Vol. 11, Special Issue 8 (2022)

Author(s):
Dinesh Kumar, Radhika Sharma, Sabahu Noor, Rakesh Kumar and Subhash

Abstract:
The globalisation of food trade and increasing demand of minimally processed food, ready to eat meat products has posed a serious threat to food safety and quality. Natural Antimicrobial agents including essential oils (Eos) have been used as food preservative to inhibit food borne bacteria and extend the shelf life of processed food particularly meat (Yin and Cheng, 2003). Essential oils have potential antimicrobial efficacy and have been used in variety of meat based products. But their direct incorporation in meat products results in immediate and short term reduction of bacterial populations due to destruction of active principle. Also, it possesses strong flavour which results in poor organoleptic acceptability which is not required. So emulsion based delivery system of these essential oils is an alternative way of adding essential oil in meat and meat products.