Alma D. Alarcon-Rojo

By Alma Delia Alarcon-Rojo, Hector Janacua-Vidales and Ana Renteria- Monterrubio

There is an increasing interest in the use of natural additives in food production such as the use of phytogenic feed additives especially for use in swine and poultry. Essential oils are a natural alternative that can be used in animal feed due to their potential health benefits, improved performance and meat production. Oregano essential oil minimises meat downgrading due to transport stress or the modification of the ruminal microorganisms. This review suggested a promising development of food natural preservative against spoilage microorganisms in food systems by the use of oregano essential oil. The addition of oregano essential oil is a good way of preserving meat and could replace the synthetic antioxidants. Moreover, oregano oil and modified atmosphere packaging exhibit an additive preservation effect in fresh meat. Oregano essential oil is effective for controlling the growth of microorganisms. However, for meat quality, special attention should be put on the optimal oregano essential oil dose and meat handling to control or improve the physical, chemical and sensory properties of meat.

Part of the book: Active Ingredients from Aromatic and Medicinal Plants

By Alma D. Alarcon-Rojo, Esmeralda Peña-González, Iván García- Galicia, Luis Carrillo-López, Mariana Huerta-Jiménez, Raúl Reyes- Villagrana and Hector Janacua-Vidales

High-intensity ultrasound offers an alternative to traditional methods of food preservation and is regarded as a green, versatile, popular, and promising emerging technology. Ultrasound generates acoustic cavitation in a liquid medium, developing physical forces that are considered the main mechanism responsible for the observed changes in exposed materials. In meat, ultrasound has been successfully used to improve processes such as mass transfer and marination, tenderization of meat ,and inactivation of microorganisms. It is also an alternative to traditional meat aging methods for improving the quality properties of meat. Moreover, the combination of ultrasonic energy with a sanitizing agent can improve the effect of microbial reduction in foods. This review describes recent potential applications of ultrasound in meat systems, as well as physical and chemical effects of ultrasound treatments on the conservation and modification of processed meat foods.

Part of the book: Descriptive Food Science