Combined Effect of Chitosan Coating and Laurel Essential Oil ( Laurus nobilis ) on the Microbiological, Chemical, and Sensory Attributes of Water Buffalo Meat.

The combined effect of chitosan coating (CHI) and laurel essential oil (LEO) on the shelf-life extension of water buffalo meat stored under aerobic packaging conditions at 4 °C was investigated. Microbiological, physicochemical, and sensory attributes were monitored over an 18-day storage period. Microbiological data indicated that the (CHI) coating along with (LEO) was the most efficient among treatments in reducing populations of bacteria by 3.2 log cfu/g on day 6 of storage ( p < 0.05). pH values of meat varied between 6.04 and 6.21, while thiobarbituric acid (TBA) values were equal to or less than 2.12 mg malondialdehyde/kg throughout storage. The colour parameter L* and a* values decreased, while b* values increased during storage ( p < 0.05). Taste proved to be a more sensitive sensory attribute than odour. Based on sensory and microbiological data, product shelf life was approximately 5-6 days for control samples, 7-8 days for samples treated with (LEO), 12 days for samples treated with (CHI), and 13-14 days for samples treated with (CHI + LEO).