Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging

Karabagias, Ioannis K.; Badeka, Anastasia V.; Kontominas, Michael G.

doi:10.1016/j.meatsci.2010.12.010

Cited by 341 publications

(291 citation statements)

References 38 publications

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“…Accordingly, Karabagias et al (2011) noticed a significant reduction (2.8 logs) in microbial population in lamb meat by deploying a combination of modified atmosphere packaging and 0.1 % essential oil extracted from thyme. Another study reported 1.12 log reduction of E. coli O157:H7 populations in beef meat when coated with 1 % oregano essential oil (Oussalah et al 2004).…”

Section: Essential Oils and Plant Extractsmentioning

confidence: 99%

Postharvest intervention technologies for safety enhancement of meat and meat based products; a critical review

et al. 2015

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Globally, the demand for safe, healthy and nutritious meat and allied products possesses improved taste with extended shelf life is mounting. Microbial safety is among the imperative challenges that prevails in meat products because they provide an ideal medium for the growth of microorganisms particularly pathogenic bacteria. The incidence of these microbes can result quality deterioration of products leading towards food borne diseases when consumed by peoples. Several preservation technologies like chemical and biological interventions are effective to retard or inactivate the growth of micro-organisms most commonly related to food-borne diseases. Despite these, innovative approaches like hydrostatic pressure processing, active packaging, pulse electric field, hurdle approach and use of natural antimicrobials can be deployed to enhance the safety of meat and meat products. The objective of review is to describe the current approaches and developing technologies for enhancing safety of meat and allied meat products.

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Section: Essential Oils and Plant Extractsmentioning

confidence: 99%

Postharvest intervention technologies for safety enhancement of meat and meat based products; a critical review

et al. 2015

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“…The minimum inhibitory concentration for OEO against S. enteritidis has been reported as 3.90 μl/ml [63]. A longer shelf life (9 days) than the previously reported was observed in the combination MAP and OEO and thyme EOs [64]. Mixed treatment (OEO, orange dietary fibre and MAP) caused a decrease in TBA values and in microbial counts.…”

Section: Antimicrobial Effects In Packaged Raw Meatmentioning

confidence: 79%

Oregano Essential Oil in Animal Production

Alarcón-Rojo¹,

Janacua-Vidales²,

Monterrubio³

2017

Active Ingredients From Aromatic and Medicinal Plants

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There is an increasing interest in the use of natural additives in food production such as the use of phytogenic feed additives especially for use in swine and poultry. Essential oils are a natural alternative that can be used in animal feed due to their potential health benefits, improved performance and meat production. Oregano essential oil minimises meat downgrading due to transport stress or the modification of the ruminal microorganisms. This review suggested a promising development of food natural preservative against spoilage microorganisms in food systems by the use of oregano essential oil. The addition of oregano essential oil is a good way of preserving meat and could replace the synthetic antioxidants. Moreover, oregano oil and modified atmosphere packaging exhibit an additive preservation effect in fresh meat. Oregano essential oil is effective for controlling the growth of microorganisms. However, for meat quality, special attention should be put on the optimal oregano essential oil dose and meat handling to control or improve the physical, chemical and sensory properties of meat.

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“…pH decreased for a period of 9 days might be due to the production of LAB metabolism which was favoured by the low oxygen environment (Gok et al, 2008;Karabagias et al, 2011). Increase in pH during storage in vacuum packaged products is reported by Sinhamahapatra et al, (2013) in chicken meat ball.…”

Section: Phmentioning

confidence: 94%

Assessment of Antioxidant and Sensory Properties of Amla (Emblica officinalis) Fruit and Seed Coat Powder Incorporated Cooked Goat Meat Patties

Bariya¹,

Patel²,

Gamit³

et al. 2018

Int.J.Curr.Microbiol.App.Sci

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Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging

Cited by 341 publications

References 38 publications

Postharvest intervention technologies for safety enhancement of meat and meat based products; a critical review

Postharvest intervention technologies for safety enhancement of meat and meat based products; a critical review

Oregano Essential Oil in Animal Production

Assessment of Antioxidant and Sensory Properties of Amla (Emblica officinalis) Fruit and Seed Coat Powder Incorporated Cooked Goat Meat Patties

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