The rancidity of meat products may be lowered by adding oregano oil, allowing
formulators to tap the natural trend, and extend the shelf life of products,
suggests a new study.
Researchers from the University of Kentucky and Mississippi State University
report that oxidation of the fat content of the meat was significantly reduced
by addition of the oregano oil, but the perception of off-flavors was increased,
showing that more work is needed to perfect the use of oregano oil in such
formulations.
The authors, led by Stacy Scramlin, report their findings in the Journal of Food
Science.
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