Efecto del aceite de orégano en la vida de anaquel de carne de bovino

The objective of the current study was to evaluate the effect of oregano essential oil (OO) on beef quality at 1 and 7 days. A total of 22.4 kg of meat were distributed into 4 ributed into 4 treatments with two experimental replicates; BPP: beef in plastic packaging without OO, VB: vacuum beef without OO, BPPOO: beef in plastic packaging with 100 ppm of OO; VBOO: vacuum beef with 100 ppm of OO. Physicochemical, bromatological, antioxidant, microbiological, texture and sensory, variables were evaluated on meat. The meat treated with OO maintained the pH, color, improved the water holding capacity, decreased the hardness, increased the antioxidant activity, ash and fat, proliferation of lactic acid bacteria, fungi and yeasts, and sensory variables were not affected