Table 1. Essential oils as antioxidants and/or preservatives applied directly to meat and meat products.
| Essential oil/species | Major constituent/% | Form of application | Effect | Dose used | Product | Storage condition | Reference | ||
|---|---|---|---|---|---|---|---|---|---|
| Time/day | t/°C | ||||||||
| Sage (Salvia officinalis) |
- | Direct | AM (E. coli) | 0.4 and 0.6 µL/g |
Minced pork | 14 | 4 | (22) | |
| Oregano (Origanum vulgare) Cinnamon (Cinnamomum zeylanicum) Tahiti lemon (Citrus aurantifolia) Cardamom (Elettaria cardamomo) Chinese pepper (Litsea cubeba) |
- | Essential oil, emulsions and nanoemulsions | AM (C. sporogenes) NR AO |
0.2325 and 0.27 % |
Mortadella | 20 | 14 | (28) | |
| Oregano (Origanum vulgare) |
Carvacrol 77.19 |
Direct, combined with 0.5 and 1 % radish powder | NR | 100 mg/kg | Fermented cooked sausages (pork/beef meat) | 30 and 60 | 4 and 20 | (29) | |
| Thyme | Thymol 50.48 |
Direct | AM (Salmonella (S. enteritidis, S. Typhimurium, S. montevideo and S. infantis) | 0.3, 0.6 and 0.9 % | Pork meat | 15 | (3±1) | (30) | |
| Rosemary (Rosmarinus officinalis) |
1,8-Cineole 36.2, camphor 16.4 |
Spraying on packaging | AM (Pseudomonas spp., Brochothrix thermosphacta, Enterobacteriaceae) | 4 % | Beef meat | 20 Extended shelf life up to 15 (4 to 5 more days than the control) |
4 | (31) | |
| Zataria multiflora,Origanum vulgare L., Satureja bachtiarica | Carvacrol 35.5, thymol 22, carvacrol 29, γ-terpinene 20, carvacrol 46, thymol 28.5 |
Direct | AO (C. perfringens and C. sporogenes) NR |
0.355 and 0.71 % 0.395 and 0.79 % 0.275, 0.55 and 1.1 % |
Beef meat | 30 | room | (32) | |
AM=antimicrobial, AO=antioxidant, NR=nitrite reduction