Development of natural plant-based preservatives for the meat industry

The staff of the Scientific and Research Center of Pharmaceutical Industry “SOYUZSNAB” conducted comprehensive studies of various plant extracts, includinglemon , grapefruit, pomelo, tamarind, rosemary, oregano, licorice, various types of pepper, MILK thistle and rose hips. As a result of these studies, optimal combinations of extracts with pronounced antibacterial and fungicidal effects were identified. The new preservatives effectively inhibit the growth of gram-positive bacteria, yeast and mold. The preservative is currently being refined on model systems with subsequent microbiological analysis, the purpose of which is to increase its effectiveness. The development has already demonstrated excellent potential and opens up new opportunities for MEAT producers.