Physical, Chemical and Sensory Changes in Meat and Meat Products Induced by the Addition of Essential Oils: A Concise Review

Abstract

A large number of essential oils (EOs) have been proposed as natural antioxidants in foods. They are added to minimize the oxidation effects in diverse meat matrices, showing promising results by inhibiting oxidation processes. Moreover, its addition in meat products induces changes in physicochemical and sensory properties, such as color, texture stability, pH, flavor among others, which are of great importance in the meat technology. In this review, the main physicochemical and sensory effects caused in different meat matrices by the addition of diverse EOs were analyzed in two parts, by reviewing strategies to add EOs and main changes reported. EOs are a good antioxidant source, and for their application in meat matrices is suggested to test different doses which could avoid negative effects on the physicochemical and sensory properties, as well as including toxicological assays to find an effective and safe dose.