During meat storage, changes in the meat colour occur, making it less intensive and red. The present study was aimed at investigating the effect of oregano EO applied directly on the surface of fresh pork on its quality, with a special emphasis on the colour. In the study, an oregano essential oil in concentrations of 0.5% and 1.0% (v/v) was used on the surface of pork loins (1.5% v/w) packed in a modified atmosphere during 15-d storage at 4 °C. The application of oregano EO in the concentration of 1.0% increased lightness and hue and decreased redness compared to the control, whereas the concentration of 0.5% did not affect the pork colour. EO did not affect pH, free water content, purge and cooking losses, cooked meat juiciness and tenderness; however, it gave the meat a distinctive herbal aroma and taste. The antimicrobial effect of 1% EO was noted only on the 15th day. Therefore, the application of oregano essential oil is not recommended to protect the colour of raw pork nor to prolong its shelf-life; however, it might be used to obtain a new product with a specific herbal aroma and taste, with modifications in water-holding capacity of the meat.
Keywords: colour; food; meat; packaging; quality; shelf-life.