompson SG, Deeks JJ, Altman DG. 2003. Measuring Inconsistency in Meta-Analyses. BMJ 327(7414):557−60

doi: 10.1136/BMJ.327.7414.557
[33]

Hedges LV. 1981. Distribution theory for glass's estimator of effect size and related estimators. Journal of Educational Statistics 6:107−28

doi: 10.3102/10769986006002107
[34]

Madebo MP, Zheng Y, Jin P. 2022. Melatonin-Mediated Postharvest Quality and Antioxidant Properties of Fresh Fruits: A Comprehensive Meta-Analysis. Comprehensive Reviews in Food Science and Food Safety 21(4):3205−26

doi: 10.1111/1541-4337.12961
[35]

Borenstein M, Hedges LV, Higgin JPT, Rothstein HR. 2009. Introduction to Meta-Analysis. UK: John Wiley & Sons. 421 pp. https://doi.org/10.1002/9780470743386

[36]

Torres RNS, Moura DC, Ghedini CP, Ezequiel JMB, Almeida MTC. 2020. Meta-Analysis of the Effects of Essential Oils on Ruminal Fermentation and Performance of Sheep. Small Ruminant Research 189(8):106148

doi: 10.1016/J.SMALLRUMRES.2020.106148
[37]

Littell JH, Corcoran J, Pillai V. 2009. Systematic Reviews and Meta-Analysis. UK: Oxford University Press. 210 pp. https://doi.org/10.1093/ACPROF:OSO/9780195326543.001.0001

[38]

Sterne JAC, Harbord RM. 2004. Funnel Plots in Meta-Analysis. The Stata Journal 4(2):127−41

doi: 10.1177/1536867X0400400204
[39]

Ioannidis J, Thomas A. 2007. The appropriateness of asymmetry tests for publication bias in meta-analyses: A large survey. CMAJ 176(8):1091−96

doi: 10.1503/CMAJ.060410
[40]

Al-Juhaimi FY, Almusallam IA, Mohamed Ahmed IA, Ghafoor K, Babiker EE. 2020. Potential of Acacia Nilotica fruit flesh extract as an anti-oxidative and anti-microbial agent in beef burger. Journal of Food Processing and Preservation 44(7):e14504

doi: 10.1111/JFPP.14504
[41]

Hastaoğlu E, Vural H, Can ÖP. 2021. Effects of Thymol and Rosemary Essential Oils and Red Beet Extract on Low-Nitrite and Carmine-Free Beef Mortadella. Journal of Food Processing and Preservation 45(10):e15855

doi: 10.1111/jfpp.15855
[42]

Wu J, Li R, Zhang M, Shan K, Jia X, et al. 2021. Microbiota changes on the surface of pig carcasses during refrigerated transportation and marketing. Food Materials Research 1:4

doi: 10.48130/FMR-2021-0004
[43]

Rothstein HR, Sutton AJ, Borenstein M. 2005. Publication Bias in Meta-Analysis: Prevention, Assessment and Adjustments. UK: John Wiley & Sons. pp. 356. https://doi.org/10.1002/0470870168

[44]

Sterne JAC, Sutton AJ, Ioannidis JPA, Terrin N, Jones DR, et al. 2011. Recommendations for Examining and interpreting funnel plot asymmetry in meta-analyses of randomised controlled trials. BMJ 343:d4002

doi: 10.1136/BMJ.D4002
[45]

Jiang J, Xiong YL. 2016. Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review. Meat Science 120(10):107−17

doi: 10.1016/J.MEATSCI.2016.04.005
[46]

Zhang W, Xiao S, Samaraweera H, Lee EJ, Ahn DU. 2010. Improving functional value of meat products. Meat Science 86(1):15−31

doi: 10.1016/J.MEATSCI.2010.04.018
[47]

Hagerman AE, Riedl KM, Jones GA, Sovik KN, Ritchard NT, et al. 1998. High molecular weight plant polyphenolics (Tannins) as biological antioxidants. Journal of Agricultural and Food Chemistry 46(5):1887−92

doi: 10.1021/JF970975B
[48]

Domínguez R, Gullón P, Pateiro M, Munekata PES, Zhang W, et al. 2020. Tomato as potential source of natural additives for meat industry. A Review. Antioxidants 9(1):73

doi: 10.3390/ANTIOX9010073
[49]

Torres-Martínez BDM, Vargas-Sánchez RD, Torrescano-Urrutia GR, Esqueda M, Rodríguez-Carpena JG, et al. 2022. Pleurotus genus as a potential ingredient for meat products. Foods 11(6):779

doi: 10.3390/FOODS11060779
[50]

