Chitosan and Plant Bioactives as Natural Preservation Strategies for Meat: Mechanisms of Action, Technological Advances and Shelf-Life Performance in a Systematic Review

The increasing global demand for meat products has intensified the need for effective, sustainable, and clean-label preservation strategies, due to meat’s susceptibility to microbial spoilage and oxidative deterioration. This systematic review evaluated experimental studies published between 2020 and 2025 on the use of chitosan combined with plant-derived bioactives for meat preservation. Fifty-three studies were analyzed considering meat type, formulation technology, application method, storage conditions, and shelf-life performance. Plant-derived compounds included extracts, essential oils, isolated bioactives, and edible oils, with phenolic-rich sources such as grape seed, tea polyphenols, flaxseed, fennel, oregano, and curcumin being most frequent. Chitosan was mainly applied as coatings and films at concentrations of 1–2%, while nanoformulations enabled effective preservation at lower doses. Across different meat matrices and packaging systems, these combinations consistently showed antimicrobial and antioxidant activity, extending shelf life from 1 day to 3 weeks under refrigeration. Ground and vacuum-packaged meats exhibited the most pronounced improvements. Nanotechnology-based systems further enhanced efficiency through improved stability and controlled release. Overall, chitosan and plant bioactives represent multifunctional, biodegradable, and scalable alternatives to synthetic preservatives.