Essential oil and plant extract as natural preservatives in meat and meat products

Introduction

India having a largest livestock sector with 535.78 million total livestock population, which is increase of 4.6% over 90 th livestock census (Anonymus, 2019) [8] . The contribution of livestock in total agriculture GDP (Gross domestic products) and Indian GVA (Gross value added) is 30.23% and 5.5%, respectively. India ranks 5 th in the world in term of total meat production with 10.25 MT total meat produce during year 2023-24, which increased by 4.95% as compared to previous year. The poultry industry is the largest contributor to meat production in India, accounting 48.96% followed by Buffalo, Goat, Sheep, Pig and Cattle which contribute 18.09%, 15.50%, 11.13%, 3.72% and 2.60%, respectively to the total meat production. India is the largest exporter of buffalo meat in the world and stands 5 th for poultry meat production. The per capita availability of meat is reached 7.1 kg/annum in year 2023-24 from 6.82 kg/annum (BAHS, 2024) [11] . "Meat" defines as an all-edible part (including edible offal) of any food animal slaughtered in an abattoir and have been judged as safe and suitable for human consumption (FSSAI, 2011). Meat and meat products are a vital component of human diet because they are excellent source of proteins, amino acids, lipids, minerals (zinc, iron, copper, cobalt and phosphorus), vitamins (thiamine, riboflavin, niacin and vit B 12 ), and other necessary nutrients (Manessis et al., 2020) [43] . Meat shelf life is affected by various factors including storage temperature, enzymatic activity, oxygen, humidity, light, and microbes. These elements have a significant impact on food quality. It affects nutrition as well as sensory aspects of products. Nutrient and moisture content of meat makes it more susceptible to spoilage. Meat and meat products, that originating from cattle, pig, poultry are extremely perishable to lipid peroxidation and vulnerable to variable microorganism (Campolina et al., 2023) [17] . The primary causes of quality loss in meat and meat products are microbial deterioration and auto-oxidation, which leads to development of undesirable flavours, odours, and toxic compounds such as Reactive Oxygen Species (ROS) and Reactive Nitrogen Species (RNS) that are harmful to human health (Aguirre et al., 2023) [3] .

Oxidation is a common process that occurs in meat and meat products during storage. The sensory and nutritional qualities of the meat product are directly impacted by the oxidation of lipids, proteins, and pigments. In addition, the pathogenic bacteria such as a Campylobacter spp., Listeria monocytogenes, Staphylococcus aureus, Salmonella enterica, and Escherichia coli are the predominant spoilage and pathogenic microorganisms found in meat and meat products, that are responsible for foodborne outbreaks (Campolina et al., 2023) [17] . There are certain methods used to maintain quality as well as increase the shelf life of meat and meat products. It including traditional method such as salting, curing, smoking, fermentation and drying. Nowadays, ohmic heating, dielectric heating, irradiation, ultrarapid freezing and retorting like temperature control method, while advance packaging such as modified atmospheric packaging, vacuum packaging, smart and intelligent packaging are also used in preservation of meat and meat products (Beya et al., 2021) [15] . The food industry has been utilizing synthetic chemical preservatives since the industrial revolution. Synthetic preservative such as nitrites, nitrates, ascorbates, monosodium glutamate, butylhydroxy anisole (BHA), sulphur dioxide, butyl-hydroxy toluene (BHT), tert-butyl-hydroquinone (TBHQ), and propylgallate (PG) are inhibiting and preventing the growth of spoilage microbes along with slow down auto-oxidation of lipids and proteins (Aguirre et al., 2023) [3] . However, synthetic preservative having a negative effect on consumer health, these can induce food poisoning, liver damage, carcinogenesis, allergy, and mutation. Consumers are now more aware about severe health risks which caused by consumption of meat and meat products with synthetic additives. It's raised demand for food products prepared with natural component (Batiha et al., 2021) [12] . The meat industry turning its attention towards antioxidants that are innovative, effective, affordable, environmentally friendly, or natural substitutes to replace toxic synthetic preservatives (Hassani et al., 2025) [34] . Plant extracts and essential oils are the primary natural sources of bioactive compound used in meat and meat products. These compounds are classified into phenolic acids (hydroxybenzoic, hydroxycinnamic acids), flavonoids (flavanol, flavones, anthocyanins), tannins (hydrolysable and condensed tannins), terpenes, catechins, alkaloids, saponins, and coumarins, which having an antibacterial and antioxidant properties (Awad et al., 2022) [10] . In addition, plant extracts and essential oil are considered as a GRAS (Generally Recognized as Safe) therefore, they are suitable for use in meat and meat products without any harmful effect to consumers (Campolina et al., 2023) [17] .

