meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2025-10-4-351-365meat-529Research ArticleСтатьиEffect of essential oils in meat.https://orcid.org/0009-0003-9151-4380AfidahU.

Ulil Afidah, Master Degree, S. Pt., M. Sc, Lecturer, Faculty of Animal and Agricultural Sciences

ulilafidah@lecturer.undip.ac.idhttps://orcid.org/0000-0002-2656-5881WardhaniR.

Riuh Wardhani, Master Degree, S. Si., M. Si, Doctoral Student, Department of Animal and Dairy Science, College of Agriculture and Life Sciences

riuhwardhani@o.cnu.ac.krhttps://orcid.org/0009-0006-7225-6947PutriA.

Amaliya Putri, Student and Researcher, Faculty of Animal and Agricultural Sciences

putriamaliya237@gmail.comDiponegoro UniversityIndonesiaChungnam National UniversityKorea, Republic of202514012026104351365Copyright © Afidah U., Wardhani R., Putri A., 20262026Afidah U., Wardhani R., Putri A.Afidah U., Wardhani R., Putri A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/529

Consumer demand for safer and healthier food products has driven the meat industry to seek natural alternatives to synthetic preservatives. Essential oils (EOs), volatile compounds derived from plants, have emerged as promising natural preservatives due to their strong antimicrobial and antioxidant activities. This review provides a comprehensive analysis of the effectiveness of EOs in extending the shelf life of meat and meat-based products. It discusses the composition and major bioactive compounds such as terpenes, terpenoids, and phenylpropanoids, which play key roles in preservation. Moreover, critical factors influencing EO effectiveness, including concentration, interactions with food matrices, and application methods, such as direct incorporation, vapor  phase diffusion, and encapsulation technologies, are thoroughly examined. The mechanisms of EO action, including disruption of microbial cell membranes, generation of reactive oxygen species (ROS), enzyme inhibition, and DNA damage, are described in detail. The antioxidant activity of EOs is also discussed, including their ability to scavenge free radicals, chelate metals, and deactivate singlet oxygen. This review emphasizes the potential of EOs as natural preservatives that support food safety and quality in line with consumer preferences for clean-label products with minimal synthetic additives.

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The authors declare that there are no conflicts of interest present.