Manufacturers often add antioxidants to meat in order to preserve color, prevent decomposition and delay the development of unpleasant flavors. But with an increasing amount of consumers demanding simpler, natural ingredients, many in the food industry are turning to plant extracts, herbs, spices and essential oils in place of synthetic antioxidants.

In a new article, published by the Institute of Food Technologists, researchers from Punjab Agricultural University in India identified 27 natural ingredients that can be used as antioxidants in meat and meat products. These ingredients rage from mustard leaf kimchi extract for raw ground pork meat to pomegranate juice for cooked chicken patties.