Mechanism of lipid peroxidation

Lipid peroxidation is a chemical reaction in which unsaturated fatty acids react with oxygen or free radicals present in meat and causing a deteriorative change including change in flavour, colour, texture, appearance which have an effect on consumer acceptance. Meat lipids are susceptible to lipid peroxidation due to meat and meat products are lack of antioxidant molecules (Awad et al., 2022) [10] . Lipid oxidation is the primary non-microbial cause of quality deterioration in meat and meat products. Additionally, lipid oxidation produces a number of toxic substances. These compounds are linked to a number of human diseases such as cancer, atherosclerosis, inflammation, and aging as well as it also associate with cytotoxic and mutagenic effects (Domínguez et al., 2019) [26] . The lipid oxidation is a complicated process, which involving multiple mechanisms that interact with each other. Lipid peroxidation is differentiated by a chain radical mechanism and comprise of a discrete phases of initiation, propagation, and termination in the chain reaction (Dragoev, 2024) [27] .

 Initiation

Lipid oxidation is initiated by the interaction of oxygen molecules or reactive oxygen species (ROS) for example superoxide (O 2 •-), hydrogen peroxide (H 2 O 2 ), hydroxyl radical ( • OH), and hydroxyl ion (OH¯) with phospholipids and unsaturated fatty acids, which produces highly reactive and unstable free radicals (Awad et al., 2022) [10] . Hydrogen present adjustcent to double bond in unsaturated fatty acids is abstracted as a H 2 O (Valgimigli, 2023) [68] . [26]  Propagation Propagating stage followed by the initiation stage, which produces activated peroxide by oxidizing free radicals. After that activated peroxide react with another unsaturated fatty acid by shifting hydrogen ion of unsaturated fatty acid, that unite with activated peroxide and forming hydroperoxide and another free radical, which is further oxidize to form new activated peroxide. Hydroperoxides are primary end products of lipid oxidation (Domínguez et al., 2019) [26] . A magnification phase also exists alongside the propagation phase. The process by which hydroperoxides produced during propagation is broken down to produce additional hydroxyl, peroxyl, and alkoxy radicals that is referred to as secondary initiation. This process repeated again and again until termination (Chaijan & Panpipat, 2017) [18] . Adverse condition in meat or surrounding environment as well as metal ion present in meat, leading to further radical chain rection such as an isomerization and decomposition. The hydroperoxide fragments as a result of the metal ion giving it an electron. Thus, both heme and non-heme iron found in meat serve as a significant catalyst for the breakdown of hydroperoxides (Domínguez et al., 2019) [26] . This process results in the production of secondary compounds including volatile fatty acids, aldehydes, and ketones that have shorter carbon chains. These substances give a characteristic rancid odour or flavour. In addition, the primary aroma compounds produced by lipid oxidation are aldehydes such as malonaldehyde and ketones (Reitznerová et al., 2017; Ye et al., 2024) [55,70] . [26]  Termination In termination stage free radicals react with each other or with antioxidants compound to form stable and non-radical products. When two free radicals interact with each other, radical-radical coupling and disproportionation can occur (Amaral et al., 2018) [7] . While, antioxidant react with radicals by donating hydrogen ion to free radicals, which is less reactive and more stable (Prasetyo et al., 2024) [51] . The TBARS (Thiobarbituric Acid Reactive Substances) assay is one of the most widely used methods for measuring lipid peroxidation, particularly for detecting malondialdehyde (MDA) level in meat during storage, which is an end byproduct of oxidative degradation of lipids. These aldehydes are highly reactive and can form adducts with other cellular components, while it also causes a cellular damage and a wide range of diseases. The TBARS assay is based on the reaction of MDA with thiobarbituric acid (TBA), which produce a pink chromophore. The intensity of the colour is proportional to the concentration of MDA that can be measured spectrophotometrically (Moore and Roberts, 1998) [46] .

