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Abstract
The effects of oregano, sage and rosemary essential oils on lipid oxidation and color properties of minced beef during refrigerated storage for 10 days were investigated. Minced meats were divided into four treatment groups and were homogenized with 2 % (w/w) of oregano essential oil, sage essential oil and rosemary essential oil separately. Samples in the control treatment had no essential oils added. The results of the present study show that adding essential oils protect minced beef against lipid oxidation and extend the shelf-life of minced meat during refrigerated storage. Oregano, rosemary and sage essential oil treatments demonstrate higher antioxidant activity and L* values when compared to control treatment. Oregano and sage treatment have lower oxidation of minced beef than rosemary and control treatment. Oregano essential oil showed the highest antioxidant activity, when compared to the control and the others groups. In conclusion, the best antioxidative effects were obtained from oregano essential oil.