Abstract:
In the contemporary food industry, preservation of meat and meat products remains a paramount concern for ensuring
safety, quality, and extended shelf life. Against the backdrop of consumer demand for natural and clean-label food
additives, this comprehensive review investigates the current trends in utilizing Vaccinium myrtillus (bilberry) and
Aronia melanocarpa (chokeberry) extracts as natural preservatives in meat and meat products. The review begins by
elucidating the intrinsic antioxidant and antimicrobial properties of these berry extracts, emphasizing their relevance in
the preservation of meat products. Recent research highlights their efficacy in reducing lipid oxidation, extending the
shelf life of meat products, and inhibiting microbial proliferation. Furthermore, it explores various application methods,
including their incorporation into meat matrices and the development of edible coatings, shedding light on innovative
techniques and emerging technologies. The practicality of deploying these natural preservatives in meat processing is
substantiated through industrial applications and illustrative case studies. Recognizing the promise of these natural
preservatives, the review acknowledges the hurdles faced, including formulation optimization, cost-effectiveness, and
consumer perceptions. Overcoming these challenges is crucial for their widespread adoption. The review concludes by
summarizing key findings and underscores the pivotal role of Vaccinium myrtillus and Aronia melanocarpa in shaping
the landscape of meat preservation while ensuring consumer safety and satisfaction.