Mode of action of antioxidant activity of plant extracts and essential oils

Different parts of plant, including leaves, flowers, fruits, stems, and roots accumulate significant amounts of antioxidants. Phenols, tannins, flavonoids, isoflavonoids, anthocyanins, lignans, stilbenes, tocopherols, carotenoids, and vitamin C are primary classes of antioxidant compounds in relation to their molecular structures present in plant extracts (Manessis et al., 2020) [43] . Plant extracts and essential oils having an antioxidant property due to presence of bioactive compound which exhibit bioactivity due to its different phenolic compounds (Jiang and Xiong, 2016) [35] . Phenolic substances found in plant extracts include flavonoids such as quercetin, catechin, kaempferol, and hesperetin, or phenolic acids including rosmarinic acids, caffeic acids, and gallic acid as well as phenolic diterpenes like carnosol and carnosic acid (Beya et al., 2021) [15] . The essential oils of marjoram, peppermint, lavender, thyme, clove, cinnamon, and oregano also contain volatile oils that consist of phenolic molecules including menthol, eugenol, and thymol (Chen et al., 2023) [22] . Phenolic compound present in plant extracts and essential oils having at least one aromatic ring along with two hydroxy group for optimal antioxidant activity (Awad et al., 2022) [10] . This bioactive compound reported various mechanism of antioxidant activity (Zeb, 2021) [73] .  Hydrogen atom transfer (HAT): In HAT mechanism hydrogen atom consisting of proton and electron is transfers from antioxidant to free radicals and stabilize free radical by transforming itself into free radical.  Single electron transfer (SAT): In SAT single electron transfer from antioxidant to free radical by formation of anion R, which is stable compound. While, cation antioxidant also stable as well as less reactive.

 Sequential proton loss electron transfer (SPLET):

In SPLET antioxidant molecule first loses proton to free radical and form anion, then subsequent transfers electron to form stable radical molecule.  Metal chelation: In metal chelation some bioactive compound reacts with metal like iron, copper, and cobalt which present in meat, preventing them participating in to pro-oxidant rection, that generate further free radical.

Shindia et al. (2024) [62] evaluated polyphenol contents of vegetable peels such as carrot, kiwi, sweet potato, eggplant and red pepper fruit by ethanolic extraction and found that the carrot peel extract exhibit highest antioxidant activity for meat preservation. Rassem et al. (2024) [54] examined the antioxidant properties of Hibiscus Rosa sinensis flower extract in order to assess its possible use in functional food in the future. They discovered that hibiscus flower methanolic and aqueous extracts had a 72.97% and 80.24% DPPH inhibition activity, respectively. While, the aqueous extract has a higher TPC value (4325.12 mg GAE/100g) than the methanolic extract (3487.05 mg GAE/100g). Bessedik (2021) [14] obtain essential oil from Cuminum cyminum (Cumin) by hydro-distillation and evaluated their antioxidant effect by DPPH radical scavenging, which was 3180.1 IC50 (mg/ml).

