Phytonutrients in meat products: plant extraction and formulation of new functional products

Milena Terzić; Vladimir Tomović

doi:10.18485/meattech.2025.66.3.59

Milena Terzić University of Novi Sad, Faculty of Technology Novi Sad, Novi Sad, Serbia https://orcid.org/0000-0001-7192-4962
Vladimir Tomović University of Novi Sad, Faculty of Technology Novi Sad, Novi Sad, Serbia https://orcid.org/0000-0001-5055-1781

DOI: https://doi.org/10.18485/meattech.2025.66.3.59

Keywords: plant extracts, modern extractions, meat products, functional foods

Abstract

Enriching meat products with plant extracts has become an innovative strategy to improve product quality, extend shelf life and meet the growing demand for natural, functional foods. Plant extracts, especially those rich in polyphenols, flavonoids and terpenes, have strong antioxidant, antimicrobial and health properties. This article deals with the application of innovative extraction techniques in the isolation of biologically and pharmacologically active molecules from different plant species and that could be used as functional additives in meat products. Enrichment with plant extracts is a sustainable approach for the production of meat products with a clean label and added value. Therefore, this manuscript aims to present potent plant species, but also innovative extraction techniques, through the application of which, biologically valuable molecules are isolated, ensuring safety, quality and longer shelf life of meat products.