title: Effect of Rosmarinus officinalis L. essential oil combined with different packaging conditions to extend the shelf life of refrigerated beef meat.
abstract: Rosemary essential oil (REO) contains bioactives having antioxidant and antimicrobial properties. This work investigated the effect of REO combined with modified atmosphere packaging conditions (MAP), in our case, aerobic, vacuum or high O2, to extend the shelf life of beef. Beef slices were wrapped in special three-layer sheets of packaging material, some with a coating of REO (active packaging, AP), and some without REO (non active packaging, NAP), and stored at 4°C for 20days. The use of REO proved efficacious in every storage condition, as seen in the lower counts of psychrotrophics, Brochothrix thermosphacta, Pseudomonas spp., and Enterobacteriaceae in AP meat compared to NAP meat. Sensory and colourimetric analyses showed that the best packaging conditions were high-O2atmosphere in combination with REO. Based on microbiological data, shelf life of beef was 5-6days for AP samples packaged under aerobic conditions and 14-15days for AP samples in high-O2conditions.
authors.affiliation: School of Pharmacy, University of Camerino, Via Sant' Agostino 1, 62032 Camerino, Italy.
authors.forename: Veronica
authors.initials: V
authors.lastname: Sirocchi
authors.affiliation: Department of Food Safety and Food Quality, Laboratory of Food Microbiology and Food Preservation, University of Ghent, Coupure Links 653, 9000 Ghent, Belgium.
authors.forename: Frank
authors.initials: F
authors.lastname: Devlieghere
authors.affiliation: Department of Food Safety and Food Quality, Laboratory of Food Microbiology and Food Preservation, University of Ghent, Coupure Links 653, 9000 Ghent, Belgium.
authors.forename: Nanou
authors.initials: N
authors.lastname: Peelman
authors.affiliation: School of Pharmacy, University of Camerino, Via Sant' Agostino 1, 62032 Camerino, Italy. Electronic address: gianni.sagratini@unicam.it.
authors.forename: Gianni
authors.initials: G
authors.lastname: Sagratini
authors.affiliation: School of Pharmacy, University of Camerino, Via Sant' Agostino 1, 62032 Camerino, Italy.
authors.forename: Filippo
authors.initials: F
authors.lastname: Maggi
authors.affiliation: School of Pharmacy, University of Camerino, Via Sant' Agostino 1, 62032 Camerino, Italy.
authors.forename: Sauro
authors.initials: S
authors.lastname: Vittori
authors.affiliation: Department of Food Safety and Food Quality, Laboratory of Food Microbiology and Food Preservation, University of Ghent, Coupure Links 653, 9000 Ghent, Belgium.
authors.forename: Peter
authors.initials: P
authors.lastname: Ragaert
mesh_terms: D000818:Animals; D001272:Atmosphere / Q000032:analysis; D058640:Brochothrix / Q000187:drug effects / Q000502:physiology; D002417:Cattle; D015169:Colony Count, Microbial / Q000379:methods; D005516:Food Microbiology / Q000379:methods; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D009822:Oils, Volatile / Q000008:administration & dosage* / Q000302:isolation & purification; D035261:Plant Components, Aerial; D000069466:Red Meat / Q000032:analysis* / Q000382:microbiology; D012034:Refrigeration / Q000379:methods*; D027542:Rosmarinus; D014618:Vacuum
chemical_list: D009822:Oils, Volatile; C053775:rosemary oil
keywords: Active packaging; Essential oil; Meat preservation; Modified atmosphere; Rosmarinus officinalis L.