Researchers' Work from Ferdowsi University of Mashhad Focuses on Obesity, Fitness and Wellness (Antimicrobial and Antioxidant Effects of an Edible Coating Of Lepidium Sativum Seed Mucilage And Satureja Hortensis L....).

Researchers from Ferdowsi University of Mashhad in Iran have conducted a study on the use of an active edible coating to extend the shelf life of refrigerated lamb meat. The coating, made from Lepidium sativum seeds mucilage (LSSM) loaded with Satureja hortensis essential oil (SHEO), was applied to lamb meat samples and analyzed for microbiological, chemical, and sensory characteristics. The results showed that the LSSM with 1.5% SHEO significantly extended the shelf life of the lamb meat by 18 days compared to the control. This research suggests that LSSM containing SHEO can be used as an effective packaging method to preserve the quality and prolong the shelf life of lamb meat. [Extracted from the article]