ABSTRACT
Abstract ......................................................................................................96 3.1 Introduction .......................................................................................96 3.2 Antioxidants: Mechanism of Action .................................................97 3.3 Synthetic or Natural? ........................................................................99 3.4 Natural Antioxidants .........................................................................99 3.5 Natural Antioxidants in Meat System .............................................102 3.6 Market Potential ..............................................................................124 3.7 Future Prospects ..............................................................................125 3.8 Conclusion ......................................................................................126 Keywords .................................................................................................127 References ................................................................................................127
