A Systematic Review: Effectiveness of Herbs and Spices as Natural Preservatives to Enhance Meat Shelf-Life Herbs and Spices as Natural Preservatives
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Abstract
Background: Meat and animal products are essential sources of nutrients but are prone to microbial contamination, leading to food spoilage and food-borne illnesses. The use of synthetic preservatives has raised health concerns, prompting interest in natural alternatives.
Objective: This study systematically reviews the effectiveness of herbs and spices as natural preservatives to enhance the shelf-life of meat products.
Methods: A systematic search was conducted using PubMed, Google Scholar, and Science Direct, adhering to PRISMA guidelines. Studies published between 2002 and 2024 were reviewed, focusing on the antimicrobial activity of natural preservatives in meat. Eleven relevant studies were selected for analysis.
Results: The review found that herbs such as thyme, rosemary, and cinnamon significantly extended the shelf-life of meat, with thyme showing the most potent effect, extending shelf-life up to 60 days. Combinations of herbs were found to be more effective than individual herbs. Natural preservatives also demonstrated fewer health risks compared to synthetic preservatives.
Conclusion: Herbs and spices are effective natural preservatives that can enhance the shelf-life of meat products while minimizing health risks associated with synthetic preservatives.
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