Non-volatile and volatile compound analyses revealed the effect of oregano essential oil on the flavor characteristics of beef (opens in new tab)

Growing consumer demand for high-quality beef products has promoted extensive research on natural plant additives to improve meat flavor and quality. Oregano essential oil (OEO), rich in bioactive components such as carvacrol and thymol, has been widely concerned due to its excellent antimicrobial and antioxidant activities, but systematic studies on its regulatory effect on beef flavor characteristics (especially volatile and non-volatile flavor compounds) remain insufficient. This study aim...