Natural Additives for Sustainable Meat Preservation: Salicornia ramosissima and Acerola Extract in Mertolenga D.O.P. Meat

Gonçalo Melo, Joana Paiva, Carla Gonçalves, Sónia Saraiva, Madalena Faria, Tânia Silva-Santos, Márcio Moura-Alves, Juan García-Díez, José M. M. M. de Almeida, Humberto Rocha and Cristina Saraiva ()
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Gonçalo Melo: Department of Veterinary Sciences, School of Agricultural and Veterinary Sciences, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
Joana Paiva: Department of Veterinary Sciences, School of Agricultural and Veterinary Sciences, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
Carla Gonçalves: CITAB—Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
Sónia Saraiva: Department of Veterinary Sciences, School of Agricultural and Veterinary Sciences, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
Madalena Faria: Department of Veterinary Sciences, School of Agricultural and Veterinary Sciences, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
Tânia Silva-Santos: Institute of Public Health of the University of Porto (ISPUP), 4050-600 Porto, Portugal
Márcio Moura-Alves: Department of Veterinary Sciences, School of Agricultural and Veterinary Sciences, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
Juan García-Díez: Department of Veterinary Sciences, School of Agricultural and Veterinary Sciences, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
José M. M. M. de Almeida: Centre for Applied Photonics, INESC TEC—Institute for Systems and Computer Engineering, Technology and Science, 4150-179 Porto, Portugal
Humberto Rocha: Promert—Mertolenga Cattle Producers Association, 7006-806 Évora, Portugal
Cristina Saraiva: Department of Veterinary Sciences, School of Agricultural and Veterinary Sciences, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal

Resources, 2025, vol. 14, issue 10, 1-15

Abstract: The search for natural additives from underutilized halophytes and fruit by-products aligns with circular economy principles, addressing consumer demand for healthier and more sustainable alternatives to salt and synthetic antioxidants in foods. Salicornia ramosissima , a halophytic plant rich in minerals, and Malpighia emarginata (acerola), a fruit rich in bioactive compounds, were selected for their potential to enhance meat preservation while reducing reliance on conventional salt and chemical additives. This study evaluated the effects of replacing salt with S. ramosissima powder (1% and 2%) and adding acerola extract (0.3%) in Mertolenga D.O.P. beef hamburgers. Control, 1% salt, acerola, and salicornia formulations were analyzed over 10 days for the following: (1) microbial counts (mesophiles, psychrotrophics, Enterobacteriaceae , Pseudomonas spp., Brochothrix thermosphacta , lactic acid bacteria, fungi, Salmonella spp., and E. coli ); (2) physicochemical parameters (pH, a w , and CIE-Lab color); and (3) sensory attributes (odor, color, and freshness). Higher Salicornia concentrations negatively affected color (lower a* values) and sensory perception (darker appearance). Acerola extract improved color stability and delayed the development of off-odors, contributing to higher freshness scores throughout storage. No significant differences in microbial counts were observed between treatments. Overall, acerola and low-dose Salicornia showed potential as natural ingredients for meat preservation, with minimal impact on physicochemical and microbiological quality. These findings support the use of halophytes and fruit extracts in sustainable meat preservation strategies.

Keywords: hamburger; meat; salicornia; acerola; salt; food safety (search for similar items in EconPapers)
JEL-codes: Q1 Q2 Q3 Q4 Q5 (search for similar items in EconPapers)
Date: 2025
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