Antimicrobial and Antioxidant Effects of Milk Protein-Based Film Containing Essential Oils for the Preservation of Whole Beef Muscle

Milk protein-based edible films containing 1.0% (w/v) oregano, 1.0% (w/v) pimento, or 1.0% oregano−pimento (1:1) essential oils mix were applied on beef muscle slices to control the growth of pathogenic bacteria and increase the shelf life during storage at 4 °C. Meat and film were periodically tested during 7 days for microbial and biochemical analysis. The lipid oxidation potential of meat was evaluated by the determination of thiobarbituric...