Biogenic Amines In Poultry Meat And Poultry Products Formation, Appearance, And Methods Of Reduction

Biogenic amines are naturally occurring compounds that form in poultry meat during storage as bacteria break down amino acids (the building blocks of proteins). While poultry is an excellent source of nutrients and protein, these compounds can accumulate over time and become potentially harmful if consumed in large amounts. The formation of biogenic amines is essentially a sign of food spoilage - the longer meat is stored, especially under poor conditions, the more these compounds develop.

This research reviewed various methods to prevent or reduce biogenic amine formation in poultry products. The scientists examined both traditional preservation techniques and newer approaches, including special packaging methods, high-pressure treatments, ozonation, radiation, and the use of natural compounds like essential oils and organic acids. They found that certain herbal extracts and plant-based compounds (phytobiotics) show particular promise - not only do they help reduce harmful biogenic amine formation, but they may also improve overall meat quality.

The findings are relevant to metabolic health because biogenic amines can interfere with normal body functions when consumed in excess, potentially affecting digestion, blood pressure, and other metabolic processes. Currently, there are no established safety limits for these compounds in poultry, making this research particularly important for food safety.

From a clinical perspective, this research supports choosing fresher poultry products and proper storage practices. It also highlights the potential benefits of naturally-preserved meats and may inform future recommendations about poultry consumption as part of a healthy, longevity-focused diet.