Natural ingredients having potential to improve shelf life and safety of meat and meat products: a review

Namrata Agrawal and Pradeep Kumar Singh

Arab Gulf Journal of Scientific Research, 2026, vol. 44, issue 1, 79-95

Abstract: PurposeThis review critically synthesizes recent advances on natural preservatives used to enhance the safety, quality and shelf life of meat and meat products.Design/methodology/approachWith an increasing number of cases and deaths due to contaminated food, there is a pressing need for effective preservation methods. Concerns about the impact of synthetic preservatives on health have led to growing interest in natural preservatives.FindingsPlant-derived essential oils (rosemary, thyme, oregano and cinnamon) showed the strongest antimicrobial effects, typically achieving 1–4 log CFU/g reductions and delaying lipid oxidation by 7–15 days, while flavonoids (green tea, grape seed and propolis) reduced oxidative rancidity by 25–60%. Organic acids such as lactic and citric acid consistently produced 2–3 log reductions in pathogens. Among animal-based preservatives, lysozyme and lactoferrin ensured targeted inhibition of Listeria, Staphylococcus aureus and E. coli. Microbial-derived systems particularly nisin, pediocin and sakacin were the most potent clean-label antimicrobials, delivering 2–6 log reductions showing strong compatibility with ready to eat, fermented and vacuum-packed meats.Originality/valueA key originality of this review lies in its cross-category comparative analysis between plant, animal and microbial systems combined with mechanism-based classification, dose response synthesis and shelf-life outcomes, which are seldom integrated in prior reviews. Emerging delivery technologies including nanoemulsions, nanoliposomes, microencapsulation, nano-chitosan coatings and active packaging films were identified as critical enhancers that improve bioactive stability, reduce effective doses and minimize sensory changes.

Keywords: Natural preservatives; Essential oils; Flavonoids; Organic acids; Meat quality; Meat safety (search for similar items in EconPapers)
Date: 2026
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Persistent link: https://EconPapers.repec.org/RePEc:eme:agjsrp:agjsr-06-2025-0108

DOI: 10.1108/AGJSR-06-2025-0108

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