Modern Methods of Preserving Meat and Meat Products: A Comprehensive Literature Review

In the face of growing consumer demands, tightening legal regulations, and the global problem of food waste, the meat industry is undergoing a dynamic transformation. Traditional, synthetic additive-based preservation methods are being replaced by innovative, integrated technologies. This review article analyzes the latest scientific reports (from 2016–2026) indexed in Scopus, PubMed, Web of Science, and ScienceDirect databases regarding modern methods of meat and meat product preservation. The mechanisms of action and the impact of advanced non-thermal technologies, such as high hydrostatic pressure (HPP), high-intensity ultrasound (HIU), atmospheric pressure cold plasma (ACP), pulsed light (PL), and rotating and oscillating magnetic fields (RMF/OMF), are discussed in detail. The role of biopreservation in the context of the “clean label” trend was also presented, including the use of lactic acid bacteria, bacteriocins, bacteriophages, and nanoencapsulated plant extracts. Furthermore, innovations in materials engineering were analyzed—active packaging releasing antimicrobial substances and intelligent freshness indicators based on natural halochrome dyes. The whole is complemented by an analysis of the impact of Industry 4.0 solutions, including artificial intelligence (AI), machine learning (ML), hyperspectral imaging (HSI), and the Internet of Things (IoT), on cold chain optimization and digital quality management.