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अमूर्त

Impact of Some Essential Oils on the Quality Aspect and Shelf Life of Meat

Shaltout FA, Thabet MG and Koura HA

Plant essential oils (EOs) serve as a «safe» alternative to chemical or synthetic antimicrobials and antioxidants to struggle with the food borne pathogens or spoilage organisms, inhibiting lipid oxidation and thus extend shelf life of ground beef application. In our study, we investigated the effectiveness of thyme oil (Thymus vulgaris) at concentrations (1%, 1.5% and 2%) and cinnamon oil (Cinnamomum zeylanicum) at concentrations (0.5%, 1% and 1.5%) as natural preservatives as well as their ability to increase the shelf life of minced meat and also their effects on chemical, microbial analysis and sensory properties of minced meat when been stored at 2°C for 12 days storage period. thyme and cinnamon oils at different concentrations effect on improving sensory properties of minced meat, act as antioxidant, antimicrobial agent and extend shelf life of minced meat for 6 days more than control samples, thyme>cinnamon. High concentration of oil more effective in meat quality and shelf life more than lower concentrations used. thyme and cinnamon oils at different concentrations effect on improving sensory properties of minced meat, act as antioxidant, antimicrobial agent and extend shelf life of minced meat for 6 days more than control samples, thyme>cinnamon. High concentration of each of oil more effective in meat quality and shelf life more than lower concentrations used.