Effect of Stachys schtschegleevii essential oil and storage time on chemical and microbial properties of minced calf meat by response surface method

To avoid or postpone the spoilage of meat goods and their products, various chemical, physical and microbial methods such as the incorporation of antioxidants, using suitable antibacterial substances have been suggested. In this analysis, three ranges of essence concentrations (0.25, 1.125, and 2 percent) and three storage courses (1, 6, and 11 days) were used to analyze the impact of applying essence Stachys schtschegleevii  to ground Minced calf meat at refrigerated temperature. The capacity to inhibit DPPH free radicals, regenerative power, meat myoglobin amount, peroxide number, pH, and microbial load of the samples were examined by gas chromatography fitted with mass spectrometers after recognizing chemical compounds. Additionally, Statistical analysis plus process optimization were also carried out by response surface method. The findings of this analysis revealed that Sesquiterpene (24.35 percent) was the highest composition of the essence. Based on the acquired results from the optimization Process it seems that the samples containing 1.24 percent of Stachys schtschegleevii essence with 2 days of storage were the most suitable manner (0.824). With having an insightful view of the obtained results of the experiment, it could be indicated that the nature of this plant can greatly minimize the spoilage of minced calf meat.