Sensory and volatile profile modulation by plant-derived extracts in fresh meat products: bridging the gap between oxidative stability and consumer acceptance

Background The growing demand for clean-label meat products has intensified interest in plant-derived extracts as alternatives to synthetic preservatives. Although these ingredients can inhibit lipid oxidation, their effects on volatile compounds and sensory perception remain insufficiently integrated, limiting understanding of whether improved chemical stability translates into consumer acceptance. Scope and approach This review critically evaluated experimental studies published between 2020 and February 2026 addressing plant-derived extracts in fresh meat systems, focusing on lipid oxidation, volatile compound formation, sensory perception, and consumer acceptance. Following PRISMA guidelines, 30 experimental studies were selected from 792 retrieved records. Evidence was comparatively assessed considering extract composition, application strategy, volatile analysis, sensory methodology, and preservation performance. Key findings and conclusions Phenolic- and terpenoid-rich extracts generally inhibited lipid oxidation and reduced volatile aldehydes associated with rancidity, particularly hexanal and nonanal. However, improved oxidative stability did not consistently enhance sensory acceptance, as some extracts introduced aroma-active compounds that could modify characteristic meat flavor, bitterness, astringency, or herbal notes. Extract source, concentration, meat matrix, storage conditions, and delivery strategy strongly influenced these outcomes. Encapsulation, nanoemulsions, edible coatings, and active packaging emerged as promising approaches for controlling the release of bioactive compounds and aroma while reducing undesirable sensory effects. Nevertheless, methodological heterogeneity and the limited integration of oxidative, volatilomic, and sensory analyses remain major research gaps. Future studies should integrate these dimensions into unified experimental frameworks to establish mechanistic relationships between preservation efficacy and consumer perception, thereby supporting the development of sustainable, sensorially acceptable, clean-label meat products.