Enhancing minced beef shelf-life using Crataegus monogyna essential oil: chemical, microbiological and sensory analysis benefits

Minced beef is highly susceptible to spoilage due to its nutrient-rich composition. While synthetic preservatives are commonly used, concerns about their safety have driven the search for sustainable alternatives. This study explores the potential of Red Crataegus monogyna ( C. monogyna ) essential oil (RCEO) as a natural preservative for minced beef. The oil was extracted and characterized using GC/MS, revealing major constituents such as cis-p-menth-2-en-1-ol (25.7%), terpinene-4-ol (24.7%), α-terpineol (10.6%), and caryophyllene oxide (9.95%). RCEO exhibited strong antibacterial activity, particularly against Listeria monocytogenes , a persistent threat in perishable products like minced beef, with a minimum inhibitory concentration (MIC) of 78 µg/mL. The oil was incorporated into minced beef at 1 ×, 2 ×, and 4 × MIC concentrations, and its effects on physical, microbiological, chemical, and sensory properties were evaluated. Results showed that RCEO at 2 × and 4 × MIC significantly delayed lipid and protein oxidation and inhibited bacterial growth ( P ≤ 0.05 ). The sensory study reveals that C. monogyna essential oil (RCEO2 and RCEO4) preserves minced beef's sensory attributes, particularly color, during storage, maintaining better quality, acceptability, and sensory qualities over the 14-day period. This study highlights the potential of C. monogyna essential oil as a sustainable and effective alternative for preserving minced beef, contributing to the development of innovative, consumer-friendly food preservation strategies.