Table 2. Plant extracts as antioxidants or preservatives applied directly to meat and meat products.
| Plant extract/species | Form of application | Effect | Dose used | Product | Storage condition | Reference | ||
|---|---|---|---|---|---|---|---|---|
| Time/day | t/°C | |||||||
| Sage (Salvia officinalis) |
Direct | AM (E. coli) | 0.4, 0.6 and 1.0 µL/g | Pork meat | 14 | 4 | (22) | |
| Olive leaves, green tea stinging nettle |
ε-polylysine nanoparticles | AM (S. aureus, E. coli and C. perfringens) AO, NR |
500 ppm (mixed extract) |
Sausage | 45 | 4 | (33) | |
| Pomegranate (Punica granatum) peels | Direct | AO AM (aerobic bacteria) |
17.25 mg/kg | Sausage | 60 | 4 | (34) | |
| Oregano (Origanum vulgare) |
Direct | AO | 13.32, 17.79 and 24.01 mL/kg | Lamb burger | 120 | (-18±1) | (35) | |
| Syzygium antisepticum | Direct application by dipping into the solution | AM (S. aureus) | 2, 8 and 32 mg/mL | Cooked chicken | 5 | 4 and 10 | (36) | |
| Cinnamon, clove, anise |
Direct | Reduction of the accumulation of biogenic amines, AO, AM (total aerobic bacterial counts, Enterobacteriaceae) | 0.3 g/kg | Harbin dry sausage (pork meat) |
9 | under fermentation | (37) | |
| Pomegranate (Punica granatum) peels | Direct | AO | 0.5 and 1.0 % | Beef meatball | 180 | (18±1) | (38) | |
| Purslane (Portulaca oleracea) |
Pulverization | AO and AM (P. aeruginosa, B. subtilis and B. cereus) |
0.25, 0.50 and 1.0 % | Pork meat | 9 | 4 | (39) | |
| Olive leaves, green tea, stinging nettle |
Direct | Nitrite replacement AO AM (total bacterial count, yeasts and moulds) |
500 ppm (mixed extract) |
Sausage | 45 | 4 | (40) | |
| Guarana seed, pitanga leaf |
Direct | AO | 250 mg/kg | Lamb burger | 18 | (2±1) | (41) | |
AM=antimicrobial, AO=antioxidant, NR=nitrite reduction