Use of bioactive compounds to enhance meat safety and quality

Abstract

Ensuring the safety and quality of meat remains a major challenge in the food industry due to susceptibility to microbial contamination, lipid oxidation, and protein degradation, which compromise sensory properties and nutritional value. Bioactive compounds have emerged as natural agents capable of enhancing meat safety and quality through antimicrobial, antioxidant, and sensory-modulating activities. These compounds, derived from plants, microbes, animals, or synthesized sources, can inhibit the growth of pathogenic bacteria, prevent oxidative spoilage, maintain color, texture, and flavor, and extend product shelf-life. This review was conducted through a systematic search of scientific literature in databases including Scopus, Web of Science, PubMed, and Google Scholar, covering both foundational and recent studies without restrictions on publication year. Inclusion criteria focused on research reporting the application of bioactive compounds in fresh or processed meat with documented effects on microbial safety, oxidative stability, sensory attributes, or shelf-life. Data were extracted on compound type, source, application method, and observed outcomes, and synthesized narratively to highlight mechanisms, efficacy, and practical implementation. Findings indicate that direct addition, marination, edible coatings, active packaging, and combination with non-thermal processing effectively integrate bioactive compounds into meat products. Synergistic use of multiple compounds often enhances antimicrobial and antioxidant effects while preserving sensory quality. These strategies offer promising alternatives to synthetic preservatives, aligning with consumer demand for natural, safe, and functional foods. Future research should focus on optimizing compound combinations, industrial scalability, and integration with emerging processing technologies to maximize efficacy and product stability. Overall, bioactive compounds represent a sustainable approach for producing high-quality, safe, and shelf-stable meat products.