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International Journal of Zoology and Applied Biosciences Research Article
Organic-based preservation approaches for microbial control and quality retention in meat
Venkata Vijaya Lakshmi, Antonydas, Devasena B, Senthilkumar G P and Nazreen B
Year : 2025 | Pages: 275-278
Received on: 19/09/2025
Revised on: 21/10/2025
Accepted on: 28/10/2025
Published on: 25/011/2025
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Venkata Vijaya Lakshmi, Antonydas, Devasena B, Senthilkumar G P and Nazreen B ( 2025).
Organic-based preservation approaches for microbial control and quality retention in meat
. International Journal of Zoology and Applied Biosciences, 10( 6), 275-278.
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Abstract
Organic-based preservatives are gaining increasing attention as safe, eco-friendly alternatives to synthetic additives for maintaining the microbial safety and sensory quality of meat products. This paper reviews the mechanisms, effectiveness, and application potential of plant-derived extracts, essential oils, organic acids, and bioactive compounds used in meat preservation. Emphasis is placed on their antimicrobial modes of action, impacts on physicochemical and sensory characteristics, and compatibility with emerging non-thermal technologies. Challenges related to variability, stability, standardization, and consumer acceptance are also highlighted. The review concludes that integrating organic preservatives with advanced processing systems can enhance meat quality, reduce spoilage, and support clean-label consumer preferences.
Keywords
Metal nanoparticles, Metal oxide nanoparticles, Physicochemical properties, Structural analysis, Consumer.
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© The Author(s) 2025. This article is published by International Journal of Zoology and Applied Biosciences under the terms of the Creative Commons Attribution 4.0 International License (creativecommons.org), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
