The spiced beef is exposed to the invading of spoilage bacteria including Listeria monocytogenes. In the present study, the antimicrobial effects against L. monocytogenes of the chitosan (CS) films incorporated with apricot (Prunus armeniaca) kernel essential oil (AKEO) at 0.5% and 1.0% were demonstrated in solid medium, micro-atmosphere, liquid media and spiced beef. In the refrigerated storage for 24 days at 4 °C, compared with the control sample, the levels of peroxide value (PV) and thiobarbituric acid (TBA) of the spiced beef packed by CS films incorporated AKEO at 0.5% and 1.0% were decreased to 4.8 and 3.6 meq peroxide/kg, and 0.5 and 0.4 mg MDA/kg (p < 0.5 or p < 0.1), and the levels for pH and total carbonyls (TC) were decreased to 5.8 and 5.7, and 0.7 and 0.6 nmol/mg protein (p < 0.5 or p < 0.1) on the 24th day, respectively. Furthermore, the sensory evaluation exhibited that the spiced beef packed by CS films incorporated AKEO at 1.0% had better sensory attributes including taste, color, texture and overall acceptance during the whole storage period. Consequently, CS films incorporated AKEO at 1.0% can be developed to be one packaging material for spiced beef.

加香料的牛肉易受包括李斯特菌在内的腐败细菌的侵袭。在本研究中，已证明在固体培养基，微环境，液体培养基中掺入0.5％和1.0％的杏仁（Prunus armeniaca）仁精油（AKEO）的壳聚糖（CS）膜对单核细胞增生李斯特菌具有抗菌作用。和五香牛肉。与对照样品相比，在4°C下冷藏24天，与掺有AKEO的CS薄膜包装的五香牛肉的过氧化物值（PV）和硫代巴比妥酸（TBA）含量分别降低了0.5％和1.0％达到4.8和3.6毫克当量过氧化物/千克，以及0.5和0.4毫克MDA /千克（p  <0.5或p <0.1），并且 在第24天，pH和总羰基（TC）的水平分别降至5.8和5.7，以及0.7和0.6 nmol / mg蛋白质（p  <0.5或p <0.1）。此外，感官评价表明，由掺有AKEO的CS薄膜包装的五香牛肉在整个存储期间具有更好的感官属性，包括味道，颜色，质地和总体接受度。因此，可以将掺有AKEO的1.0％CS薄膜开发为加香料牛肉的一种包装材料。