{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,13]],"date-time":"2026-05-13T09:44:49Z","timestamp":1778665489153,"version":"3.51.4"},"reference-count":152,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2022,8,29]],"date-time":"2022-08-29T00:00:00Z","timestamp":1661731200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>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.<\/jats:p>","DOI":"10.3390\/foods11172613","type":"journal-article","created":{"date-parts":[[2022,8,29]],"date-time":"2022-08-29T21:01:31Z","timestamp":1661806891000},"page":"2613","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":49,"title":["Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products"],"prefix":"10.3390","volume":"11","author":[{"given":"Norma Ang\u00e9lica","family":"Santiesteban-L\u00f3pez","sequence":"first","affiliation":[{"name":"Facultad de Administraci\u00f3n, Benem\u00e9rita Universidad Aut\u00f3noma de Puebla, Puebla 72592, Mexico"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9088-4721","authenticated-orcid":false,"given":"Juli\u00e1n Andr\u00e9s","family":"G\u00f3mez-Salazar","sequence":"additional","affiliation":[{"name":"Departamento de Alimentos, Divisi\u00f3n de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato 36500, Mexico"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3803-2820","authenticated-orcid":false,"given":"Eva M.","family":"Santos","sequence":"additional","affiliation":[{"name":"\u00c1rea Acad\u00e9mica de Qu\u00edmica, Universidad Aut\u00f3noma del Estado de Hidalgo, Mineral de la Reforma 42039, Mexico"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7404-5610","authenticated-orcid":false,"given":"Paulo C. B.","family":"Campagnol","sequence":"additional","affiliation":[{"name":"Departmento de Tecnologia e Ci\u00eancia de Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4607-4796","authenticated-orcid":false,"given":"Alfredo","family":"Teixeira","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"},{"name":"Laborat\u00f3rio Associado para a Sustentabilidade e Tecnologia em Regi\u00f5es de Montanha (SusTEC), Instituto Polit\u00e9cnico de Braganc\u0327a, Campus de Santa Apol\u00f3nia, 5300-253 Braganc\u0327a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7725-9294","authenticated-orcid":false,"given":"Jos\u00e9 M.","family":"Lorenzo","sequence":"additional","affiliation":[{"name":"Centro Tecnol\u00f3gico de la Carne de Galicia, Avd. Galicia N\u00b0 4, Parque Tecnol\u00f3gico de Galicia, San Cibrao das Vi\u00f1as, 32900 Ourense, Spain"},{"name":"\u00c1rea de Tecnolog\u00eda de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1197-2572","authenticated-orcid":false,"given":"Mar\u00eda Elena","family":"Sosa-Morales","sequence":"additional","affiliation":[{"name":"Departamento de Alimentos, Divisi\u00f3n de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato 36500, Mexico"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2764-504X","authenticated-orcid":false,"given":"Rub\u00e9n","family":"Dom\u00ednguez","sequence":"additional","affiliation":[{"name":"Centro Tecnol\u00f3gico de la Carne de Galicia, Avd. 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