In this study, a bioactive edible coating, consisting of cell-free supernatant (CFS) from the probiotic strain Lactobacillus helveticus Lh 23 and Shih-lingo ( Lallemantia iberica ) mucilage, was applied to fresh lamb meat. The aim was to evaluate the effect of Lallemantia iberica coatings with 0–2% CFS on the shelf life of lamb during 10 days of refrigerated storage. Microbial (TVC, PTC, coliforms, fungi), physicochemical (pH, PV, TBARS, TVB-N, moisture), textural and sensory properties were evaluated. Evaluations showed the coating significantly inhibited microbial growth; TVC, psychrotrophic bacteria, fungi, and coliform counts were markedly lower in coated samples than uncoated controls. Furthermore, the coating prevented physicochemical degradation, as uncoated samples recorded the highest spoilage indicators, including pH, Peroxide Value, TBARS, and TVB-N. Moisture loss and textural softening were also considerably mitigated in coated treatments. Color analysis ( L*, a*, b* ) indicated successful preservation of the meat's natural appearance. Sensory evaluations (covering odor, color, texture, and overall acceptability) revealed that samples with the highest CFS concentration achieved superior stability and acceptability. Collectively, this bioactive coating effectively extended the shelf life of lamb meat by preventing tissue degradation and maintaining quality during refrigerated storage. This study demonstrates that the synergistic effect of mucilage and CFS provides a potent natural preservation strategy for the meat industry.
Mousavi et al. (Sun,) studied this question.