We need to use best protocol to evaluate capacity of essential oil on shelf life of meat matrix as beef?
https://www.sciencedirect.com/science/article/abs/pii/S0309174013006396
https://www.researchgate.net/publication/11077583_Preservation_of_fresh_meat_with_active_and_modified_atmosphere_conditions
https://www.researchgate.net/publication/291815870_The_extension_of_shelf-life_of_chicken_meat_after_application_of_caraway_and_anise_essential_oils_and_vacuum_packaging
By using edible films and coatings incorporating essential oil
Thank you
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