In vitro antioxidant activity of Cinnamon, Clove bud and Ginger essential oil or oleoresin was estimated by Sethunga et al. (2024) [59] . The total phenolic content of Cinnamon, Clove bud and Ginger oleoresin was 75.44±5.85 mg GAE/g, 512.69±15.18 mg GAE/g and 734.7±29.8 mg GAE/g, respectively along with essential oil of Cinnamon, Clove bud and Ginger shown a 53.68±0.62%, 88.70±0.46% and 39.48±0.49% DPPH inhibition, respectively. [44] . Microorganism may cause a protein breakdown during storage of meat and meat products can produce volatile organic compounds and biogenic amines. Biogenic amines including inosine and hypoxanthine, which produce unpleasant flavours and bitter taste (Pellegrini et al., 2023) [49] . Plant extract and essential oil are exposing antibacterial activity due to its polyphenol contents and lipophilic nature, respectively. In addition, it efficiently controls the growth of food borne microbes and extend shelf life of meat by putting off the production of biogenic amines (Šimat et al., 2024) [64] .

Mode of action of antimicrobial activity of plant extracts and essential oils

Gram positive bacteria are more liable to action of plant extracts and essential oils constitutes, while gram negative bacteria having a lipopolysaccharide layer in their call wall, which restrict the diffusion of hydrophobic compound (Campolina et al., 2023) [17] . The antibacterial action of plant extracts as well as essential oils is entirely reliant on the OHgroup of phenolic molecules.

Bioactive compound of plant extracts and essential oils accumulate on surface of bacteria and inhibiting signal induction as well as cellular transport. Then it also may enter in to cytoplasm of cell and exhibited mechanism of antibacterial activity (Abass et al., 2024) [1] viz 1) Alteration in membrane permeability, which leads to leakage of ions such as Na⁺ 2 , K⁺, and H⁺ and cell contents. 2) Electron delocalization produces the depolarization that reduce proton motive force then subsequently reduces the pH gradient across the membrane. 3) Destruction of cell membrane. 4) Cytoplasmic coagulation-It refers to the solidification or aggregation of cytoplasmic components, which disrupts the structure as well as function of cell. 5) Ribosomal dysfunction which cause an alteration in protein synthesis 6) Destruction of enzymes of ATP and DNA synthesis as well as modified the active site of enzymes. 7) deformation of the lipids and proteins in the cell wall (Aguirre et al., 2023; Khwaza & Aderibigbe, 2025) [3,38] . Using bioactive compound with active packaging improves the storage stability by slow down lipid peroxidation and inhibiting microbial growth (Nian et al., 2024) [48] .

Shindia et al. (2024) [62] assessed the antimicrobial activity of carrot peel extract and revealed that, 20 μg/mL minimum inhibitory concentration demonstrates antimicrobial activity against two Gram-positive (Staphylococcus aureus, Bacillus cereus) and two Gram-negative (Salmonella typhi, Escherichia coli) bacteria without causing any bacterial resistance. Rassem et al. (2024) [54]

Natural substances as preservatives in meat and meat products

There are an increasing demand for healthier meat products, that are less processed and utilize natural ingredients instead of synthetic substances (Sirena et al., 2024) [65] . The incorporation of plant extracts and essential oils to meat products is natural and effective way to preserve them, through inhibiting the growth and activity of microbes. As well as they also preserve their sensory and physicochemical properties (Campolina et al., 2023) [17] . In case of plantderived natural preservatives, it is necessary to consider the form applied to food, including liquids like essential oils and powders produced via drying methods, while they are usually prepared as extracts with water and organic solvents (Yu et al., 2021) [71] . Although it is necessary for antioxidant compounds to come in direct contact with meat for optimal effect. Exposure to external factors such extreme light, oxygen, high pH, and temperature may result in inactivation of antioxidant potential (Cunha et al., 2018) [23] . Novel techniques such as active packaging, encapsulation and edible coatings/films, exploit the advantageous effects of antioxidants, while they avoiding the concurrent effects of natural compound on meat quality characteristics (colour, flavour, and taste) that come from mixing the product with natural ingredients and also avert destabilization of products.

