ESSENTIAL OIL UTILIZED AS A NATURAL ANTIMICROBIAL AGENTS AND PRESERVATIVE IN PROCESS MEAT PRODUCTS.
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Abstract
Essential oils have gained attention as natural antimicrobial agents and preservatives in meat products, meeting the demand for minimally processed and preservative-free foods. Various essential oils, such as thyme, oregano, cinnamon, and clove, have shown antimicrobial activity against pathogens like Listeria monocytogenes. These essential oils can inhibit the growth of bacteria and biofilm formation, reducing the risk of contamination and extending the shelf life of meat products. Encapsulation techniques have been explored to preserve the biological activities of essential oils and minimize their effects on food sensory qualities. However, the use of essential oils in meat products may not significantly affect pH, water content, or cooking losses, but it can impart a distinctive herbal aroma and taste. Incorporating essential oils into the meat industry presents opportunities to meet consumer preferences for natural and healthier food options, but challenges such as solubility, oxidation susceptibility, and volatility need to be addressed.
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