Vol. 10, Special Issue 12 (2025)

Meat and meat products are rich in nutrients, but are highly perishable due to microbial growth and lipid oxidation, leading to spoilage. Growing consumer awareness and health-related risks associated with synthetic preservatives such as nitrites, BHA, and BHT have stimulated the exploration of natural compounds for food preservation. Essential oils and plant extracts, containing bioactive compounds like phenols, flavonoids, tannins, alkaloids, and terpenes, exhibit strong antioxidant and antimicrobial activities. These natural agents can be incorporated directly into meat or applied as edible coatings, nanoencapsulation, or integrated into active packaging materials to enhance oxidative stability and microbial safety. Research findings indicate their ability to improve storage stability and maintain sensory attributes such as flavour, colour, and texture. Their practical application remains limited due to challenges such as pronounced aroma, variation in bioactive content, greater expense, and absence of standardized regulations. Incorporating natural preservatives offers a sustainable strategy to extend shelf life while maintaining the safety and acceptability of meat products.