Animal origin foods are widely distributed and consumed around the world due to their high nutrients availability but may also provide a suitable environment for growth of pathogenic and spoilage microorganisms. Nowadays consumers demand high quality food with an extended shelf life without chemical additives. Edible films and coatings (EFC) added with natural antimicrobials are a promising preservation technology for raw and processed meats because they provide good barrier against spoilage and pathogenic microorganisms. This review gathers updated research reported over the last ten years related to antimicrobial EFC applied to meat and meat products. In addition, the films gas barrier properties contribute to extended shelf life because physicochemical changes, such as color, texture, and moisture, may be significantly minimized. The effectiveness showed by different types of antimicrobial EFC depends on meat source, polymer used, film barrier properties, target microorganism, antimicrobial substance properties, and storage conditions. The perspective of this technology includes tailoring of coating procedures to meet industry requirements and shelf life increase of meat and meat products to ensure quality and safety without changes in sensory characteristics.

The characteristics of beef patties with partial replacement of fat and salt by the addition of 2.5 and 5.0% edible mushroom (Agaricus bisporus and Pleurotus ostreatus) flours were studied during cold storage. Besides the reduction of fat and sodium content, the addition of flours significantly improved the dietary fiber and protein contents (from 17.53% to 19.23% with 5% of A. bisporus flour). Hardness, gumminess, and chewiness values were not significantly different from control samples, while springiness and cohesiveness significantly decreased. The addition of flours modified the color, although odor and taste were the attributes most affected. Burgers with 2.5% flour presented acceptable sensory parameters, so that they could be an acceptable option to provide a reduction of fat and salt. During cold storage, formulations were rapidly spoiled because of the microbial growth and oxidation processes, but a small antimicrobial effect against Pseudomonas was observed when mushroom flours were added. Practical applications The inclusion of 2.5% of mushroom flour from Agaricus bisporus and Pleurotus ostreatus is a feasible alternative to improve the nutritional profile of beef patties enriching the fiber content and reducing the fat and salt content (25% and 50%, respectively) with an acceptable sensory profile. Higher percentages of flour would deeply affect sensory properties to a consumer not accustomed to the intense umami flavor. The inclusion of mushroom flour in beef patties represents also an opportunity for the mushroom producers adding value to the product by simple drying processes.

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The reduction of fat and salt and the incorporation of fiber-rich compounds in frankfurters is a trend to improve their nutritional profile. The objective of this study was to evaluate the partial replacement of 30 and 50% of pork backfat and 50% of salt by adding edible mushroom flour (2.5 and 5%) from Agaricus bisporus (Ab) and Pleurotus ostreatus (Po) on physicochemical, microbiological and sensory properties of frankfurters sausages during cold storage. The addition of flours increased the moisture, and the dietary fiber contents in frankfurters, keeping the amino acid profile. Lipid oxidation remained under acceptable values despite not antioxidant effect was observed by mushrooms flours. Only spore-forming bacteria were found during cold storage. Color and texture was modified by addition of mushroom, being the Ab samples darker, while Po flour addition resulted in softer and less cohesive sausages. Although lower color, flavor, and taste scores were given to the mushroom samples than the control, they ranked in the acceptable level confirming that the inclusion of 2.5 and 5% of Ab and Po flours in fat- and salt-reduced frankfurter sausages resulted a feasible strategy to enhance the nutritional profile these products.

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In the search for new ingredients that counteract some of the problems associated with the consumption of meat and meat products like high contents of saturated fat, salt, cholesterol, the absence of dietary fiber, and the presence of synthetic additives, Hibiscus sabdariffa calyxes have shown good colorant, antimicrobial, and antioxidant properties. This research paper studies the use of H. sabdariffa roselle calyxes directly or by means of extracts in meat and meat products. Although its application is incipient, the results are promising. The vibrant red color of the calyxes makes calyxes suitable for their use in meat products even though the concentration must be optimized since the acid taste can detract from the overall acceptance. The antimicrobial properties contribute to safer meat products, and antioxidant effects, helping to extend the shelf life of meat products and reducing oxidative processes. Nonetheless, achieving the desired effects is still challenging since several factors can affect these functional properties.

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