Essential oils as potential antimicrobial agents in meat and meat products: A review

Production of safe and high quality meat and meat products along with recent consumer's demand for all-natural and clean-label is challenging. Plant-derived essential oils (EOs) have shown remarkable antimicrobial potency against spoilage and pathogenic microorganisms in meat and meat products....

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Bibliographic Details
Published in:Trends in food science & technology 2013-12, Vol.34 (2), p.96-108
Main Authors: Jayasena, Dinesh D., Jo, Cheorun
Format: Article
Language:English
Subjects:
Antiinfectives and antibacterials
antimicrobial agents
Biological and medical sciences
Cleaning
Deterioration
Essential oils
Food industries
Foods
Fundamental and applied biological sciences. Psychology
Meat
meat quality
mechanism of action
Microorganisms
odors
Spoilage
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Summary:Production of safe and high quality meat and meat products along with recent consumer's demand for all-natural and clean-label is challenging. Plant-derived essential oils (EOs) have shown remarkable antimicrobial potency against spoilage and pathogenic microorganisms in meat and meat products. In this review, basics of microbial deterioration of meat and meat products and traditional preservation methods used are first discussed followed by mode of action and scope of application of EOs for these products. Application of EOs is partially limited due to their intense aroma but advanced technologies can be combined to improve both the microbial stability and sensory quality. •Production of safe and high quality meat products for consumer demands is challenging.•Plant essential oils (EOs) are effective natural antimicrobial agents.•Basics, applications, and future of EOs for meat and meat products are reviewed.
ISSN:0924-2244
1879-3053
DOI:10.1016/j.tifs.2013.09.002