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This is a Experimental Study study.

Impacts of Essential Oils on Minced Meat Quality and Microbial Stability

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The experiment shows essential oils enhanced microbial stability and reduced spoilage in minced meat, indicating natural preservative options.

Minced meat treated with essential oils showed significant improvements in microbial stability.
Thyme oil reduced total aerobic plate counts by 88.6% by day 6, extending shelf life to 15 days.
Chemical indicators like Thiobarbituric Acid demonstrated reduced lipid oxidation in essential oil-treated samples.
Essential oils provide a viable natural alternative to synthetic preservatives for enhancing meat quality.

Refat et al. (2025) studied this question.

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The experiment shows essential oils enhanced microbial stability and reduced spoilage in minced meat, indicating natural preservative options.