Postbiotics are a preservation option only when validated in the specific meat matrix

Postbiotics are emerging as a potential tool for meat preservation, but they should not automatically be treated as a ready-to-use preservative. A review published on 9 October brings together knowledge on metabolites and cellular components generated by inactivated microorganisms, including organic acids, bacteriocins, exopolysaccharides and antioxidant compounds. The publication discusses applications across food systems, including meat products.