Letter to Editor
Authors
1
Ph.D. Student, Quantitative Plant Ecology and Biodiversity Research Lab., Department of Biology, Faculty of Sciences, Ferdowsi University of Mashhad, Mashhad, Iran
2
Assistant Professor, Animal Science Research Institute of Iran, Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran
3
Assistant Professor, Animal Science Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran
10.22092/mpt.2025.371069.1205
Abstract
Oxidative stress and microbial spoilage are major contributors to the deterioration of meat quality and shelf life. These issues have traditionally been controlled using antioxidants and synthetic preservatives. However, growing concerns about consumer health and environmental sustainability have increased interest in natural alternatives. Research indicates that essential oils from plants such as thyme, rosemary, clove, oregano, and cinnamon—when combined with selenium, vitamin E, and tannin-rich forages—can enhance the oxidative stability and microbial resistance of meat. Active compounds including carnosic acid, carnosol, thymol, carvacrol, cinnamaldehyde, and eugenol act as potent inhibitors of free radicals. These substances help prevent lipid peroxidation and exhibit strong antimicrobial activity. Selenium and vitamin E further support the body’s endogenous antioxidant defenses, and their combined use increases effectiveness under thermal, nutritional, or processing stress. Moreover, the consumption of forages containing these bioactive compounds can improve the fatty acid profile of meat while promoting intestinal and liver health, as well as overall metabolic performance in livestock. In addition to nutritional strategies, post-slaughter technologies—such as nanoencapsulation, edible coatings, and active packaging—can stabilize and gradually release natural antioxidants. These approaches reduce microbial growth and protein and lipid oxidation while preventing undesirable sensory changes in meat. Overall, integrating nutritional interventions with advanced processing technologies can create a synergistic effect that significantly improves the quality, safety, and shelf life of meat.
Keywords
)