Selected medium-chain dicarboxylic acids: alternative preservatives in improving shelf-life and quality of meat products.

The pharmaceutical industry finds succinic acid (SUA), glutaric acid (GLA), and azelaic acid (AZA) to be highly attractive and practicable due to their outstanding biological qualities, which include glucose control, antioxidant, anti-inflammatory, and antibacterial properties. Moreover, the routine use of organic acids in meat processing offers a practical, cost-effective, and safe method for extending the shelf life and ensuring the safety of meat products. The FDA generally deems them safe, and there are no daily intake limits, supporting their widespread use. Many dicarboxylic acids and their salts have been reported to be employed as food additives, either purposefully or inadvertently, due to their safety and other properties. Nowadays, the "medicine and food homology" area is one of the innovations that enables them to enter the food industry. However, food and pharmaceuticals underestimate the scope of their bacteriostatic and antioxidant applications. This review highlights the multifaceted benefits and applications of SUA, GLA, and AZA, especially in meat preservation. Their physicochemical properties, antimicrobial and antioxidant capabilities, and metabolism in the human body present them as viable alternatives to conventional meat preservatives. Further research into their synergistic effects, optimal concentrations, and regulatory compliance will be crucial for their successful implementation in the meat industry.