Preservation of previously frozen black wildebeest meat (Connochaetes gnou) using oregano (Oreganum vulgare) essential oil

Abstract

Preservation of previously frozen black wildebeest meat (Connochaetes gnou) using oregano (Oreganum vulgare) essential oil.

Evaluation of the use of lactic acid bacteria and Thymus vulgaris essential oil on Suffolk and Ile de France lamb breed (MuscuIus gluteus) quality parameters

“…Comparing pH values, treated samples had a significantly higher pH than the control group. Similar findings were reported by Shange et al (2019) and Karabagias et al (2011) who determined that, over time, pH increased slightly for both the treatment and control groups as an increase in pH was reported for air-packaged lamb samples and treated (oregano and thyme EO) lamb samples. The increase in pH can be attributed to the microbial metabolism of secondary substrates after the depletion of glucose.…”

Microbiological and Physicochemical Properties of Meat Coated with Microencapsulated Mexican Oregano (Lippia graveolens Kunth) and Basil (Ocimum basilicum L.) Essential Oils Mixture

“…All TBARS values reported in Table 4 are <0.3 mg MDA/kg meat, and thus after 28 days of storage the meat was below the off odor threshold of 0.5 mg MDA/kg meat, reported for meat patties [18]. Oxidation of unsaturated fatty acids of meat depends on several factors, such as the presence of oxygen, metals like heme iron, and free iron, among others [16,18,33]. The coating without EOs (CC) provided an oxygen transfer barrier resulting in samples showing lower TBARS than the control.…”

“…Meat contains unsaturated fatty acids that can be oxidized producing free radicals that participate in the propagation and termination reactions of autoxidation [16,33]. The peroxides formed decompose to a wide variety of chemicals such as ketones, alcohols, aldehydes, among others such as malondialdehyde (MDA) [15,16].…”

“…The increase in pH of control and CC meat samples on day 21 relative to the initial value can be attributed to the accumulation of microbial metabolites during storage (Table 4) [18,33,53]. This pH increase may show negative effect on sensory properties like meat color, flavor, tenderness, and water holding capacity, and off flavor due to microbial growth [53].…”

Atividade antimicrobiana de óleo de alecrim (Rosmarinus officinalis L. ) em carnes inoculadas com Escherichia coli

“…Entretanto Shangea et al, (2019) A manutenção da cor vermelha em amostras de carne revestidas com óleo essencial de cravo e eugenol também foram contatadas por Navikaite-Snipaitienea et al, (2018).…”