Antioxidant active packaging with soy edible films and oregano or thyme essential oils for beef

Oxidation reactions are among the most important factors responsible for loss of quality in meat products. Packaging using edible films (EFs) with the inclusion of natural plant extracts is becoming a promising active packaging approach to control oxidative changes in food products.
Researchers at the Provincial Control Laboratory in Turkey focused on the inclusion of thyme or oregano essential oils (EOs) into soy-based EFs to control oxidative changes in ground beef patties. Results indicate that inclusion of EOs offers great potential in industrial applications for controlling oxidative changes in meat products. An article about the research is published in the Journal of Food Quality.
Click here for an abstract of the article.

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