Firman Jaya, Teguh Wahyono, Ema Damayanti, Angelina Risky Maharani, Pradita Iustitia Sitaresmi, Endy Triyannanto, Danung Nur Adli
Honey has long been recognized for its antioxidant and antimicrobial properties, yet its application in meat preservation remains inconsistently documented. This meta-analysis integrates findings from 22 peer-reviewed studies conducted between 1980 and 2024 to evaluate the effects of different honey types and treatment methods on various meat quality parameters. The analysis revealed that honey significantly enhanced sensory attributes such as flavour, texture, and overall acceptability while simultaneously reducing undesirable characteristics, including lipid oxidation, microbial counts, and textural hardness. Notably, acacia, citrus, and lime tree honeys contributed to significant improvements in quality indicators, including reduced pH and increased tenderness, potentially due to differences in organic acid content (acidity), sugar profile, and phenolic and enzyme-related bioactive compounds that can lower product pH and promote protein swelling and tenderisation. The treatment method also played a pivotal role, with honey applied by spreading often yielding more pronounced positive outcomes than marination. Moreover, the influence of honey varied by meat type, with poultry showing the most substantial improvement across multiple parameters. In summary, these findings underscore the potential of honey as a natural preservative and functional additive in meat processing, offering both technological and nutritional benefits. Studies are needed to clarify mechanism and optimise applications. © 2026 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group.
Animal Product Technology Department, Faculty of Animal Science And Technology, Universitas Brawijaya, Malang, 65145, Indonesia; Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia (BRIN), Gunungkidul, Indonesia; Research Center for Animal Husbandry, National Research and Innovation Agency (BRIN), Bogor, Indonesia; Department of Animal Products Technology, Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta, Indonesia; Feed and Animal Nutrition Department, Smart Livestock Industry Study Programme, Faculty of Animal Science And Technology, Universitas Brawijaya, Malang, 65145, Indonesia
