The aim of the current study was to investigate the effects of pomegranate peel extract (PPE) and chitosan-starch (CH-S) composite film incorporated with Thymus kotschyanus essential oil (TEO) on the shelf-life of beef during storage period of 21 days at 4 °C. The physico-mechanical parameters, the color and Fourier Transform Infrared spectra values of the films were determined. Changes in odor, color, pH, thiobarbituric value for lipid oxidation levels and Pseudomonas spp. total viable counts, lactic acid and Listeria monocytogenes were determined during the storage time. All treated films showed lower elongation, strength and transparency values compared with chitosan - starch (CH-S) group. Results showed that CH-S-PPE 1%-TEO 2% treatment had the highest inhibition effect against L. monocytogenes. The bacterial counts and lipid oxidation were successfully inhibited using PPE and TEO. CH-S-PPE 1% group containing up to 2% TEO had the best acceptable sensory characteristic. Beef samples wrapped with CH-S film containing PPE and TEO also had longer shelf life.

本研究的目的是研究石榴皮提取物（PPE）和壳聚糖-淀粉（CH-S）复合膜与百里香（Thymus kotschyanus）精油（TEO）的结合对牛肉在21贮藏期间的保质期的影响。在4°C下运行几天。测定了薄膜的物理力学参数，颜色和傅立叶变换红外光谱值。气味，颜色，pH，硫代巴比妥值对脂质氧化水平和假单胞菌属物种的变化。活菌总数，乳酸和单核细胞增生李斯特菌在存储期间确定。与壳聚糖-淀粉（CH-S）组相比，所有处理过的膜均显示出较低的伸长率，强度和透明度值。结果表明，CH-S-PPE 1％-TEO 2％处理对单核细胞增生李斯特菌的抑制作用最高。使用PPE和TEO成功抑制了细菌计数和脂质氧化。CH-S-PPE 1％组包含最多2％TEO，具有最佳的可接受感官特征。用含有PPE和TEO的CH-S薄膜包裹的牛肉样品也具有更长的保质期。