Application of biopreservatives in meat preservation: a review

Abstract

As a highly perishable food, raw meat, if not preserved, will spoil due to the altered metabolism, microbial activity and external factors during storage. Biopreservatives, as a new type of preservatives, are characterised by nontoxicity, extensive source and good application prospects in the raw meat. This review discusses the factors responsible for the spoilage of raw meat, recaps the spoilage bacteria in the raw meat and summarises the major antibacterial mechanism of various biopreservatives. Moreover, application of various biopreservatives in the preservation of raw meat is emphatically reviewed. In addition, some existing challenges for application of biopreservatives and their prospective development are also discussed. The present work provides a theoretical reference for application of various biopreservatives in different types of raw meat for shelf life extension.

Assessment of Chitosan Coating Enriched with Free and Nanoencapsulated Satureja montana L. Essential Oil as a Novel Tool for Beef Preservation

“…One of the most common causes of meat spoilage during storage, in addition to microbial factors, is the lipid oxidation of meat [ 51 ]. This can be caused by lipid hydrolysis or the oxidation of polyunsaturated fatty acids [ 4 ]. The level of lipid oxidation is expressed as the amount of MDA, the main stable oxidation product of polyunsaturated fatty acids [ 52 ].…”

“…On the other hand, many microorganisms have developed resistance to the action of the permissible concentrations of synthetic preservatives [ 3 ]. For these reasons, there is a justified demand from consumers, as well as science and the meat industry, for screening and application of natural, safe and effective preservatives [ 4 ].…”

Screening of Lactiplantibacillus plantarum NML21 and Its Maintenance on Postharvest Quality of Agaricus bisporus through Anti-Browning and Mitigation of Oxidative Damage

“…Lactic acid bacteria (LAB) are generally recognized as safe (GRAS) by the Food Drug Administration (FDA) and have a positive effect on the preservation of agricultural products [ 7 , 8 , 9 ], which are applied to inhibit the growth of spoilage microorganisms, delay peel discoloration, regulate the metabolism of reactive oxygen species, and decompose the browning substrates. It was found that Lactobacillus delbrueckii screened from fermented yak milk effectively extended the shelf life of strawberries by inhibiting the growth of spoilage microorganisms [ 10 ].…”

The antibacterial activity and antibacterial mechanism of the tea polyphenol liposomes/lysozyme–chitosan gradual sustained release composite coating

“…chitosan) and microbial source preservatives (e.g. nisin and lysozyme) (Hussain et al ., 2021; Ren et al ., 2021).…”