Antimicrobial and antioxidant systems for meat preservation

The present review summarizes the main current knowledge on natural preservation methods of meat and meat products, in particular the use of modified atmospheres, antimicrobial and antioxidant systems. The presence of atmospheric oxygen associated with light radiations and microbial contamination causes a fast deterioration of the product. This deterioration is accelerated in processed meat products, since, considerably increases their deterioration. In addition, the catalytic effect of the photooxidation processes caused by light is well-known, particularly the ultraviolet radiations emitted by the standard supermarket fluorescent lamps usually used in the illumination of the refrigerating stores. The emergence of new pathogenic species of psychrotrophic bacteria in packed meats encouraged the development of new preservation methods based on combined systems or hurdle technology. The bacteriocinogenic bacteria constitute an adequate alternative because of their capacity to produce metabolites against pathogenic bacteria. Simultaneous use of two or several factors of conservation constitutes a promising and effective option. The shelf life of the products might reach the double and even triple depending to the type of association. The putative synergy between the antioxidant and antimicrobial systems is an interesting alternative which deserve to be considered to ensure product safety.