## 1 Introduction  
The meat industry, as an integral part of the global food chain, constantly faces the challenge of ensuring the quality and safety of its meat products [1]. In a context in which the demand for healthier and more sustainable foods is constantly increasing, plant-based solutions have become a promising alternative to reducing dependence on chemical additives in the production and preservation of meat and meat products. Thus, among the natural ingredients that have attracted the attention of researchers and professionals in the meat industry are compounds of plant origin [2, 3]. Essential oils (EOs) are a mixture of volatile compounds extracted from various plant parts [4]. These compounds, characterised by their aromatic properties, have become the subject of interdisciplinary research ranging from organic chemistry and botany to medicine and psychology [5]. The five main plant families known for producing EOs are Apiaceae, Asteraceae, Lamiaceae, Myrtaceae, and Rutaceae. The Myrtaceae family features species like eucalyptus and clove, widely used for their biological properties [6]. _Syzygium aromaticum_ ([PERSON]. [PERSON], commonly known as clove, is an interesting plant species with potential as a food preservative, even being evaluated for applications in active food packaging [7; 8]. The phytochemical analysis of various types of clove extract has revealed the presence of different chemical groups, such as phenolic compounds, sesquiterpenes, and monoterenes. Clove essential oil (CEO), derived from the dried buds of the clove, stands out for its distinctive, warm, and spicy aroma. CEO for industrial purposes is mainly extracted by conventional techniques such as steam distillation and hydro-distillation. However, there are studies that cite experiments using less common techniques, such as cold-pressing, organic solvent extraction, supercritical fluid extraction, ultrasound-assisted extraction (UAE), and microwave-assisted extraction (MAE) [9; 10]. This oil is characterised by its well-documented richness in bioactive compounds, many of which have antimicrobial and antioxidant properties [11]. Indeed, the literature shows several studies on the effects of CEO on the microbiological, sensory, and nutritional quality of meat and meat products [12]. Eugenol, eugenyl acetate, and caryophyllene have been reported as the main compounds in CEO [11; 13], and these molecules strongly support its wide range of biological activities reported in the literature [4], e.g., antioxidant activity [14]. The antioxidant activity of CEO and its main compounds has been widely documented by several authors, who highlighted the oil's strong scavenging activity against free radicals, such as superoxide and hydrogen peroxide. These results support the application of CEO as an additive for food preservation and, in general, as a natural product useful for human health [15]. The antioxidant action mechanism of eugenol, which is generally the main compound of CEO, can be traced back to the properties of phenolic compounds. The main effects of antioxidant action in foods consist of deactivating free radicals by the transfer of single electrons or hydrogen atoms. In addition, the chelation of metals involved in oxidative processes reduces oxidative damage [16; 17]. Meat is the muscle tissue of slaughtered animals, composed of water, proteins, lipids, minerals, and a small proportion of carbohydrates. Meat and meat products are susceptible to quality deterioration due to their rich nutritional composition [18]. This deterioration is due to chemical and microbial changes. The most common form of chemical deterioration is lipid oxidation in meat. Oxidative processes, particularly lipid and protein oxidation, are among the primary causes of quality deterioration in meats and meat products, leading to undesirable changes in flavour, colour, texture, nutritional value, and shelf life [19].