“…Consumers today want foods containing healthy ingredients that have good composition and an extended shelf life accompanied by minimal deterioration in components and sensory characteristics. Studies have been carried out with chorizo analyzing its physical characteristics (Gimeno, Ansorena, Astiasarán, & Bello, ), refrigeration stability (Porcella et al., ), microbial quality (Casquete et al., ; González & Díez, ), biochemical parameters (Salgado, García‐Fortán, Franco, López, & Carballo, ), polycyclic aromatic hydrocarbons content (Lorenzo et al., ), low molecular weight antioxidant components (Broncano, Otte, Petrón, Parra, & Timón, ), and textural, color, moisture, and morphological characteristics of chorizos encased in natural and synthetic casings (Ledesma, Laca, Rendueles, & Díaz, ). However, Mexican oregano essential oil (MOO) has not been used and evaluated in the chorizo pork formulation as a substitute for oregano powder.…”