Packaging with cinnamon essential oil for pork and salmon

Researchers at Ghent University Campus Kortrijk in Belgium assessed the combination of cinnamon essential oil and packaging methods in order to increase the shelf life of lean pork and salmon.
For both the packaging methods (vacuum packaging and MAP) the use of cinnamon increased the microbial shelf life of pork but not of salmon. For salmon, vacuum packaged salmon reached end of microbial shelf life faster than MAP packaged salmon. The researchers conclude that cinnamon essential oil shows promise as antimicrobial treatment on vacuum or MAP packaged lean pork, but not on salmon. An article about the research is published in Food Packaging and Shelf Life.
Click here for an abstract of the article.
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