Now ADAYS, spices and herbal characteristics, including essential oils have been recommended
as an essential meat additive for its strong antimicrobial and antioxidant which elongate the
meat and meat products shelf-life. It, also, improve meat safety and enhance its acceptability. The
current study was aimed to investigate the impact of 1.0 and 1.5% of each of ginger (GEO), lemon
(LEO) and pomegranate (PEO) peels essential oils on beef steak freshness criteria i.e. pH, total
volatile nitrogen (TVN) and thiobarbituric acid (TBA) along of 15 days in the refrigeration.
Generally, oils addition revealed significant extension of the treated samples acceptability up to 12
days of storage. Whereas, the control samples spoiled within 6 days of storage. Moreover, the control
group exceeded the acceptable limits after the 3rd day of storage, while the treated samples proved
their potent antioxidant and antimicrobial traits with higher acceptability score. In addition, GEO,
LEO and PEO appeared to add-value of the chemical freshness criteria and shelf-life as a
consequence. So, it is recommended to use GEO, LEO and PEO as useful treatments to meat steak for
more compatible beef steak with longer shelf-life