## 8 Conclusions  
The studies selected in this systematic review describe an extensive scientific investigation into the use of _Syzygium aromaticum_ essential oil as a plant-derived antioxidant in meat and meat products. This review stands out for its systematic approach based on the PRISMA 2020 methodology, ensuring transparency and rigour in the study selection process. The exhaustive search of multiple databases, careful filtering using clear inclusion and exclusion criteria, and the extraction of relevant variables such as meat type, clove essential oil concentration, and storage conditions strengthen the quality of the analysis. Furthermore, the review offers a comprehensive and up-to-date overview of the antioxidant potential of clove essential oil in meat and meat products. The results show that clove essential oil, rich in eugenol, exhibits variable antioxidant effects in meat products, influenced by the type of meat, applied concentration, and storage conditions. Overall, formulations with clove essential oil were able to reduce thiobarbituric acid reactive substance levels and maintain oxidative stability, particularly in beef burgers, chicken nuggets, and buffalo meat burgers. However, the sensory impact was inconsistent: while moderate concentrations preserved sensory acceptability, higher doses led to strong and undesirable flavours, as observed in beef burgers and fish products. Additionally, some treatments, such as those applied to ground pork with chicken thighs or chicken sausages, showed limited or unstable antioxidant effects, accompanied by early sensory deterioration. These findings highlight the need to carefully adjust clove essential oil concentration and consider the specific meat matrix to maximise its antioxidant efficacy without compromising the organoleptic properties of the final product. The use of clove essential oil in edible films and coatings demonstrated differentiated antioxidant performance depending on the meat matrix and clove essential oil composition and concentration. In beef products, clove essential oil-based films significantly enhanced oxidative stability, as evidenced by increased radical scavenging activity and reduced thiobarbituric acid reactive substance values. However, excessive concentrations led to sensory deterioration and colour loss in some cases, emphasising the need for optimised dosing strategies. In pork matrices, clove essential oil incorporation reduced lipid peroxidation and preserved physicochemical parameters. Nevertheless, sensory quality was often compromised over time, especially in sausages, indicating a trade-off between oxidative protection and organoleptic acceptability. For fish species, clove essential oil coatings delayed spoilage and maintained low thiobarbituric acid reactive substance and total volatile basic nitrogen values, particularly in Atlantic salmon, rainbow trout, and tambaqui fillets. Still, sensory scores frequently declined after extended storage, often due to the development of strong or off-putting odours, highlighting a limitation for long-term preservation. In chicken products, moderate clove essential oil concentrations proved effective in controlling lipidoxidation while maintaining acceptable sensory attributes, especially in chicken burgers. Higher clove essential oil levels, however, negatively affected flavour and texture. In camel and buffalo meat, clove essential oil films improved phenolic content and colour preservation, but the strong clove aroma and modest sensory acceptance in camel meat suggest limited consumer appeal. Altogether, clove essential oil-enriched coatings offer a promising natural strategy for extending shelf life and reducing oxidation in a wide range of meat products. Nevertheless, their practical application requires careful formulation to balance antioxidant efficacy with sensory acceptability for each specific matrix.