Abstract

Background:
The global demand for meat is expected to increase due to rising incomes, growing populations, and heightened consumer demand for nutritious meals. The demand for protein-rich food, in this case, animal proteins, has significantly increased owing to dietary and population changes.

Aim:
This study evaluated the effects of 750-ppm cinnamon (CEO) and nutmeg essential oils (NEO) on lipid oxidation, physicochemical properties, and sensory stability of smoked beef (Se’i meat) during 60 days of accelerated storage at 40°C. The storage temperature of 40°C was selected as an accelerated storage condition to increase the quality deterioration rate.

Methods:
Smoked meat samples were vacuum-packed in retort pouches and then thermally sterilized. Three treatments (control, NEO, and CEO) were applied to smoked beef (Se’i meat), each prepared in three independent replicates under a completely randomized design. The pH, color, water-holding capacity (WHC), moisture content, and hardness of the samples were examined, along with the thiobarbituric acid (TBA) values and sensory attributes. Data were analyzed using analysis of variance, and differences among treatments were considered significant at p < 0.05.

Results:
During the storage period, the pH values of all treated samples dropped slightly; however, the NEO and CEO samples exhibited higher stability than the control (p < 0.05). No significant changes in color parameters were observed during storage, which may be associated with the essential oils’ (EOs) antioxidant properties. The highest WHC (92.96%) and lowest TBA value (0.30 mg MDA/kg) were exhibited by the CEO-treated samples, indicating better oxidative resistance than the NEO-treated samples (0.32 mg MDA/kg) and controls (0.45 mg MDA/kg) (p < 0.05). No significant differences in water content or hardness were found among the treatments (p > 0.05). Sensory evaluation indicated that the addition of EOs enhanced the aroma, taste, color, and overall acceptability throughout the storage period.

Conclusion:
The physicochemical and sensory qualities of Se’i meat were improved after the addition of CEO and NEO, which effectively reduced oxidation while maintaining product freshness. CEO has potential as a natural antioxidant for improving the oxidative stability of Se’i meat. However, this study was limited to physicochemical and sensory evaluations, and further studies, including microbiological analyses, are required for a comprehensive assessment of product safety and quality stability.

Key words: Essential oils; Lipid oxidation; Meat quality; Natural quality-preserving agents; Smoked meat.