## 1 Introduction  
Chicken meat is preferred by consumers worldwide due to its versatility, low price, and desirable nutritional qualities. Poultry meat is marketed as a healthier alternative to ground beef or red meats. It has a low fat content and a relatively high concentration of polyunsaturated fatty acids [1]. Fresh chicken meat products are usually marketed under chilled conditions (2-5 \({}^{\circ}\)C). However, this type of meat belongs to the category of perishable food commodities, which are prone to quality deterioration, and it has a shelf life of less than 5 days post-slaughter. Several causes are responsible for the deterioration in meat and meat products, particularly during processing, storage, distribution, and marketing [2; 3], such as microbial contamination, oxidation reactions, and changes in the organoleptic properties (flavor, odor, color, and texture) [4; 5; 6]. Changes in quality attributes associated with the freshness and safety of meat influence product acceptance by consumers and can result in the rejection of a product, eventually resulting in economic loss. Therefore, it is essential to properly preserve and handle meat and meat products to protect their nutritional quality [7; 8]. It has been estimated that, due to inadequate preservation methods and facilities, almost 50% of the total meat produced worldwide is spoiled and wasted during its consumption at the level of the household [9]. Lipid oxidation--the most prevalent chemical, nonmicrobial cause of quality degradation in meat during processing--is a significant contributor to the deterioration and shorter shelf life of meat products. In addition, the main factor limiting meat's shelf life, increasing its toxicity, and lowering its market value is lipid oxidation [10]. Oxidative damage can easily disrupt lipids and proteins in meat due to the prompt loss of endogenous antioxidants after slaughter [11]. The oxidation of lipids is a complicated process that depends on the chemical constituents that exist in meat, access to light and oxygen, and the temperature of storage facilities [12]. Microbial growth and contamination in meat are other major concerns that cause quality defects and possess the potential to cause foodborne illness. Meat and poultry products have often been reported to be contaminated with microbes throughout the butchering and manufacturing process. These microorganisms produce undesirable quality changes in means and can cause potential public health issues. A range of intrinsic and extrinsic factors can co-operate in accelerating the spoilage process in meat products and the growth of spoilage and pathogenic microorganisms. These pathogenic bacteria can be _Pseudomonas_ strains, _Listeria monocytogenes_, enteroh hemorrhagic _Escherichia coli_ O157:H7, _Salmonella_ Typhimurium, _Staphylococcus aureus_, _Bacillus cereus_, _Campylobacter_ spp., _Clostridium botulinum_ and _perfringens_, and so on [13; 14]. It is essential to control growth of pathogens in poultry products and in the meat industry. The best strategy for improving the safety of meat products throughout the stages of preharvest, postharvest, processing, storage, distribution, and consumption is providing adequate hygiene and applying antimicrobial intervention technologies [15]. Concurrently with lipid oxidation, microbial spoilage leads to significant sensory defects in meat. Especially in poultry meat products, changes in sensory properties, such as color changes, are important quality attributes among the purchase criteria that directly affect product acceptance by consumers; therefore, an exceptional protection strategy that offers extended shelf life and effectively diminishes food waste is required. Considering these facts, the meat industry is always concerned with finding various ways to increase shelf life and improve product quality. One method includes using antioxidants/antimicrobials of either synthetic or natural origin.