**4. Conclusions**

The data shown in the present study reinforce the possibility of substituting, or at least reducing, the use of synthetic preservatives with natural versions, such as those from fruits and agro-industrial waste, such as peels and seeds. In addition to reducing the environmental impact through the reuse of residues that would initially be discarded, the use of preservatives from natural sources meets the demand of consumers who are increasingly concerned with the possible relationship between the indiscriminate use of synthetic additives and the incidence of health problems. Therefore, the search for plant extracts with antimicrobial activity is an area of study on the rise and there are several reports in the literature on natural alternatives, both for application in meat products and in other food classes, which, therefore, generates a challenge regarding the use of these ingredients in concentrations that are significantly effective against microbiological proliferation, while maintaining the sensory and technological properties of products without compromising their safety.

**Author Contributions:** Conceptualization, L.A.G., J.M.L. and M.A.T.; writing—original draft preparation, L.A.G.; writing—review and editing, M.A.T. and J.M.L.; visualization, J.M.L.; supervision, M.A.T. and J.M.L.; project administration, M.A.T. All authors have read and agreed to the published version of the manuscript.

**Funding:** This research received no external funding.

**Acknowledgments:** The authors are grateful to the São Paulo Research Foundation (FAPESP, Brazil) for financial support (grant number #2020/04544-9). This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior–Brasil (CAPES)—Finance Code 001. Authors (M.A.T., J.M.L) are members of the HealthyMeat network, funded by CYTED (ref. 119RT0568).

**Conflicts of Interest:** The authors declare no conflict of interest.
