Antimicrobial Activity of Natural Flavor Components Incorporated into Edible Films in Meat Products
Spices and herbs have been added to foods since ancient times, not only as flavoring agents, but also as medicine and food preservatives. The interest to replace synthetic preservatives, which have been used in foods for decades and may lead to deleterious health consequences, with natural, effective and nontoxic compounds, has increased. Many studies have demonstrated that natural flavor antimicrobial components, such as plant extracts, when incorporated into the edible films, can be effective in reducing the levels of foodborne organisms. The aim of this study was to examine the antimicrobial effectiveness of natural flavor components incorporated in the edible films or directly into the mass of the product, on the microbiological profile and the changes in quality characteristics, such as structure and color, in meat products.