Extension of the shelf-life of foal meat with two antioxidant active packaging systems

•Active films with oregano led to inhibition of metmyoglobin formation.•The use of oregano active film resulted in a decreased lipid and protein oxidation.•Extension of the shelf-life of foal meat with an antioxidant active packaging.•Active packaging reduced the growth of microorganisms during refrigerated storage.

The objective of this study was to investigate the effect of antioxidant active system on physico-chemical properties, the microbial counts, lipid and protein stability and the sensory properties' changes of foal steaks during storage time. The experimental packaging systems were: (i) control group was packaged without active film, (ii) ATOX group was packed with active film containing a 2% of an oregano essential oil and (iii) ATGT group was packed with active film containing 1% of a green tea extract. Samples were filled with 80% O2/20%CO2 atmosphere and displayed under illumination at 2 °C for 14 days. Microbial populations were reduced up to 3.60 log CFU/g on day 14 of storage with the most pronounced effect being achieved by green tea film. Active films with oregano led to a significant (P < 0.001) inhibition of metmyoglobin formation. The use of oregano active film resulted in a decreased lipid and protein oxidation of foal steaks. Active films with oregano were significantly (P < 0.05) more efficient than those with green tea extended fresh odour and colour from 7 to 14 days compared to the control.