Antioxidant Potential of Meat and Strategies for Its Enhancement: A Comprehensive Literature Review

Oxidative degradation of lipids and proteins is a primary limiting factor affecting the quality, shelf life, safety, and consumer acceptability of meat and meat products. The breakdown of cellular homeostasis post-mortem triggers free radical cascades, leading to discoloration, loss of water-holding capacity, and the generation of off-flavors such as warmed-over flavor (WOF), alongside toxic oxidation products including malondialdehyde and cholesterol oxidation products. Driven by increasing consumer demand for clean-label products and growing interest in naturally derived ingredients, this review comprehensively synthesizes evidence-based strategies to enhance the antioxidant potential of meat across the farm-to-packaging continuum. Pre-harvest (in vivo) approaches, particularly dietary supplementation with α-tocopherol and phytogenic bioactive compounds, may enhance antioxidant protection before slaughter and contribute to improved oxidative stability of meat during the early post-mortem period. Post-harvest (post-mortem) technological interventions encompass the direct formulation of meat with plant-derived polyphenols and upcycled agro-industrial by-products, alongside surface-targeted applications using functional marinades and biopolymer-based edible coatings (e.g., chitosan, alginates, and whey protein). Furthermore, active packaging systems, including antioxidant-releasing films and modified atmosphere packaging (MAP), represent promising approaches for controlling oxidative deterioration and preserving selected quality attributes of meat. Depending on the packaging atmosphere, product characteristics, and storage conditions, these systems may contribute to reduced lipid oxidation, improved color stability, lower drip loss, and enhanced shelf-life performance. However, the magnitude of these effects varies among studies and quality parameters. Future perspectives highlight the critical need for standardized natural extracts, advanced microencapsulation technologies to mask undesirable off-flavors, deeper insights into protein oxidation mechanisms, and scalable, environmentally sustainable biopolymer solutions.