Multifunctional Roles of Medicinal Plants in the Meat Industry: Antioxidant, Antimicrobial, and Color Preservation Perspectives

Abstract

There is growing interest from researchers, the food industry, and consumers in reducing or eliminating synthetic preservatives such as nitrites in meat products. In this context, medicinal plants have emerged as promising sources of natural compounds with multifunctional roles. This review summarizes recent advances in the application of medicinal plant extracts as natural antioxidants, antimicrobials, and color-preserving agents in the meat industry. A systematic literature search was conducted using the PubMed and Lens databases, complemented by a bibliometric analysis with the VOS viewer, to identify research trends and key contributors in the field. The incorporation of plant-based ingredients in meat and meat analogues has the potential to enhance flavor, nutritional value, and shelf life while responding to the demand for clean-label and health-oriented products. Particular attention is given to the phytochemical composition, bioactivity, and practical application of selected medicinal plants that have demonstrated efficacy in preserving the oxidative stability, microbial safety, and visual quality of meat. Furthermore, the review highlights emerging plant species with potential in meat preservation and discusses the challenges related to their incorporation into meat matrices. These findings support the strategic use of plant-based bioactive compounds as sustainable and functional alternatives to synthetic additives in meat systems.