Using plant-based compounds as preservatives for meat products: A review

Area of Science:

• Food Science
• Natural Product Chemistry
• Food Safety

Background:

• Meat and meat products (MP) are susceptible to oxidation and microbial spoilage, impacting nutritional quality, safety, and shelf life.
• Auto-oxidation generates harmful compounds like reactive oxygen species, biogenic amines, and malonaldehyde (MDA).
• Current preservation methods often fall short, necessitating novel approaches.

Purpose of the Study:

• To review the role of bioactive compounds (BC) in preserving meat and meat products.
• To explore the potential of plant-derived BC as natural preservatives.
• To assess the impact of BC on the oxidative and microbial stability of MP.

Main Methods:

• Literature review on the application of bioactive compounds in meat preservation.
• Analysis of antioxidant and antimicrobial properties of various BC (polyphenols, flavonoids, tannins, etc.).
• Evaluation of optimal concentrations and potential adverse effects of BC addition.

Main Results:

• Bioactive compounds, especially plant-derived antioxidants, effectively reduce auto-oxidation and microbial proliferation in MP.
• BC can improve sensory attributes (color, texture) and physicochemical properties of MP.
• Optimal BC concentrations (0.025–2.5%) enhance preservation, while improper use can yield negative outcomes.

Conclusions:

• Bioactive compounds are safe, natural preservatives for meat products, extending shelf life and improving quality.
• Combining BC with technologies like encapsulation and intelligent films offers synergistic preservation effects.
• Further research into traditional plant sources is recommended for novel MP preservation strategies.