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Red propolis in lamb sausages is a healthy option with good prospects for replacing synthetic antioxidants with natural products. The extract is added with the aim of reducing lipid oxidation during storage, showing that natural antioxidants can be a more efficient and healthier option than synthetic ones. This chapter describes the methodologies for preparing the propolis extract, making fresh lamb sausages, and evaluating the oxidative stability of meat products.

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Direct Application of Polyphenols (Phenolic Acids and Other Polyphenolics) in Fresh Meat Products: Application of Red Propolis Extract in Fresh Lamb Sausage

  • 章节

  • 发表日期：

    2026年

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  • Luciana Ruggeri Menezes Gotardo,
  • Heloísa Valarine Battagin,
  • Dannaya Julliethy Gomes Quirino,
  • Carmen Sílvia Fávaro-Trindade,
  • Severino Mathias de Alencar,
  • Marco Antonio Trindade

摘要

Red propolis in lamb sausages is a healthy option with good prospects for replacing synthetic antioxidants with natural products. The extract is added with the aim of reducing lipid oxidation during storage, showing that natural antioxidants can be a more efficient and healthier option than synthetic ones. This chapter describes the methodologies for preparing the propolis extract, making fresh lamb sausages, and evaluating the oxidative stability of meat products.