ReviewFoods (Basel, Switzerland)2022
Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
18 citing papers in PubMed, 44 citations in OpenAlex.
- Mixed Fermentation UsingFoods (Basel, Switzerland) · 2026Article
- Encapsulation Strategies for Natural Bioactives in Clean-Label Meat Preservation: A Review.Foods (Basel, Switzerland) · 2026Review
- Electrospraying and Nano-Enabled Edible Films for Food Preservation: Controlled Release, Antimicrobial Function, and Future Horizons.Food science & nutrition · 2026Review
- Extension of Sous Vide Preservation of Wild Turkey (Meleagris gallopavo L.) Meat With Rosmarinus officinalis Essential Oil: A Study on Chemical Composition and Antibacterial Effectiveness Against Listeria monocytogenes and Other Population of Isolated Microbiota.Environmental microbiology reports · 2026Article
- Antioxidant and Antimicrobial Effects of Polyphenolic Extracts from Olive Mill Vegetation Water on Wild Boar Meat Patties.Molecules (Basel, Switzerland) · 2025Article
- Antimicrobial Activity of Greek Native Essential Oils AgainstAntibiotics (Basel, Switzerland) · 2025Article
- Review
- Potential Use of Selected Natural Anti-Microbials to ControlMicroorganisms · 2025Article
- Using online attitudinal and completion test to understand the consumerś perception of probiotic dry-fermented sausage.Heliyon · 2024Article
- Article
- Enhancing Deer Sous Vide Meat Shelf Life and Safety withFoods (Basel, Switzerland) · 2024Article
- Pomegranate Peel and Olive Leaf Extracts to Optimize the Preservation of Fresh Meat: Natural Food Additives to Extend Shelf-Life.Microorganisms · 2024Article
- Exploring Propolis as a Sustainable Bio-Preservative Agent to Control Foodborne Pathogens in Vacuum-Packed Cooked Ham.Microorganisms · 2024Article
- Alternative Additives for Organic and Natural Ready-to-Eat Meats to Control Spoilage and Maintain Shelf Life: Current Perspectives in the United States.Foods (Basel, Switzerland) · 2024Review
- Cell-Free Supernatant ofFoods (Basel, Switzerland) · 2023Article
- Novel Perspectives on Food-Based Natural Antimicrobials: A Review of Recent Findings Published since 2020.Microorganisms · 2023Review
- Novel Approaches to Improve Meat Products' Healthy Characteristics: A Review on Lipids, Salts, and Nitrites.Foods (Basel, Switzerland) · 2023Review
- Combined Catalysis: A Powerful Strategy for Engineering Multifunctional Sustainable Lignin-Based Materials.ACS nano · 2023Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors at 6 institutions in 4 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Meat is a nutrient-rich matrix for human consumption. However, it is also a suitable environment for the proliferation of both spoilage and pathogenic microorganisms. The growing demand to develop healthy and nutritious meat products with low fat, low salt and reduced additives and achieving sanitary qualities has led to the replacement of the use of synthetic preservatives with natural-origin compounds. However, the reformulation process that reduces the content of several important ingredients (salt, curing salts, etc.), which inhibit the growth of multiple microorganisms, greatly compromises the stability and safety of meat products, thus posing a great risk to consumer health. To avoid this potential growth of spoiling and/or pathogenic microorganisms, numerous molecules, including organic acids and their salts; plant-derived compounds, such as extracts or essential oils; bacteriocins; and edible coatings are being investigated for their antimicrobial activity. This review presents some important compounds that have great potential to be used as natural antimicrobials in reformulated meat products.
Indexed as
Identifiers
What Socratic holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.