Spicy and Aromatic Plants for Meat and Meat Analogues Applications

Overview

Journal Plants (Basel)

Date 2022 Apr 12

PMID 35406940

Authors

Romina Alina Marc Vlaic

Vlad Muresan

Andruta E Muresan

Crina Carmen Muresan

Anda E Tanislav

Andreea Puscas

Georgiana Smaranda Martis Petrut

Rodica Ana Ungur

Affiliations

Soon will be listed here.

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.

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