Efecto del aceite de orégano en la carne de bovino
DOI:
https://doi.org/10.29105/idcyta.v8i1.55Keywords:
microbiological, water retention, pH, colorAbstract
In this research, the effect of oregano essential oil (Lippia berlandieri Schauer) was evaluated on beef quality. A total of 11.2 kg of meat (Longissimus dorsi) were distributed in three treatments and one control, divided into two replicates each. The trials evaluated were CBE: beef in packaging without oregano oil; CBV: vacuum-packed beef without oregano oil; CBEAO: beef in packaging with 100 ppm of oregano oil; CBVAO: vacuum-packed beef with 100 ppm of oregano oil. Physicochemical and microbiological variables were evaluated after 24 h of storage at 4°C. The meat treated with the AO (CBEAO and CBVAO) kept the pH between 5.46 and 5.64; the meat color was maintained, water retention improved with values from 65.65 to 69.23%, lactic acid bacteria, fungi and yeasts increased. The addition of oregano essential oil can improve the physicochemical properties by acting as a beef natural preservative.
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Copyright (c) 2023 H. Reynoso-Escobedo, A. I. Luna-Maldonado, N.E. García-Treviño, S.R. Sinagawa-García, D.S. Rico-Costilla, E. Flores-Girón, G. Méndez-Zamora
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