## 4 Conclusions  
In conclusion, the analysis of the three experimental artisanal mortadellas revealed that the samples with the best microbiological, rheological, and physicochemical characteristics were produced with common lambsquarter (MTS2) and oregano (MTS3) powders, in which similar parameters to those of the control sample (MTC) (produced with a chemical additive) were noted. In fact, at the end of the storage period, extremely low TBAR values, similar to those of the MTC formulation, were observed for both MTS2 and MTS3 (MTS2, 0.65 mg MDA/kg; MTS3, 1.11 mg MDA/kg; and MTC, 0.57 mg MDA/kg), reflecting the effective control of lipid oxidation by oregano and common lambsquarter powders. Also, color stability, particularly redness, was maintained in both samples until the end of the storage (11.04 for MTS2 and 8.22 for MTS3 at 30 days) and closely matched that of the MTC formulation (11.20 for MTC), aligning with consumer preferences. This suggests that the addition of plant-derived extracts in processed meat products also contributes to color stabilization. Finally, although the experimental samples showed pH and water activity (a\({}_{\text{w}}\)) values known to promote bacterial growth and proliferation, the natural additives used effectively reduced microbial growth in the artisanal mortadellas, preserving their shelf lives compared to that of the control (MTC), thereby contributing also to microbial stability. Furthermore, the panel test carried out by the semi-trained tasters suggested that the most appreciated experimental sample was the mortadella containing oregano (MTS3). In addition, from a further comparison with other studies, which utilized natural substances at higher concentrations or in combination with other chemical additives, it was observed that the mentioned natural additives used in their raw, unprocessed forms (i.e., as leaves and whole plant powders rather than as essential oils or bioactive compounds extracted from these sources) and at lower concentrations achieved comparable results. Conversely, the mortadella made with mandarin peel powder (MTS1) showed poorer physicochemical and microbiological characteristics, revealing the low effectiveness of this additive at the tested concentration. These preliminary findings have highlighted the great antimicrobial and antioxidant properties of oregano and common lambsquarter powders used as potential natural preservatives and have shown that replacing chemical additives with natural alternatives in Bologna-type sausages could be a technologically feasible approach for producing healthier products while maintaining microbiological safety, shelf life, and product quality. Thus, considering the lack of specific studies on these types of natural substances in mortadella production and the growing consumer interest in chemical-additive-free food, future research will focus on exploring their uses at different concentrations and in different forms (both as raw materials and as bioactive compounds extracted from them), studying their individual effects and interactions to determine if their combined use results in enhanced antimicrobial and antioxidant activities. The following supporting information can be downloaded at [[https://www.mdpi.com/article/10.3390/app15073571/s1](https://www.mdpi.com/article/10.3390/app15073571/s1)]([https://www.mdpi.com/article/10.3390/app15073571/s1](https://www.mdpi.com/article/10.3390/app15073571/s1)): Table S1: Mean values (\(\pm\)standard errors) of pH and aw in the three experimental mortadella formulations and control test during the storage. Table S2: Lipid oxidation (mg of malonaldehyde per kg of the sample) of samples during the storage. Conceptualization, M.D.P. and R.M. ; methodology, M.D.P. and L.C. ; software, M.E. and A.S.; validation, L.C., R.M. and V.V. ; formal analysis, L.C., V.V. and M.E. ; investigation, S.A., A.S. and M.E. ; resources, S.A., L.C. and M.D.P. ; data curation, L.C., V.V. and M.E. ; writing--original draft preparation, L.C. and M.E. ; writing--review and editing, R.M.