Research Progress on the Application of Clean Label in the Meat Products Industry

The food industry is currently navigating significant challenges in developing clean-label food products that minimize synthetic additives while maintaining quality and safety. This review primarily outlines the research progress on the application of the “clean label” concept in meat production and processing. The “clean label” concept emphasizes natural, healthy, and transparent attributes, encompassing various aspects such as animal welfare, production and processing technologies, natural additive alternatives, and meat nutritive value. The article elaborates on how to achieve “clean label” meat production from these perspectives. In terms of animal farming, optimizing feeding management, adopting natural feed additives, and improving farming environments and slaughtering processes can enhance animal welfare and meat quality and safety. In meat product processing, novel non-thermal processing technologies such as high pressure and ultrasound can reduce nutrient loss and improve meat product quality. Natural plant extracts can replace chemical additives, offering multiple benefits and extending shelf life. In summary, by implementing the "clean label" concept in farming, processing, and additive selection, it is possible to meet consumer demand for natural and healthy meat products, enhancing the market value and competitiveness of meat products. However, further in-depth research is needed in optimizing farming models, applying new processing technologies, developing functional products, and establishing detection and traceability systems to develop systematic solutions and promote the widespread application of the “clean label” concept in the meat industry.