Yin Z, Liu F, Gu X, Zhang L, Ma Y, et al. 2022. A comparison of hepatic lipid metabolism and fatty acid composition in muscle between Duroc × Landrace × Yorkshire and Tibetan pigs from three regions. Food Materials Research 2:7

doi: 10.48130/FMR-2022-0007
[51]

Mireles Arriaga AI, de Guanajuato U, Ruiz-Nieto JE, Juárez Abraham MR, Mendoza Carrillo M, et al. 2017. Functional restructured meat: applications of ingredients derived from plants. Revista Vitae 24(3):196−204

doi: 10.17533/UDEA.VITAE.V24N3A05
[52]

Ferysiuk K, Wójciak KM. 2020. Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients. Antioxidants 9(8):711

doi: 10.3390/ANTIOX9080711
[53]

Vuorela S, Salminen H, Mäkelä M, Kivikari R, Karonen M, et al. 2005. Effect of plant phenolics on protein and lipid oxidation in cooked pork meat patties. Journal of Agricultural and Food Chemistry 53(22):8492−97

doi: 10.1021/JF050995A
[54]

Zhou T, Gao H, Xing B, Bassey A, Yang L, et al. 2022. Effect of heating temperature and time on the formation of volatile organic compounds during reactions between linoleic acid and free amino acids or myofibrillar proteins. International Journal of Food Science & Technology 57:7644−52

doi: 10.1111/ijfs.16107
[55]

Kumar Y, Yadav DN, Ahmad T, Narsaiah K. 2015. Recent trends in the use of natural antioxidants for meat and meat products. Comprehensive Reviews in Food Science and Food Safety 14(6):796−812

doi: 10.1111/1541-4337.12156
[56]

Chan WK, Faustman C, Yin M, Decker EA. 1997. Lipid oxidation induced by oxymyoglobin and metmyoglobin with involvement of H2O2 and superoxide anion. Meat Science 46(2):181−90

doi: 10.1016/S0309-1740(97)00014-4
[57]

Yogesh K, Ali J. 2012. Antioxidant potential of thuja (Thuja Occidentalis) cones and peach (Prunus Persia) seeds in raw chicken ground meat during refrigerated (4 ± 1 °C) storage. Journal of Food Science and Technology 51(8):1547−53

doi: 10.1007/S13197-012-0672-5
[58]

Tyagi T, Agarwal M. 2017. Antioxidant properties and phenolic compounds in methanolic extracts of Eichhornia Crassipes. Research Journal of Phytochemistry 11(2):85−89

doi: 10.3923/RJPHYTO.2017.85.89
[59]

Ruan C, Kong J, He X, Hu B, Zeng X. 2022. Interaction between polyphenols and amyloids: from the view of prevention of protein misfolding disorders related diseases. Food Materials Research 2:2

doi: 10.48130/FMR-2022-0002
[60]

Komes D, Belščak-Cvitanović A, Horžić D, Rusak G, Likić S, et al. 2011. Phenolic composition and antioxidant properties of some traditionally used medicinal plants affected by the extraction time and hydrolysis. Phytochemical Analysis 22(2):172−80

doi: 10.1002/PCA.1264
[61]

Ozsoy N, Candoken E, Akev N. 2009. Implications for degenerative disorders: antioxidative activity, total phenols, flavonoids, ascorbic acid, β-carotene and β-tocopherol in Aloe Vera. Oxidative Medicine and Cellular Longevity 2(2):99−106

doi: 10.4161/OXIM.2.2.8493
[62]

Wanasundara UN, Shahidi F. 1998. Antioxidant and pro-oxidant activity of green tea extracts in marine oils. Food Chemistry 63(3):335−42

doi: 10.1016/S0308-8146(98)00025-9
[63]

Engel E, Ratel J, Bouhlel J, Planche C, Meurillon M. 2015. Novel approaches to improving the chemical safety of the meat chain towards toxicants. Meat Science 109(11):75−85

doi: 10.1016/J.MEATSCI.2015.05.016
[64]

Moure A, Cruz JM, Franco D, Domı́nguez JM, Sineiro J, et al. 2001. Natural antioxidants from residual sources. Food Chemistry 72(2):145−71

doi: 10.1016/S0308-8146(00)00223-5
[65]

Miranda S, Vilches P, Suazo M, Pavez L, García K, et al. 2020. Melatonin triggers metabolic and gene expression changes leading to improved quality traits of two sweet cherry cultivars during cold storage. Food Chemistry 319(7):126360

doi: 10.1016/J.FOODCHEM.2020.126360
[66]

