Effect of phytochemicals on quality and safety aspects of meat and meat products

Fresh and processed meat products provide a variety of nutritional and health benefits, as well as distinct eating satisfaction. The most important aspects of meat preservation, quality, and safety are to prevent microbiological deterioration and lipid oxidation reactions, as well as to protect the meat from deterioration in taste and texture. Synthetic preservatives were widely used in the meat industry to check lipid oxidation and control the growth of spoilage and harmful microbes, hence extending the shelf-life, quality, and safety of meat products. Consumer demands for a more ethical, healthful, and ecologically friendly food supply to feed the world's growing population have prompted this shift in focus. A summary of research on the direct inclusion of natural preservation agents into meat and meat products, to enhance shelf life is presented. The development of edible packaging materials incorporating natural preservatives is accelerating, and this review paper highlights the applicability of few selected preservatives in a variety of meat products.