Edible coatings with bioactive components could be an interesting technological solution of extending shelf-life of pork meat. Thus the aim of this study was to determine the effect of gelatin coatings enriched with sage essential oil and/or hemp oil on chosen quality parameters of stored pork loins. Physical (pH, color parameters), chemical (proximate composition, percentage contents of metmyoglobin (MetMb), thiobarbitric acid reactive substance (TBARS)) and microbiological (total aerobic plate count (TAPC)) analysis, as well as meat quality evaluation were carried on within twelve days of storage. The obtained results showed that incorporation of 2% sage oil or 1% sage oil and 1% hemp oil incorporation into gelatin coatings were the most suitable for preservation of pork loins. Nevertheless, an excess of sage oil can have a negative effect on overall acceptance of meat.

具有生物活性成分的可食用涂料可能是延长猪肉保质期的有趣技术解决方案。因此，本研究的目的是确定富含鼠尾草精油和/或大麻油的明胶包衣对猪腰肉所选质量参数的影响。进行了物理（pH，颜色参数），化学（近似组成，肌红蛋白（MetMb）的含量，硫代巴比妥酸反应性物质（TBARS））和微生物学（总需氧板数（TAPC））分析，以及肉类质量评估在储存的十二天内。得到的结果表明，在明胶包衣中掺入2％的鼠尾草油或1％的鼠尾草油和1％的大麻油最适合保存猪腰。尽管如此，