“…All the coated and noncoated samples underwent an increase in TBA value as a function of storage day, however; the wrapped samples, particularly those wrapped with the edible coating containing higher NEO concentrations, had remarkably lower TBA values at the sixth day of storage, compared to the control one. This pattern was congruent with that reported in EOs‐rich coated meat samples (Khare, Abraham, Rao, & Babu, ; Pabast, Shariatifar, Beikzadeh, & Jahed, ), which could be due to the antioxidant potential of the EO along with the oxygen barrier effect of such bioactive coatings (Barbosa‐Pereira, Aurrekoetxea, Angulo, Paseiro‐Losada, & Cruz, ).…”