Abstract: Oxidation and microbial spoilage are the major factors affecting the quality and shelf life of meat and meat products. Phenolic compounds extracted from plants have antioxidant capacity and antibacterial properties. But their antibacterial mechanisms have not been clearly elaborated and a systematic review in this field is still lacking. Based on the classification of and the variability of the antibacterial activity of natural phenolic compounds, the possible antibacterial mechanism of phenolic compounds is summarized from the perspectives of the cell wall and membrane, biofilm formation and protein synthesis, and their application in the meat industry is reviewed. This paper is expected to provide a theoretical foundation for further research on the antibacterial mechanism of natural phenolic compounds and their application in meat production to extend the shelf life of meat and meat products.

Key words: natural extract; phenolic compounds; meat products; antibacterial mechanism; meat preservation