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Postbiotics as bio-preservatives for meat: systematic evaluation of microbiological characteristics, physicochemical stability, and sensory quality
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DOI：10.1016/j.fufo.2026.101150.png)
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Abstract
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• Postbiotics recommended as natural preservatives for future meat-based foods. • Postbiotics effectively reduce lipid oxidation and TBARS in meat products. • Postbiotics delay protein degradation and TVB-N formation in meat. • Postbiotics maintain and enhance sensory quality of meat (color, odor, flavor).
Keywords:
Postbiotics
Meat preservation
Lipid oxidation
Total volatile basic nitrogen
Sensory quality
Systematic review
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