{"id":235197,"date":"2026-03-17T15:16:37","date_gmt":"2026-03-17T14:16:37","guid":{"rendered":"https:\/\/www.alimentibevande.it\/uncategorized\/shelf-life-hamburger-lefficacia-dellolio-essenziale-di-pompelmo\/"},"modified":"2026-03-17T15:26:08","modified_gmt":"2026-03-17T14:26:08","slug":"shelf-life-of-meat-the-effectiveness-of-grapefruit-essential-oil","status":"publish","type":"post","link":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/shelf-life-of-meat-the-effectiveness-of-grapefruit-essential-oil\/","title":{"rendered":"Shelf life of meat: the effectiveness of grapefruit essential oil"},"content":{"rendered":"\n<p>The growing interest in biopreservation strategies is encouraging the search for <strong>natural alternatives to synthetic compounds<\/strong> to improve the microbiological stability of <strong>refrigerated meat products<\/strong>.<br><br>In this context, the aim of the <strong>study by M. Carletta et al. (2025)<\/strong> was to evaluate the efficacy of <strong>grapefruit essential oil<\/strong>, a phenolic extract derived from olive processing by-products, and an aromatic extract obtained from fruits and spices in <strong>extending the shelf life of commercial beef burgers<\/strong> packaged in a modified atmosphere (MAP: 65% O2, 10% N2, 25% CO2) and stored at 4\u00b0C. Four sample types were formulated: control (Ctrl), Bp1 (0.03% essential oil), Bp2 (0.01% essential oil + 0.05% phenolic extract), and Bp3 (0.4% aromatic extract). The burgers were monitored for aerobic mesophilic count, pH, color change (\u0394E), and sensory profile.<br><br>The <strong>results <\/strong>showed a significant reduction in bacterial load in all samples compared to the control.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"su-button-center\"><a href=\"https:\/\/www.tecnichenuove.com\/riviste\/macchine-alimentari\" class=\"su-button su-button-style-default su-button-wide\" style=\"color:#121010;background-color:#fab21d;border-color:#c88f18;border-radius:12px\" target=\"_blank\" rel=\"noopener noreferrer\"><span style=\"color:#121010;padding:0px 30px;font-size:22px;line-height:44px;border-color:#fcca61;border-radius:12px;text-shadow:none\"> <strong>Subscribe to Macchine Alimentari to continue reading<\/strong><\/span><\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>The results of a recent study show a significant reduction in bacterial load in all four samples examined<\/p>\n","protected":false},"author":3836,"featured_media":235178,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[20580],"tags":[20839,21188,20842,21186,21187],"tipologia":[],"coauthors":[20682],"class_list":["post-235197","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-scientific-studies","tag-carne","tag-grapefruit-essential-oil","tag-meat","tag-olio-essenziale-di-pompelmo","tag-shelf-life"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - 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