A REVIEW OF NATURAL SPICES AND SMART PACKAGING FOR GOAT MEAT POSTHARVEST QUALITY PRESERVATION

Abstract

Goat meat is highly susceptible to quality deterioration during postharvest storage due to lipid oxidation, microbial contamination, and the accumulation of volatile compounds responsible for off odor formation and reduced sensory quality. Effective preservation strategies are therefore required to maintain product quality and extend shelf life. This review was conducted by systematically analyzing scientific articles retrieved from reputable databases including Google Scholar, ScienceDirect, and Scopus, published between 2014 and 2025, covering topics relevant to goat meat preservation, natural antioxidants, antimicrobial compounds, and intelligent packaging systems. The reviewed studies demonstrated that natural spices such as garlic (Allium sativum), turmeric (Curcuma longa), and ginger (Zingiber officinale) contain bioactive compounds including allicin, curcumin, gingerol, and shogaol with antioxidant and antimicrobial properties capable of inhibiting lipid oxidation, suppressing microbial proliferation, and reducing undesirable off odor formation in meat products. In addition, smart packaging technology enables real time monitoring of meat freshness through intelligent indicators responsive to pH changes, gas production, and temperature fluctuations during storage. The integration of natural spice based preservatives and smart packaging systems offers significant potential to improve food safety, maintain sensory quality, and prolong the shelf life of goat meat products. The combination of natural bioactive compounds and innovative packaging technologies represents a promising, consumer oriented, and sustainable approach for postharvest goat meat preservation.

Keywords: Goat Meat; Lipid Oxidation; Natural Preservatives; Smart Packaging; Shelf Life.