M eat and meat products are an excellent source of essential nutrients with high-quality proteins, fat and mineral. There are a wide variety of meat products including cured meats, patties, nuggets, meatballs and etc. (Aminzare et al., 2016). Lipid oxidation is a major cause of deterioration in meat and meat products due to their high fat content and low water activity leading to loss of nutritional value, unpleasant flavor and texture, and water holding capacity (García-Lomillo et al., 2017; Ding et al., 2015). Cooking of meat involves the formation of hydro-peroxides that can be easily broken down to various volatile organic compounds such as alkanes, alkenes, aldehydes, ketones, alcohols, esters and acids that are responsible for reducing the sensorial quality and leading to oxidative flavors, loss of pigments and vitamins in meat and meat products (García-Lomillo et al., 2017). Heating process disrupt the muscle cell structure, deactivates anti-oxidative enzymes and produces catalytic iron from myoglobin leading to an intense pro-oxidant environment in which both lipids and proteins can be affected. Grinding can destruct muscle cell membranes so the reaction between unsaturated lipids with pro-oxidant substances such as non-heme iron increases lipid oxidation (Gallego et al., 2015). Furthermore, heme pigments (myoglobin and hemoglobin) are also oxidized in a coupled lipid-pigment reaction, which causes a color change. Antioxidants can be added to meat and meat products during processing to delay lipid oxidation. Plant polyphenols and essential oils (EOs) are considered as major natural source of bioactive compounds to increase the shelf life of meat and meat review Article Abstract | Lipid oxidation is one of the most important problems that decrease the shelf life of meat and meat products. Antioxidants are used to reinstate free radicals thereby retarding lipid oxidation, delay development of unpleasant-flavors, and improve color stability.Application of synthetic antioxidants to mitigate oxidative damage may consider unsafe for consumers. Furthermore, the recent growing in the understanding of the consumers about these hazards resulted in the replacement ofsynthetic antioxidants with natural bioactive compounds. Plant materials are rich sources of bioactive phenolic compounds; hence they can be an effective alternative to synthetic antioxidants. This review presents an overview regarding the new advances in the application of natural antioxidant compounds such as herbs, spices, fruits, plant essential oils and extracts in meat and meat products to improvetheir quality and shelf-life.

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The present study was conducted to investigate the effect of Zataria multiflora Boiss essential oil (ZEO) and grape seed extract (GSE) on microbial and chemical changes in raw buffalo patty at a temperature of 8C. First, chemical composition and minimum inhibitory concentration of oil against Listeria monocytogenes were identified. Then, ZEO and GSE were added in raw buffalo patties and analyzed for spoilage microorganism count, lipid oxidation, pH, sensory attributes and inoculated L. monocytogenes survival at 8C for 9 days. Results revealed that samples containing 0.1% ZEO + 0.2% GSE showed significant decrease in the growth of all tested microbial groups as well as the most decrease in the level of lipid oxidation at the end of storage period. Control and samples with 0.1% ZEO were the most preferred samples by sensory panelist, indicating that ZEO and GSE can be practically applied in food systems especially in meat in order to extend the shelf life. PRACTICAL APPLICATIONSBuffalo meat is highly prone to microbial and chemical spoilage as they are rich in essential nutrients and putrefying in nature. The adverse effects of various chemical preservatives caused to attract the consumer's attention to natural alternatives. Therefore, in order to increase the shelf life and quality characteristics of meat, new processing technologies and new ingredient systems that are associated with natural and organic foods are applied. These results demonstrate the potential combined use of grape seed extract and Zataria multiflora Boiss essential oil to the meat industry in the development of novel healthy meat products with improved shelf life and superior product quality.

The present study was conducted to extend the shelf life of Lyoner‐type sausages during 40 days of storage at 4 °C with individual and combinational use of natural preservatives including cinnamon essential oil (CEO) and grape seed extract (GSE). The samples were analyzed for physicochemical properties (pH, aw, and color changes), lipid oxidation (thiobarbituric acid reactive substances [TBARS]), microbial quality (Lactic acid bacteria count, total viable count, psychrotrophic count, mold and yeast count, and fate of inoculated Clostridium perfringens), and sensorial characteristics (taste, odor, color, texture, and overall acceptability) at 10‐day intervals. Results indicated that using GSE and CEO had higher ΔE (.55–1.56), a* (13.03–13.91), and lower L* (65.10–66.82), b* (15.40–16.65), whiteness index (59.45–60.60), TBARS values (2.91–3.28), and microbial counts than control at the end of storage time. Samples containing CEO .04%+ GSE .16% showed the best antimicrobial activity against C. perfringens (reduction of 1.72 log10 CFU/g at the end of storage time). Results also indicated that CEO addition and GSE addition improved odor and color scores of the samples, respectively. Therefore, use of CEO and GSE, especially in combination, is recommended to be applied in meat products.Practical applicationsNowadays, because of the adverse effects of chemical preservatives, application of multipurpose natural preservatives in small quantities is a more preferred approach. Therefore, to increase the shelf‐life and quality characteristics of meat products, new ingredient systems that are associated with natural and organic foods, are applied. The results of the present study showed the synergistic effects of combined use of CEO and GSE in maintaining the quality of fresh meat products as well as preventing their undesirable impacts on sensory attributes and physicochemical properties. Thus, combinational use of CEO and GSE due to extending the shelf life and safety of meat products can practically profit both producers and consumers.

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Aim: The aim of this study was to evaluate the antibacterial and chemical effect of Heracleum persicum essential oil (EO), nisin, Lactobacillus acidophilus, and their combination against Listeria monocytogenes both in vitro and in Iranian white cheese model. Materials and Methods: Chemical compositions of H. persicum EO were analyzed by gas chromatography-mass spectrometry. After production of Iranian white cheese, minimum inhibitory concentration (MIC) and minimum bactericidal concentration of EO and nisin and agar spot test of L. acidophilus against L. monocytogenes were evaluated. Results: Hexyl butanoate (25.98%), octyl isobutyrate (17.82%), methyl butyrate (14.37%), and pentyl cyclopropane (12.77%) were the main components of the EO. MIC of the EO against L. monocytogenes was 2.5 mg/mL. Combination of nisin (5.3 IU/mL) and H. persicum EO (2500 μg/mL) showed increasing effect against L. monocytogenes (fractional inhibitory concentration = 0.9), while a higher concentration of EO and nisin showed undesirable effect on the cheese flavor. Furthermore, a combination of 1012 CFU/g L. acidophilus with H. persicum EO at the concentration of 2.5 mg/mL (T12) showed acceptable sensorial and also antibacterial results in Iranian white cheese. Conclusion: Combination of H. persicum EO, L. acidophilus, and nisin can be recommended as natural preservatives and flavoring agents in cheese.