Utilization of Chicory (Cichorium intybus L.) and Purslane (Portulaca oleracea L.) Leaf Extracts for the Preservation of Goat Meat Sausage

As processed meat products, sausages have been criticized for their short shelf life. In this study, the impact of purslane (Portulaca oleracea L.) and chicory (Cichorium intybus L.) leaf extracts on the physicochemical and microbiological quality indices, chemical quality parameters, and antioxidant properties of goat meat sausages (GMSs) was evaluated. The added extracts enhanced storage stability and improved the overall acceptability of all treated GMS samples, meanwhile reducing the total volatile nitrogen (TVN) values over the cold storage period (4°C/40 days) compared to the control samples. Using plant extracts at 0.2% and BHT at 0.02% (w/w) led to concentration-dependent decreases in thiobarbituric acid–reactive substance (TBARS) values and the microbial count in GMSs stored at 4°C for 40 days. The combination treatment of chicory and purslane (MPO + MCI) had the highest antioxidant and antimicrobial activity. Chicory and purslane leaf extracts are promising natural, safe, and inexpensive additives for producing high-quality goat meat sausages, and their application can be extended to other processed meat products.