Ready-to-eat chicken breast is increasingly popular for its high protein content and convenience, but its moist and nutrient-rich environment makes it a perfect breeding ground for spoilage bacteria.
One of the most stubborn threats is Paraclostridium bifermentans, a spore-forming bacterium that survives heat processing and flourishes under improper storage. Traditional chemical preservatives are effective, yet growing concerns about toxicity and consumer preference for “clean label” foods drive the search for safer alternatives.
Natural preservatives, especially those derived from plants, offer promise. Given these challenges, further investigation into the antibacterial potential of licorice extract in RTE meat products is both timely and essential.
In a recent study (DOI: 10.26599/FSAP.2025.9240115) published on March 24 in Food Science of Animal Products, a team from Nanjing Agricultural University explored how licorice extract affects bacterial spore growth and meat quality in RTE chicken breast. By combining microbiological assays with mathematical growth models, the researchers tested different storage temperatures and extract concentrations to evaluate both microbial inhibition and product freshness. Their findings mark a significant step toward replacing synthetic preservatives with natural, plant-based solutions.
The team began by treating chicken breast samples with varying concentrations of licorice extract and exposing them to P. bifermentans spores. They found that extracts at 12.5 mg/mL or higher significantly curbed spore growth, with 50 mg/mL proving most effective — doubling shelf life at 15 and 20 °C. Using Gompertz and Logistic models, the researchers mapped spore growth curves, revealing high accuracy (R² > 0.98) in predicting microbial dynamics. The Ratkowsky model further clarified how temperature influences bacterial lag phases and growth rates. In addition to suppressing bacterial growth, licorice extract helped preserve the meat’s physical and chemical qualities: treated samples exhibited lower pH, TBARS (an indicator of fat oxidation), and TVB-N (a marker for protein degradation). Even after extended storage, color and surface texture remained acceptable. These results suggest that licorice extract not only prevents microbial spoilage but also maintains overall meat quality — crucial for consumer acceptance and food safety.
“Licorice extract demonstrates strong antimicrobial properties against one of the most resilient spoilage organisms in meat,” said Prof. Ming Huang, the study’s corresponding author. “By combining traditional botanical knowledge with modern food modeling techniques, we’ve shown a practical way to enhance meat safety without resorting to synthetic chemicals. This work provides a solid scientific foundation for incorporating natural preservatives into commercial meat products.”
The implications of this research extend well beyond a single product. Incorporating licorice extract into RTE meat processing could offer manufacturers a natural alternative to synthetic preservatives, appealing to health-conscious consumers and reducing food waste. The predictive models developed in the study can also serve as tools for optimizing storage conditions and setting microbial safety thresholds. As the food industry shifts toward more sustainable and transparent production methods, licorice extract — once known mainly for its flavor — may emerge as a key player in the future of clean-label food preservation.
This study was supported by the National Key R&D Program of China (2024YFD2100404), Key Research and Development Program of Shandong Province (2023TZXD035), High-Level Talent Introduction Program of Henan University of Technology (2025BS002), the Program of Taishan Industry Leading Talents and Agriculture Research System of China (CARS-41-Z).
Source: Food Manufacturing
