Meat is an excellent source of nutrients for human beings. Meat provides a favorable environment for microbial growth. Prevention of microbiological
contamination of meat, chemical preservatives, including nitrites, nitrates, and sorbates, have been used in food processing due to their low cost and strong
antibacterial activity. The application of chemical preservatives is recently being considered by customers due to concerns related to negative population health
issues. Demand for natural substances as food preservatives has increased with the use of plant-origin and animal-origin foods and microbial metabolites. In
regarding Natural preservatives inhibit the growth of spoilage bacteria or foodborne pathogens by increasing the permeability of microbial cell membranes,
interrupting protein synthesis, and cell metabolism. By using Natural preservatives, we can extend shelf-life and inhibit the growth of bacteria. In regarding to
natural preservatives can affect food sensory properties, including flavor, taste, color, texture, and acceptability of food. In regard to Increasing the applicability
of natural preservatives, a number of strategies, including combinations of different preservatives or food preservation methods, such as active packaging systems
and encapsulation, have been used for applications of methods of natural preservatives in meat.
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