The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying

Abstract

Meat is a high protein meal that is used in the preparation of jerky, a popular food snack, where preservation and safety are important. To assure food safety and to extend the shelf life of meat and meat products, the use of either synthetic or natural preservatives have been applied to control and eliminate foodborne bacteria. A growing interest in the application of natural food additives for meat has increased. Microorganisms, such as Escherichia coli, contaminate meat and meat products, causing foodborne illnesses. Therefore, it is necessary to improve the meat conservation process. However, the use of essential oils when the meat is being dried has not been deeply studied. In this regard, there is an opportunity to increase the value of dried meat and reduce the risk of foodborne illnesses by applying essential oils during the drying process. In this protocol, we present a novel method of applying thyme essential oil (TEO) during meat drying, specifically in vapor form directly in a drying chamber. For evaluation, we use Minimal Inhibitory Concentration (MIC) to detect the number of harmful bacteria in the treated samples compared to raw samples. The preliminary results show that this method is a viable and alternative option to synthetic preservatives and that it significantly reduces microbial load in dried meat.

Effect of Thyme aqueous and alcoholic extract on the Beef Mincemeat shelf life extension

“…Therefore, different solvents (semi-polar and non-polar) are applied instead to ensure the bioavailability of the active constituents. Correspondingly, Hernández et al (2018) recorded that viable counts significantly decreased when they applied thyme essential oils to prolong the shelf-life of dried meat. Undoubtedly, thyme is well-known to possess pharmacological relevance, and the presence of rich bioactive content may interfere with and disturbed bacterial growth (Nieto 2020).…”

“…Since ancient times, people used various traditional preservation methods such as salting, drying, smoking, fermentation, and canning whose primary function was to limit decay and rottenness (Zengin and Baysal 2014). These methods are also used to prevent meat spoilage and prolong its shelf life (Hernández et al 2018). Recently, various advanced methods such as refrigeration, freezing, and chemical preservation have been directed towards preserving food without affecting its flavor, nutritional quality, and texture (Zengin and Baysal 2014).…”