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Original Articles

Effect of Oregano, Sage and Rosemary Essential Oils on Lipid Oxidation and Color Properties of Minced Beef During Refrigerated Storage

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Pages 797-805 | Received 02 Apr 2014, Accepted 23 May 2014, Published online: 23 Dec 2014

Keep up to date with the latest research on this topic with citation updates for this article.

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Karla Ruiz-Hernández, María Elena Sosa-Morales, Abel Cerón-García & Julián Andrés Gómez-Salazar. (2023) Physical, Chemical and Sensory Changes in Meat and Meat Products Induced by the Addition of Essential Oils: A Concise Review. Food Reviews International 39:4, pages 2027-2056.
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Articles from other publishers (18)

Ramandeep Kaur, Lovedeep Kaur, Tanushree B. Gupta & John Bronlund. (2023) Effectiveness of mānuka and rosemary oils as natural and green antioxidants in wagyu and normal beef. International Journal of Food Science & Technology 58:7, pages 4066-4073.
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Kubra Unal, Ali Samet Babaoğlu, Nuran Erdem & Nazik Meziyet Dilek. (2022) The effect of pumpkin powder on the physicochemical, emulsification, and textural properties of beef. Journal of Food Processing and Preservation 46:8.
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Yong-xin Li, Famous Erhunmwunsee, Man Liu, Kunlong Yang, Weifa Zheng & Jun Tian. (2022) Antimicrobial mechanisms of spice essential oils and application in food industry. Food Chemistry 382, pages 132312.
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Kazeem K. Olatoye. (2022) Crude essential oil from roots of white’s ginger ( Mondia whitei ) as natural minced beef preservative . Journal of Food Processing and Preservation 46:3.
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Ali Mojaddar Langroodi, Amene Nematollahi & Mehran Sayadi. (2021) Chitosan coating incorporated with grape seed extract and Origanum vulgare essential oil: an active packaging for turkey meat preservation. Journal of Food Measurement and Characterization 15:3, pages 2790-2804.
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Görkem Kırmızıkaya, Mustafa Karakaya & Ali Samet Babaoğlu. (2021) Black, green, and white tea infusions and powder forms improve oxidative stability of minced beef throughout refrigerated storage. Journal of Food Processing and Preservation 45:4.
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Asmahan A.A. Moham & Alaa A. Alrefie. (2021) Effect of Adding Basil and Oregano Essential Oils on the Physicochemical Characteristics of Camel Meat Burger During Cold Storage. American Journal of Food Technology 16:1, pages 38-46.
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Halil İbrahim KAHVE & Ayhan DURAN. (2020) EVALUATION OF THE EFFECT OF CHITOSAN COATING ON MICROBIOLOGICAL AND OXIDATIVE PROPERTIES OF REFRIGERATED BEEFKİTOSAN KAPLAMANIN SOĞUTULARAK SAKLANAN ETLERİN MİKROBİYOLOJİK VE OKSİDATİF ÖZELLİKLERİNE ETKİSİNİN BELİRLENMESİ. Gıda 45:6, pages 1154-1162.
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Nuran Erdem, Ali Samet Babaoğlu, Hatice Berna Poçan & Mustafa Karakaya. (2020) The effect of transglutaminase on some quality properties of beef, chicken, and turkey meatballs. Journal of Food Processing and Preservation 44:10.
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Pramila Umaraw, Geeta Chauhan, Sanjod Kumar Mendiratta, Akhilesh K. Verma & Anita Arya. (2020) Effect of oregano and bay as natural preservatives in meat bread for extension of storage stability at ambient temperature. Journal of Food Processing and Preservation 44:4.
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Edoardo Napoli, Laura Siracusa & Giuseppe Ruberto. (2020) New Tricks for Old Guys: Recent Developments in the Chemistry, Biochemistry, Applications and Exploitation of Selected Species from the Lamiaceae Family. Chemistry & Biodiversity 17:3.
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Nompumelelo Shange, Thandeka Makasi, Pieter Gouws & Louwrens C. Hoffman. (2019) Preservation of previously frozen black wildebeest meat (Connochaetes gnou) using oregano (Oreganum vulgare) essential oil. Meat Science 148, pages 88-95.
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Andrew Bamidele Falowo, Felicitas Esnart Mukumbo, Emrobowansan Monday Idamokoro, Anthony Jide Afolayan & Voster Muchenje. (2019) Phytochemical Constituents and Antioxidant Activity of Sweet Basil ( Ocimum basilicum L .) Essential Oil on Ground Beef from Boran and Nguni Cattle . International Journal of Food Science 2019, pages 1-8.
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L. Mizi, S. Cofrades, R. Bou, T. Pintado, M.E. López-Caballero, F. Zaidi & F. Jiménez-Colmenero. (2019) Antimicrobial and antioxidant effects of combined high pressure processing and sage in beef burgers during prolonged chilled storage. Innovative Food Science & Emerging Technologies 51, pages 32-40.
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K. M. Wills, R. M. Mitacek, G. G. Mafi, D. L. VanOverbeke, D. Jaroni, R. Jadeja & R. Ramanathan. (2017) Improving the lean muscle color of dark-cutting beef by aging, antioxidant-enhancement, and modified atmospheric packaging1. Journal of Animal Science 95:12, pages 5378-5387.
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Tolga Akcan, Mario Estévez & Meltem Serdaroğlu. (2017) Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis. LWT 77, pages 323-331.
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Maryam Ghaderi-Ghahfarokhi, Mohsen Barzegar, Mohammad Ali Sahari & Mohammad Hossein Azizi. (2016) Nanoencapsulation Approach to Improve Antimicrobial and Antioxidant Activity of Thyme Essential Oil in Beef Burgers During Refrigerated Storage. Food and Bioprocess Technology 9:7, pages 1187-1201.
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Neda Mimica-Dukić, Dejan Orčić, Marija Lesjak & Filip Šibul. 2016. Medicinal and Aromatic Crops: Production, Phytochemistry, and Utilization. Medicinal and Aromatic Crops: Production, Phytochemistry, and Utilization 187 208 .

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