Additionally, these method reduce the amount of natural antioxidants required, which leads to increase the cost-benefit ratio in meat industry (Ahmed et al., 2017) [4] . Edible coatings are thin layers of biopolymer which is applied on the surface of meat products and releasing active agent directly on to surface of food. They are made from natural ingredients like proteins, polysaccharides, lipids and natural oxidants from plant extract and essential oil (Kumar et al., 2022) [40] . Edible coating is applied on surface of meat products by spraying, brushing, electro-spraying, and immersion. It acts as moisture barrier and oxygen as well as it having an antioxidant and antimicrobial compound that prevent lipid peroxidation and inhibit growth of microbes to preserve food products (Sen, 2024) [58] . Nanoencapsulation is the process of enclosing active substances like antioxidants or antimicrobial agents within nanoscale structures, which can be incorporated into the meat and meat products (Pisoschi et al., 2018) [50] . Protective coating shielding them from degradation factors like heat, light, and oxygen, thus extending the shelf life and maintain quality of the meat by preventing spoilage and oxidation reactions. In addition, encapsulation provides controlled release of the active ingredients (Smaoui et al., 2021) [66] . GRAS (generally regarded as safe) materials such as alginate, chitosan, starch, dextrin, xanthan, gellan, lipids, and proteins were nano encapsulated around bioactive compounds by utilizing various methods including spray-drying, extrusion, freeze drying, coacervation, electrospinning and emulsification (Zabot et al., 2022) [72] . Nano-encapsulation enhances the efficiency of natural antioxidants in packaging materials by improving their versatility during storage of meat product along with reduce the amount of active natural substance required (Domínguez et al., 2018) [25] . Active packaging is an ingenious technology, which refereed as a material or active ingredient that interact with meat products and its environment, either by releasing antioxidant molecules or absorbing unwanted components from products or by trapping pro-oxidant substances to prevent lipid oxidation which cause degradation of meat products (Domínguez et al., 2018) [25] . Moreover, it expands shelf life, improve microbiological safety and maintain foods original qualities. Antimicrobial or antioxidant active packaging are commonly utilized by the meat industry through various methods, including incorporating natural preservatives into sachets inside the package, composing packaging films with natural preservatives, and package coated with natural preservatives on the surface of the food (Fang et al., 2017) [28] . Natural antioxidant such as a plant extracts and essential oils usually utilized as integral components of the packaging container or polymer film, which exhibiting antioxidant effect by controlled release in package of food (Chang et al., 2023) [29] .

Application of plant extracts and essential oils directly on meat and meat products

