Controlling spoilage of the popular ethnic marinated beef “Shawarma” is crucial to achieve high quality, extend shelf-life, reduce food waste and meet the need of the globalized supply chain. Active essential oil (EO) components (thymol and carvacrol) were added at 0.4% and 0.8% (w/w) to preserve marinated beef, stored under aerobic or vacuum packaging. Microbiological and sensory (odor) parameters were assessed during 21 days at 4 °C. The treatments with higher EO concentration achieved higher antimicrobial activity than the lower ones and significantly reduced the mesophilic total viable count (TVC), lactic acid bacteria (LAB), Brochothrix thermosphacta, Pseudomonas spp., total coliforms, Escherichia coli, yeasts and molds. The higher EO concentration extended the microbiological shelf-life by 6 days, as judged by TVC and compared to the controls (aerobic and vacuum packaging) but was unacceptable sensorially. The lower EO concentration increased the microbiological shelf-life by 3 days and the sensorial shelf-life by 9 and > 12 days, under aerobic and vacuum conditions, respectively.

控制流行的民族腌制牛肉“ Shawarma”的变质对于实现高质量，延长保质期，减少食物浪费以及满足全球化供应链的需求至关重要。加入活性精油（EO）成分（百里酚和香芹酚）的含量为0.4％和0.8％（w / w），以保存腌制的牛肉，并在有氧或真空包装下保存。在4°C下21天评估了微生物学和感官（气味）参数。具有较高EO浓度的处理的抗菌活性高于较低EO的处理，并显着降低了嗜温菌的总活菌数（TVC），乳酸菌（LAB），嗜热Brochothrix thermosphacta，假单胞菌属，总大肠菌群，大肠埃希氏菌，酵母和霉菌。根据TVC的判断，与对照组（有氧和真空包装）相比，较高的EO浓度将微生物的货架期延长了6天，但在感觉上是不可接受的。在有氧和真空条件下，较低的EO浓度分别将微生物的货架期延长了3天，将感官的货架期延长了9天和> 12天。