the use of essential oils of teucrium ramosissimum and pituranthos chloranthus as natural food additives are very effective in the preservation of lamb chops.

摘要

the present invention relates to the application of the essential oils of teucrium ramosissimum and pituranthos chloranthus sprays on lamb chopsfor the preservation of the nutritional and sensory lamb wrapped in a modified atmosphere (80% sub 1 / sub).the high concentration of oxygen is a bright red colour extending the commercial life of the product.however, the high content of n sub 1 / sub) accelerates the oxidation process.thus,the inclusion of bio preservatives can overcome this problem while developing a color by the consumer of a significant other, and improving food safety.the processing of lamb meat by natural bio preservatives showed improved organoleptic and hygienic properties, an extension of the time limit of preservation (csd).a slow oxidation process and improvement of consumer perception, with an increase of its intention to purchase.the spraying technique is particularly well suited to industrial processes because it is simple and easy, and requires no additional intervention (hash,homogenization. .the originality of the present invention is the use of essential oils of teucrium ramosissimum and pituranthos chloranthus for preservation.the preservation and enhancement of the sensory qualities of people packed in a modified atmosphere during storage at 4oc.we believe that this discovery is very important and will contribute very effectively to the implementation of the essential oils of teucrium ramosissimum and pituranthos chloranthus in yournew natural preservatives on storage of raw and processed foods: beef, lamb, turkey, salami and fillet.