The application of plant extracts and essential oils directly on meat and meat products has become a significant area of interest in the food industry, particularly in the context of enhancing food safety, improving sensory qualities, and extending shelf life. Some of the major studies of direct application of plant extracts and essential oils to meat and meat product presented in table 1. Rahman et al. (2020) [52] incorporated M. oleifera leaves extract into preparation of goat meat nuggets at different concentration and revealed that nuggets having 0.3% leaves extract shown higher sensory score about juiciness, appearance, colour, flavour and tenderness than control group. Free fatty acid, TBARS, total viable count and total yeast and mould count were also significantly (p<0.05) decrease in treated groups in compare to control group during 45 days of storage. On the basis of studies, researcher concluded that the synthetic preservative compound replaces with M. oleifera successfully. Francelin et al. (2022) [29] prepared chicken mortadella with hydroalcoholic extract of M. oleifera leaves and studied their effect on sensory parameter and storage stability of mortadella. They found 1333.84 mg GAE/ml phenolic compounds along with 12.43 mg extract/ml of EC 50 antioxidant activity in M. oleifera leaves extracts. 0.25% incorporated products exhibit antimicrobial quality with comparable change in sensory attributes during refrigeration storage. Ground pork mixed with 1.0% Arjuna fruit extracts which obtained using different solvents. Treated pork having significantly (p<0.05) lower TBARS, peroxide and carbonyl formation as well as significantly (p<0.05) superior colour with prolong storage stability in comparison to control sample (Chauhan et al., 2018) [20] . Birla et al. (2019) [16] incorporated ethanolic and aqueous extract of arjuna tree bark in pork emulsion at 1% concentration and found that the treated sample had lower peroxide and TBARS value than control sample along with superior colour stability, excellent oxidative stability, and better microbial quality than the control sample during 9 days of storage under refrigeration conditions. Aksu et al. (2020) [6] evaluated storage stability of beef pastırma prepared with 1% and 1.2% red cabbage water extract and resulted in decrease TBARS and pH value, while non-significant effect on microbiological counts, protein oxidation and moisture content along with higher sensory score in red cabbage extracted treated beef pastrima during 150 days of storage. Shange et al. (2019) [61] incorporated 1% v/v oregano essential oil with black wildebeest muscle and evaluated lipid peroxidation as well as appearance and colour. They found that the TBARS value of treated meat was stabilize at < 9 mg/MDA until the end of storage, while in control, sample it increases from 9 mg/MDA to 19 mg/MDA during storage period. There was improvement in colour and appearance as well as microbial quality of treated meat in comparison to control sample. Researcher concluded oregano essential oil extend the shelf life of treated meat about 3 days. 2% thyme essential oil and 2% acetic acid mix with raw beef meat and evaluated storage stability as well as sensory attributes of meat. Study resulted in significantly reduce the levels of TBARS and extended shelf life up to 15 days at 4°C. In addition, treated beef having a higher overall acceptability with improved flavour and texture. In conclusion, natural and organic preservatives may be used as an alternative to synthetic one to maintain the quality and shelf life of meat and meat products (Asuoty et al., 2023) [9] . [9] Application of plant extracts and essential oils in form of film/coating on meat and meat products Chen et al. (2021) [21] investigate the effect of chitosan edible coating that comprise of 0.15% oregano essential oil (OEO) or 0.60% cinnamon essential oil (CEO) on quality and shelf life of roast duck slices under modified atmosphere packaging (MAP, 30% CO2/70% N2) during 21 days of storage at 2±2 °C. They resulted that the storage stability was improved by including OEO or CEO, which significantly lowered (p<0.05) total viable count and TBARS value together with extend shelf life about 7 days compared to control one. Shahvandari et al. (2021) [60] studied the effect of cumin essential oil (CEO) in form of chitosan edible coating on the quality and shelf-life chicken meat. They concluded that the chitosan and cumin essential oil inhibiting foodborne pathogenic microorganism, reduce the rate of lipid peroxidation and increase the storage duration of meat at refrigeration storage 4ºC along with improved colour, odour and overall acceptability. Mehdizadeh et al. (2020) [45] investigate physico chemical property and storage stability of beef coated with starch film comprise of a 1% pomegranate peel extract and 2% hymus kotschyanus essential oil (TEO) and revealed that beef had an excellent acceptable sensory characteristic together with lower TBARS value at last day of storage period and inhibited growth of L. monocytogenes during 21 days of storage at 4 °C. Additionally, the presence of both the oil and the extract increased the impact of films on the other microorganisms.

Xiong et al. (2020) [69] implemented 0.5% grape seed extract with 1% chitosan and then combined with 3% gelatine (CHI-GEL) edible coating and studied their impact on sensory attribute as well as shelf life of fresh pork for 21 days. Result

