Meat products are highly vulnerable to quality deterioration, primarily due to lipid oxidation—a process that causes undesirable changes in color, odor, flavor, and texture, ultimately resulting in reduced consumer acceptance. The use of spices in meat processing not only enhances sensory characteristics but also provides antioxidant and antimicrobial properties thanks to their content of bioactive polyphenols.

The purpose of this study was to gather evidence on the health benefits associated with the use of spices as condiments in meat products. To achieve this, a systematic search was conducted across multiple platforms using Boolean operators and specific filters, including a publication range of the last 12 years, resulting in the analysis of 18 scientific articles.

The findings revealed that some artificial additives commonly used in the meat industry may pose health risks due to their toxicity. In contrast, several frequently used spices—such as oregano, cinnamon, spearmint, clove, black pepper, and basil—were identified as having clear antioxidant and antimicrobial effects.

Although synthetic preservatives are widely used in food preservation, their potential health risks have driven the search for natural alternatives. In this context, spices stand out as a safe and functional option that, in addition to extending the shelf life of meat products, may provide added health benefits for consumers.