A Comprehensive Review of ɛ-Polylysine as a Novel Ingredient for Enhancing Meat Products Through Advanced Production Techniques and Antimicrobial Actions

ɛ-Polylysine (ε-PL), a non-toxic, water-soluble, biodegradable compound with antioxidant and antimicrobial properties, has emerged as a promising bio-preservative for meat products. This review explores ε-PL’s applications as a meat preservative, focusing on its synthesis, antimicrobial mechanism, and effects on meat’s physicochemical and microbiological attributes. ε-PL exhibits strong preservative effects, effectively controlling protein and lipid oxidation and the growth of food-borne pathogens, spoilage bacteria, molds, and yeasts. These properties help maintain meat’s stability, quality, and nutritional value. However, challenges remain in understanding ε-PL’s interactions with meat components, assessing its long-term effects, and scaling up its application in the meat industry. Addressing these challenges is critical to advancing ε-PL, potentially controlling the growth of food-borne pathogens and spoilage bacteria in meats, thereby protecting their stability, nutritional value, and quality attributes. Given its potent antioxidant activity, broad antibacterial spectrum, and superior biological properties, ε-PL could be a promising candidate for preserving meat and meat products.