Enhancing smoked meat (Se'i sapi) quality: The impact of adding essential oils of cinnamon and lime leaf during room temperature storage.

Enhancing smoked meat (Se'i sapi) quality: The impact of adding essential oils of cinnamon and lime leaf during room temperature storage.

Objective: This study examines the effects of lime leaf and cinnamon essential oils (EOs) at different concentrations and storage durations on the quality of Se'i under ambient conditions. Materials and Methods: We used a two-factor completely randomized design with three replications. The...

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Bibliographic Details
Main Authors: Restu Ratih Kinasih, Safna Fauziah, Usamah Abdi Kafa, Dita Aviana Devi, Pradita Iustitia Sitaresmi, Edi Suryanto, Andi Febrisiantosa, Annisa Kusumaningrum, Aldicky Faisal Amri, Eki Prilla Sulistyono, Bayu Murti Dewandaru, Asep Nurhikmat, Endy Triyannanto.
Format: Article
Language:English
Published: Network for the Veterinarians of Bangladesh 2025-03-01
Series:Journal of Advanced Veterinary and Animal Research
Subjects:
antioxidant; essential oils; meat preservation; meat product
Online Access:http://www.ejmanager.com/fulltextpdf.php?mno=233355
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