Evaluating The impact of Certain Herbal Essential Oils on The Shelf Life and Chemical Composition of Beef Steak | ||||
| Egyptian Journal of Veterinary Sciences | ||||
| Articles in Press, Corrected Proof, Available Online from 08 January 2025 PDF (1.09 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejvs.2024.329509.2439 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
samar Ibrahim  1; Fatin Hassanin2; Nahla Abou EL-Roos3; Fahim Shaltout 4
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| 1Directorate of Veterinary Medicine, Qalubiya Governorate, Egypt | ||||
| 2Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Benha University, Tukh, Qalyubia 13736, Egypt | ||||
| 3Food hygiene Department, Animal Health Research Institute, Agriculture Research Center of Shebin El koom Branch, Egypt. | ||||
| 4Department of Food Hygiene and Control (Meat hygiene), Faculty of Veterinary Medicine, Benha University, Benha 13736, Egypt. | ||||
| Abstract | ||||
| Nowadays, spices and herbal characteristics, including essential oils have been recommended as an essential meat additive for its strong antimicrobial and antioxidant which elongate the meat and meat products shelf-life. It, also, improve meat safety and enhance its acceptability. The current study was aimed to investigate the impact of 1.0 and 1.5% of each of ginger (GEO), lemon (LEO) and pomegranate (PEO) peels essential oils on beef steak freshness criteria i.e. pH, total volatile nitrogen (TVN) and thiobarbituric acid (TBA) along of 15 days in the refrigeration. Generally, oils addition revealed significant extension of the treated samples acceptability up to 12 days of storage. Whereas, the control samples spoiled within 6 days of storage. Moreover, the control group exceeded the acceptable limits after the 3rd day of storage, while the treated samples proved their potent antioxidant and antimicrobial traits with higher acceptability score. In addition, GEO, LEO and PEO appeared to add-value of the chemical freshness criteria and shelf-life as a consequence. So, it is recommended to use GEO, LEO and PEO as useful treatments to meat steak for more compatible beef steak with longer shelf-life. | ||||
| Keywords | ||||
| Food preservation; Food safety; Shelf life | ||||
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