ArticleFoods (Basel, Switzerland)2020
Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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Who cites it
19 citing papers in PubMed.
- Harnessing Pelargonium Odoratissimum Extracts for Sustainable Ground Meat Preservation.Journal of food science · 2025Article
- Enhancing smoked meat (Se'i sapi) quality: The impact of adding essential oils of cinnamon and lime leaf during room temperature storage.Journal of advanced veterinary and animal research · 2025Article
- Insight intoFoods (Basel, Switzerland) · 2024Article
- Harnessing medicinal plant compounds for the control of Campylobacter in foods: a comprehensive review.Veterinary research communications · 2024Review
- Unraveling the Complexities of Beef Marination: Effect of Marinating Time, Marination Treatments, and Breed.Foods (Basel, Switzerland) · 2024Article
- Impact of Refrigerated Storage on Microbial Growth, Color Stability, and pH of Turkey Thigh Muscles.Microorganisms · 2024Article
- Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review.Foods (Basel, Switzerland) · 2023Review
- Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review.Foods (Basel, Switzerland) · 2023Review
- Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle.Foods (Basel, Switzerland) · 2023Article
- Use of Algerian TypeFoods (Basel, Switzerland) · 2023Article
- Quality and Microbiological Safety of Poultry Meat Marinated with the Use of Apple and Lemon Juice.International journal of environmental research and public health · 2023Article
- Article
- Interactions between Natural Products-A Review.Metabolites · 2022Review
- Effect of Sour Cherry or Plum Juice Marinades on Quality Characteristics and Oxidative Stability of Pork Loin.Foods (Basel, Switzerland) · 2022Article
- Black pepper and tarragon essential oils suppress the lipolytic potential and the type II secretion system of P. psychrophila KM02.Scientific reports · 2022Article
- Influence of Marination with Aromatic Herbs and Cold Pressed Oils on Black Angus Beef Meat.Foods (Basel, Switzerland) · 2021Article
- Use of Essential Oils and Volatile Compounds as Biological Control Agents.Foods (Basel, Switzerland) · 2021Article
- Utilization ofFood science & nutrition · 2021Article
- Natural Plant-Derived Chemical Compounds asPathogens (Basel, Switzerland) · 2020Review
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed at evaluating the effects of the addition of an oil/beer/lemon marinade solution with or without the inclusion of oregano, rosemary and juniper essential oils on the quality, the technological properties as well as the shelf-life and safety of vacuum-packed pork loin meat. The results obtained suggested that, aside from the addition of essential oils, the marination process allowed to reduce meat pH, thus improving its water holding capacity. Instrumental and sensorial tests showed that the marination also enhanced the tenderness of meat samples, with those marinated with essential oils being the most positively perceived by the panelists. In addition, microbiological data indicated that the marinated samples showed a lower microbial load of the main spoiling microorganisms compared to the control samples, from the 6th to the 13th day of storage, regardless of the addition of essential oils. Marination also allowed to inhibit the pathogens
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Registered trials
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