In the present study, Terminalia chebula (Myrobalan/Harda) natural dye extract was used for the development of eco-friendly shades on woolen yarn with different hues and tones. The effect of dye concentration on color strength (K/S) of woolen yarn dyed with T. chebula was assessed. Increasing the concentration of dye decreased lightness (L*) values of woolen yarn samples, indicating darker shades. Different metal salts such as alum, ferrous sulfate, and stannous chloride were used to enhance the fastness properties (light, wash, dry and wet rubs) of dyed woolen yarn. Pre-treatment of woolen yarn samples with metal salts has shown encouraging results with better fastness properties and enhanced color strength values. Five percent ferrous sulfate mordanted samples show greater saturation with increasing dye concentration from 0.5 to 15 % (o.w.f.). Fourier-transform infrared (FT-IR) analysis of T. chebula dye extract shows presence of carbonyl and hydroxyl functionalities.

The rhizosphere is the region around the plant roots where maximum microbial activities occur. In the rhizosphere, microorganisms' beneficial and harmful activities affect plant growth and development. The mutualistic rhizospheric bacteria which improve plant growth and health are known as plant growth-promoting rhizobacteria (PGPR). They are very important due to their ability to help the plant in diverse ways.

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Oxidation is a growing concern for quality deterioration of meat and meat products as it adversely affects sensory and nutritional quality. Various synthetic oxidants have been used as counter agents to prevent oxidation in meat and meat products but the application of these compounds has been questioned due to their safety concerns. Nowadays consumers have become health conscious and they demand for healthier products. The consumption of meat and meat products has declined because of the added synthetic antioxidants and antimicrobials which are believed to have toxicological effects. Keeping this in view research is being carried out to find out novel natural products which could provide a good alternate to synthetic compounds. Various natural materials from different sources have been used in meat and meat products and exhibited similar or stronger effects as compared to synthetic compounds. This review highlights recent advances of plant derivatives as antioxidants or antimicrobials applied to meat and meat products directly or as active packaging. Practical Applications The review covered all the successfully utilized plant based derivates which have been used in meat products for the development of healthier and shelf stable meat products. Bioactive packaging technologies for extended shelf life of meat‐based products were also highlighted in this review. This compilation of different researches related to value addition in meat products will be handy to the researchers to receive knowledge from a single resource. From the industrial point of view it will be easy to sort out the best research from a single document. These technologies if successfully utilized could improve the product quality and help meat industries to meet consumer demands for healthier meat products.