Yun Z, Gao H, Chen X, Chen Z, Zhang Z, et al. 2021. Effects of hydrogen water treatment on antioxidant system of litchi fruit during the pericarp browning. Food Chemistry 336(1):127618

doi: 10.1016/J.FOODCHEM.2020.127618
[67]

Balogh Z, Gray JI, Gomaa EA, Booren AM. 2000. Formation and Inhibition of Heterocyclic Aromatic Amines in Fried Ground Beef Patties. Food and Chemical Toxicology 38(5):395−401

doi: 10.1016/S0278-6915(00)00010-7
[68]

Jongberg S, Tørngren MA, Gunvig A, Skibsted LH, Lund MN. 2013. Effect of green tea or rosemary extract on protein oxidation in bologna type sausages prepared from oxidatively stressed pork. Meat Science 93(3):538−46

doi: 10.1016/J.MEATSCI.2012.11.005
[69]

Álvarez D, Delles RM, Xiong YL, Castillo M, Payne FA, et al. 2011. Influence of Canola-Olive Oils, Rice Bran and Walnut on Functionality and Emulsion Stability of Frankfurters. LWT - Food Science and Technology 44(6):1435−42

doi: 10.1016/J.LWT.2011.01.006
[70]

Gao H, Lu Z, Yang Y, Wang D, Yang T, et al. 2018. Melatonin treatment reduces chilling injury in peach fruit through its regulation of membrane fatty acid contents and phenolic metabolism. Food Chemistry 245(4):659−66

doi: 10.1016/J.FOODCHEM.2017.10.008
[71]

Wang F, Zhang X, Yang Q, Zhao Q. 2019. Exogenous melatonin delays postharvest fruit senescence and maintains the quality of sweet cherries. Food Chemistry 301(12):125311

doi: 10.1016/J.FOODCHEM.2019.125311
[72]

Saleh E, Morshdy AE, El-Manakhly E, Al-Rashed S, F Hetta H, et al. 2020. Effects of olive leaf extracts as natural preservative on retailed poultry meat quality. Foods 9(8):1017

doi: 10.3390/FOODS9081017
[73]

Fernández-López J, Zhi N, Aleson-Carbonell L, Pérez-Alvarez JA, Kuri V. 2005. Antioxidant and antibacterial activities of natural extracts: application in beef meatballs. Meat Science 69(3):371−80

doi: 10.1016/J.MEATSCI.2004.08.004
[74]

Mueller M, Hobiger S, Jungbauer A. 2010. Anti-inflammatory activity of extracts from fruits, herbs and spices. Food Chemistry 122(4):987−96

doi: 10.1016/J.FOODCHEM.2010.03.041
[75]

Lemay M. 2006. Anti-Inflammatory Phytochemicals: In Vitro and Ex Vivo Evaluation. In Phytochemicals, eds. Meskin MS, Bidlack WR, Randolph RK. Boca Raton, FL: CRC Press. pp. 41−60. https://doi.org/10.1201/9781420005905

[76]

Yoshino K, Higashi N, Koga K. 2006. Antioxidant and Antiinflammatory Activities of Oregano Extract. Journal of Health Science 52(2):69−173

doi: 10.1248/JHS.52.169
[77]

Sharma N, Biswas S, Al-Dayan N, Alhegaili AS, Sarwat M. 2021. Antioxidant role of kaempferol in prevention of hepatocellular carcinoma. Antioxidants 10(9):1419

doi: 10.3390/ANTIOX10091419
[78]

Kang F, Zhang S, Chen D, Tan J, Kuang M, et al. 2021. Biflavonoids from Selaginella Doederleinii as Potential Antitumor Agents for Intervention of Non-Small Cell Lung Cancer. Molecules 26(17):5401

doi: 10.3390/MOLECULES26175401
[79]

Chen YC, Chia Y, Huang BM. 2021. Phytochemicals from Polyalthia species: Potential and implication on anti-oxidant, anti-inflammatory, anti-cancer, and chemoprevention activities. Molecules 26(17):5369

doi: 10.3390/MOLECULES26175369
[80]

Martínez-Graciá C, González-Bermúdez CA, Cabellero-Valcárcel AM, Santaella-Pascual MS, Frontela-Saseta C. 2015. Use of herbs and spices for food preservation: advantages and limitations. Current Opinion in Food Science 6(12):38−43

doi: 10.1016/J.COFS.2015.11.011