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Resumo(s)
In the current context of growing demand for healthier and transparently labeled foods, research into natural compounds as clean-label substitutes for synthetic preservatives is essential. Understanding the susceptibility of different pathogens to natural antimicrobials is crucial for the development of new effective preservation strategies. Incorporating these natural preservatives into meat products not only extends shelf life, but also increases consumer trust in products that are committed to transparency and quality [1,2].