Meat and meat products are highly susceptible to contamination by microorganisms and foodborne pathogens, which cause serious economic losses and health hazards. The large consumption and waste of meat and meat products means that there is a need for safe and effective preservation methods. Furthermore, toxicological aspects of chemical preservation techniques related to major health problems have sparked controversies and have prompted consumers and producers to turn to natural preservatives. Consequently, natural preservatives are being increasingly used to ensure the safety and quality of meat products as a result of customer preferences and biological efficacy. However, information on the current status of these preservatives is scattered and a comprehensive review is lacking. Here, we review current knowledge on the classification, mechanisms of natural preservatives and their applications in the preservation of meat and meat products, and also discuss the potential of natural preservatives to improve the safety of meat and meat products. The current status and the current research gaps in the extraction, application and controlled-release of natural antibacterial agents for meat preservation are also discussed in detail. This review may be useful to the development of efficient food preservation techniques in the meat industry. © 2024 Society of Chemical Industry.

中文翻译：

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肉及肉制品天然防腐剂的研究进展：分类、作用机理及应用

肉类及肉制品极易受到微生物和食源性病原体的污染，造成严重的经济损失和健康危害。肉类和肉制品的大量消耗和浪费意味着需要安全有效的保鲜方法。此外，与主要健康问题相关的化学防腐技术的毒理学方面引发了争议，并促使消费者和生产商转向天然防腐剂。因此，由于消费者的喜好和生物功效，天然防腐剂越来越多地被用来确保肉制品的安全和质量。然而，有关这些防腐剂现状的信息分散，缺乏全面的审查。本文综述了天然防腐剂的分类、作用机理及其在肉及肉制品保鲜中的应用现状，并探讨了天然防腐剂在提高肉及肉制品安全性方面的潜力。还详细讨论了用于肉类保鲜的天然抗菌剂的提取、应用和控释的现状和研究空白。该综述可能有助于肉类行业有效食品保鲜技术的发展。 © 2024 化学工业协会。