Effect of essential oils and vacuum packaging on spoilage-causing microorganisms of marinated camel meat during storage

Tareq M. Osaili, Fayeza Hasan, Anas A. Al-Nabulsi, Dinesh Kumar Dhanasekaran, Reyad Shaker Obaid, Mona S. Hashim, Hadia M. Radwan, Leila Cheikh Ismail, Haydar Hasan, Moez Al Islam E. Faris, Farah Naja, Ioannis N. Savvaidis, Amin N. Olaimat, Mutamed Ayyash, Richard Holley

Research output: Contribution to journalArticlepeer-review

11 Citations (Scopus)


The use of essential oils (EOs) and/or vacuum packaging (VP) with meats could increase product shelf-life. However, no studies investigating the effect of EOs and VP on camel meat back-ground microbiota have been conducted previously. The study aimed to analyze the antimicrobial effect of essential oils (EOs) carvacrol (CA), cinnamaldehyde (CI), and thymol (TH) at 1 or 2% plus vacuum packaging (VP) on the growth of spoilage-causing microorganisms in marinated camel meat chunks during storage at 4 and 10C. VP is an effective means to control spoilage in unmarinated camel meat (CM) and marinated camel meat (MCM) compared to aerobic packaging (AP). However, after EO addition to MCM, maximum decreases in spoilage-causing microorganisms were observed under AP on day 7. Increasing the temperature from 4 to 10C under AP increased the rate of spoilage-causing bacterial growth in CM and MCM; however, EOs were more effective at 10C. At 10C the maximum reductions in total mesophilic plate counts, yeast and molds, mesophilic lactic Acid bacteria, Enterobacteriaceae, and Pseudomonas spp. were 1.2, 1.4, 2.1, 3.1, and 4.8 log CFU/g, respectively. Incorporating EOs at 2% in MCM, held aerobically under temperature abuse conditions, delayed spoilage.

Original languageEnglish
Article number2980
Issue number12
Publication statusPublished - Dec 2021


  • Antimicrobial
  • Marination
  • Red meat
  • Refrigeration
  • Temperature abuse
  • Vacuum packaging

ASJC Scopus subject areas

  • Food Science
  • Microbiology
  • Health(social science)
  • Health Professions (miscellaneous)
  • Plant Science


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