Beef is rich in amino acids and vitamin B6, carnitine, potassium, protein, and other nutrients. It can improve the body’s ability to resist disease and is especially suitable for growth, development, and postoperation and postrehabilitation care. Under such circumstances, the demand for beef consumption in various countries continues to grow steadily. At present, domestic beef prices continue to rise, and beef supply is insufficient. In addition, fresh beef is easy to be infected with microorganisms in the process of cold storage, which makes fresh beef deteriorated. Therefore, it is very important to add preservatives to prolong the shelf life of chilled beef. In this paper, the preservation of chilled beef with nanocapsules made of natural essential oil from plant extracts was studied. In this study, cumin, Zanthoxylum, ginger, cinnamon, clove, and thyme were selected to study the effect of six kinds of essential oils on beef preservation through comparative experiments. On the basis of such research data, the six kinds of essential oils were compounded, respectively, and different nanoessential oil capsules were applied to the fresh-keeping of chilled beef to make different kinds of nanoessential oil capsules. Through the experiment, the compound essential oil with better preservation effect was obtained. And through the comparison, cinnamon essential oil has obvious antibacterial activity, while ginger essential oil has the worst antibacterial effect. The pH value of beef can be changed and the degradation rate of protein in beef will be slowed down by applying appropriate amount of decomposed plant essential oil to beef samples. Through the above experimental results, we applied the compound essential oil to the preservation of cold and fresh beef at nanometer level and found that the effect was significant, which was worthy of application in major beef products processing plants.

中文翻译：

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天然精油纳米胶囊保存冷冻牛肉的研究

牛肉含有丰富的氨基酸和维生素B6、肉碱、钾、蛋白质等营养成分。可提高机体抗病能力，特别适用于生长发育及术后及康复后护理。在此背景下，各国牛肉消费需求持续稳定增长。目前国内牛肉价格持续上涨，牛肉供应不足。另外，鲜牛肉在冷藏过程中容易感染微生物，使鲜牛肉变质。因此，添加防腐剂对于延长冷藏牛肉的保质期非常重要。本文研究了用植物提取物天然精油制成的纳米胶囊对冷冻牛肉的保鲜。在这项研究中，孜然、花椒、生姜、肉桂、丁香、选取百里香和百里香，通过对比实验研究6种精油对牛肉保鲜的影响。在这些研究数据的基础上，分别将6种精油进行复配，将不同的纳米精油胶囊应用于冷冻牛肉的保鲜，制成不同种类的纳米精油胶囊。通过实验，得到了保存效果较好的复方精油。并且通过比较，肉桂精油具有明显的抗菌活性，而姜精油的抗菌效果最差。在牛肉样品中加入适量的分解植物精油，可以改变牛肉的pH值，减缓牛肉中蛋白质的降解速度。通过以上实验结果，