Table 2.

Application of animal-derived preservatives for the inhibition of spoilage bacteria or food-borne pathogens in meat and meat products.

Sources	Addition Conditions	Meat and Meat Products	Storage Conditions	Target Microorganisms	Antimicrobial Activities	References
Lysozyme	5% with modified atmosphere packaging	Pork meat	4 °C for 28 d	Total viable counts	4.59 log CFU/cm2	[82]
	250 ppm with nisin (250 ppm) and EDTA (20 mM) in vacuum packaging	Ostrich meat patties	4 °C for 8 d 4 °C for 8 d 4 °C for 1 d	Listeria monocytogenes Lactic acid bacteria Total viable counts	4 log CFU/g 1 log CFU/g 2 log CFU/g	[83]
	Combination with chitooligosaccharide	Lamb meat	ambient temperature for 4 h	Escherichia coli Pseudomonas fluorescens Bacillus cereus Staphylococcus aureus	3–4 log CFU/g 3–4 log CFU/g 3–4 log CFU/g 2 log CFU/g	[84]
Ovotransferrin	25 mg with 5 mM EDTA in κ-carrageenan-based film	Chicken breast	5 °C for 7 d	Total viable counts Escherichia coli	1.8 log CFU/g 2.7 log CFU/g	[85]
	25 mg/mL of ovotransferrin with 0.5% citric acid	Ham	4 °C for 8 d	Listeria monocytogenes	Bacteriostatic effect	[86]
Lactoferrin	3% and 5% 2.5% 0.5%	Ground beef	10 °C for 9 d	Escherichia coli O157:H7 Salmonella Enteritidis Listeria monocytogenes	2 log CFU/g 0.8 log CFU/g 2 log CFU/g	[43]
	0.5 mg/g with high pressure treatments	Chicken fillet	5 °C for 9 d	Pseudomonas fluorescens Escherichia coli O157:H7	2.3 log CFU/g 0.5 log CFU/g	[87]
Lactoperoxidase	6% with alginate coating	Chicken breast fillets	4 °C for 16 d	Enterobacteriaceae Pseudomonas aeruginosa Total viable counts	5 log CFU/g 4 log CFU/g 2.5 log CFU/g	[81]
	40 mg/mL with high pressure processing	Dry cured ham	8 °C for 60 d	Salmonella Enteritidis Listeria monocytogenes	3–4 log CFU/g 0.86 log CFU/g	[88]
	Dipping into antibacterial solution (0.2 mg glucose, 0.1 mg sodium thiocyanate, 1.9 U lactoperoxidase, and 0.38 U glucose oxidase)	Beef	chilling regime (−1 to 12 °C) for 42 d	Staphylococcus aureus Salmonella Typhimurium Listeria monocytogenes Escherichia coli O157:H7 Pseudomonas aeruginosa Yersinia enterocolitica	1.7 log CFU/g 1.6 log CFU/g 1.8 log CFU/g 0.2 log CFU/g 0.9 log CFU/g 3.9 log CFU/g	[89]
Livestock animal-derived antimicrobial peptide	0.5% of α137–141 from bovine cruor	Beef	4 °C for 14 d	Total viable counts Coliform	Bacteriostatic effect	[90]
	160 μg/g of AMPs isolated porcine leukocyte	Boneless ham	15 °C for 6 h	Staphylococcus aureus Escherichia coli	3.9 log CFU/g 3.3 log CFU/g	[91]
	160 μg/g of AMPs isolated porcine leukocyte	Sausage mince	15 °C for 24 h	Staphylococcus aureus Escherichia coli	Bactericidal effect	[91]