Chemical, Microbiological, and Sensory Analysis Benefits Leading to Shelf-Life Extension of Minced Beef Meat Using Essential Oil of Oregano Contained in Xanthan Gum and Guar Gum Edible Coating

In the present study, effect of oregano essential oil, which is contained in xanthan gum and guar edible coating, was investigated regard to its ability assist with preservation extension shelf life minced beef meat when stored at 4 °C. Minced samples were coated a mixture containing oil various levels (1–3%). The compared control sample (uncoated) for bacteriological (i.e., total viable count, coliforms, Enterobacteriaceae), physicochemical (pH), sensorial properties (color odor) on specific storage days (0, 3, 6, 9, 12). There greater microbial growth noted uncoated comparison ones. Odor, color, overall acceptability significantly improved (p < 0.05). chemical, bacteriological, sensory analyses that performed, evidenced benefits coating may have quality meat.