CAJ | 학술논문

　　天然抗氧化剂因其具有无毒、无害、无副作用等优点越来越受到青睐，在肉类工业领域具有广阔的应用前景。该文概述了肉制品中脂肪氧化和蛋白质氧化的发生机理、天然抗氧化剂的抗氧化机理及其应用，并对植物提取物在肉制品抗氧化研究中存在的问题进行了总结。开发安全、高效、成本低廉的天然抗氧化剂应用于肉制品中将会是今后重要的研究方向。
　　천연항양화제인기구유무독、무해、무부작용등우점월래월수도청래，재육류공업영역구유엄활적응용전경。해문개술료육제품중지방양화화단백질양화적발생궤리、천연항양화제적항양화궤리급기응용，병대식물제취물재육제품항양화연구중존재적문제진행료총결。개발안전、고효、성본저렴적천연항양화제응용우육제품중장회시금후중요적연구방향。
Natural antioxidants have become more popular in the meat industry as it’s advances of high safety,an-ti-oxidation ability,anti-bacterial activity,and no side effects,and it will has broad prospects in the field of meat industry. This paper outlines the meat fat oxidation and protein oxidation mechanism,the application and the mechanism of natural antioxidants,at the end we conclude the status of the plant extract research in meat prod-ucts. It will be an important research direction that developing safe,effective and cheap natural antioxidant for meat products.