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

Purpose This review critically synthesizes recent advances on natural preservatives used to enhance the safety, quality and shelf life of meat and meat products. Design/methodology/approach With 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. Findings Plant-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/value A 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.