shown that treated pork had lower TBARS value than control sample and exhibited antimicrobial and antioxidant capacity along with non-significant (p<0.05) changes in colour or appearance. [69] Application of plant extract and essential oils in form of Nano encapsulation on meat and meat products Rahnemoon et al. (2021) [53] prepared alginate Nano spheres consist of 200mg/ml pomegranate (Punica granatum) peel extract (PPE) using water in oil type emulsification and external gelation made with calcium chloride nanoparticles. Ratios for alginate: PPE and alginate: calcium chloride were 4:1 and 9:1, respectively. They evaluated antimicrobial activity of chicken meat coated with PPE nanospheres by agar diffusion method and found significantly (p<0.05) higher microbial inhibitory activity due to PPE slowly release during incubation period through nanospheres. So, this novel coating method are used to extend microbiological shelf life as well as it had an ability to serve as an effective antibacterial agent in food. Sarvinehbaghi et al. (2021) [56] utilized Alyssum homolocarpum (AH) and Lepidium sativum seed gum (LS) to encapsulate red onion extract (ROE), which is then can be used to encapsulate beef fillet. Treated products examined for antibacterial and sensory quality at 4 day interval for 20 days during refrigeration storage. Study revealed that the ROE nano-encapsulation decrease microbial load, peroxide value and pH and extend the shelf life of beef fillet with improved sensory characteristic including odour, colour, and taste. Thyme Essential Oil (TEO) loaded chitosan nanoparticles prepared by oil/water emulsion and ionic gelation, which utilized for beef burgers coating and evaluated for storage stability along with sensory quality. Result shown that treated sausage having lower TBARS value, lesser microbial load, extended shelf life together with desired colour and sensory quality. Even at higher concentration of TEO in coating rejected by consumer due to its stronger flavour (Ghahfarokhi et al., 2016) [32] . Lemon essential oil (LEO) having a bioactive compound with antioxidant and antimicrobial activity which facilitate their potential use in nanoencapsulation. Chitosan: modified Starch nanophores comprise of 0.5 and 1% LEO coated on fish burgers and investigate chemical as well as sensory quality of burger, which is enhanced due to decrease in TBARS value as well as treated product had a higher overall acceptability than control. So, researcher suggested application of this novel coating in preservation and shelf life extension of food (Hasani et al., 2020) [33] . [32] Lemon essential oil Nano-encapsulation 0.5 and 1% Fish burger 18 days 4±1º temp. (Hasani et al., 2020) [33] Application of plant extract and essential oils in form of active packaging on meat and meat products Ahsan et al. (2024) [5] prepared an active film using Polyvinyl alcohol, carboxymethyl cellulose, glycerol, citric acid, flaxseed gel, and Phyllanthus wightianus extract and measure the thickness, opacity, degree of solubility and swelling, water vapor permeability, and antibacterial activity of film, that applied to beef patties which were store at 4 ºC for one month. They concluded that using 3% extract exhibit highest antioxidant activity and reduce the growth of foodborne pathogenic bacteria as well as slow down lipid peroxidation. Film prepared with this novel method extend the shelf life of beef patties. Kanatt and Makwana (2020) [36] developed carboxymethyl cellulose-poly vinyl alcohol packaging Film with citric acid and aloe vera extracts to increase storage life of chicken meat as well as determine physico chemical, antioxidant and antimicrobial property of active film. Citric acid of film enhanced physical characteristics, lowers the water solubility along with aloe vera reduce lipid peroxidation and inhibited microbial spoilage. They revealed that active film with natural substance and citric acid prolong shelf life of minced chicken meat. Black cumin essential oil was incorporated into active polyethylene films assembled with antimicrobial chitosan and alginate coatings using the layerby-layer (LBL) methodology and examined the impact of the active packaging film on the shelf-life and quality of chicken breast meats kept at 4 °C for 5 days. Multilayer films with Black cumin essential oil exhibited antimicrobial activity against Staphylococcus aureus and Escherichia coli. With less deviation in pH and less significant colour changes. Study concluded that the incorporating black cumin essential oil in to active packaging may use to maintain quality characteristic and safety of fresh meat and meat products (Konuk Takma and Korel, 2019) [39] . Tabatabaee et al. (2020) [67] evaluated effect of Polylophium involucratum essential oil by integrated with polylactic acid (PLA) film that includes nano chitosan active film on sensory attributes and microbiological quality of minced lamb during the 11day refrigerated storage together with mechanical and physical properties of films. Study resulted that the 1.5% P. involucratum essential oil composite film shown suitable physical and water barrier property as well as retard microbial growth, slow down lipid peroxidation and prolong shelf life of minced meat. In addition to nonsignificant changes in sensory quality. [5] Aloe vera powder Active film 90ppm Minced chicken meat 13 days 4 °C temp. (Kanatt and Makwana, 2020) [36] Black cumin (EO)

Plant and EO

Active film 1% Chicken breast meat 5 days 4 °C temp. (Konuk Takma & Korel, 2019) [39] Polylophium involucratum (EO) Active film 1.5% Minced lamb meat 11 days 4±1º temp.

(Tabatabaee et al., 2020) [67] Limitation The knowledge of biological antioxidant and antimicrobial activity should be expanded among researcher, consumer and meat industry. There is an increase in demand of meat products prepared with natural substance due to their low toxicity and positive effect on health. As demonstrated in the previous review, using plant extracts and essential oils to meat and meat products as antioxidant and antibacterial agents had superior outcomes. However, there are still several technological obstacles in the way of using these natural substances in food (Silva et al., 2021) [63] .

There are certain limits that must be identified when adding plant extracts and essential oils into food products. The use of natural substances directly on the meat and meat products may entirely change the sensory quality of the products. Plant extracts have characteristic aromas and flavors, while essential oils impart a strong flavour and odour due to their volatile compounds, which make them unacceptable to consumers as well as difficult to apply in meat and meat products (Lourenço et al., 2019) [41] . According to Danilović et al., (2021) [24] natural compound should be utilized at the lowest possible concentrations. Although, the concentration must be sufficient for the desired antioxidant or antibacterial activity or extended shelf life of products. Additionally, the natural substance interacting with meat components such as a lipids, proteins and moisture, consequently they are less accessible for act on microorganism (Silva et al., 2021) [63] . This limitation may be resolved by application of edible or biodegradable coating or films prepared with biopolymers, encapsulation and nano emulsification (Galindo, 2020; Lovison et al., 2017) [31] . Encapsulation and nanoencapsulation often involves specialized materials (like biopolymers, lipids, or synthetic polymers) that can be expensive. The process also requires precision equipment, which are costly to operate and maintain. While, both are complex processes that require careful optimization to ensure consistent quality (Kaushik et al., 2025) [37] . Additionally, depending on the harvesting season, extraction methods, and geographic location, the concentration of bioactive substances in herbs and spices might be different (Adiamo et al., 2020) [2] . Furthermore, the quality and amount of the bioactive chemicals in the plant parts (seed, leaf, root bark, and stem bark) may vary (Bernard et al., 2014) [13] .

Conclusions

Meat and meat products are excellent source of protein, essential amino acids, lapis, vitamins and minerals. High water activity and nutrient content make meat and meat products sensitive to food-borne diseases and spoiling microbes. Consumers do not demand industrial preservatives, which frequently consist of synthetic chemicals, due to health-related concerns. Consequently, plant-derived natural preservatives have been investigated as alternatives to synthetic chemical preservatives. Plants and essential oils are rich source of antioxidant and antimicrobial (phenols, tannins, alkaloids, terpenes, saponins, and coumarins) compound and can be used in meat and meat products. Plant extracts and essential oils can adversely impact the sensory attributes of products if not utilized in appropriate doses. Edible coatings, nanoencapsulation, and active packaging can address food preservation challenges such as off-flavors and premature loss of functionality.

Future prospect

 Synergistic combinations of Essential oils or plant extract with other natural preservatives (e.g., bacteriocins, organic acids) can enhance efficacy of preservation.  Some essential oils have strong flavors that may alter taste and aroma of meat products. Therefore, optimizing concentration levels for optimal antibacterial activity without affecting meat flavour is essential.  The meat industry needs to conduct more studies on EO and plant extract interactions with meat matrices and consumer acceptance.  Future initiatives will concentrate on toxicological research and regulatory approvals from food safety agencies to standardize the application of essential oils and plant extract in meat.

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