Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2025 Mar 23;12(1):33-43.
doi: 10.5455/javar.2025.l869. eCollection 2025 Mar.

Enhancing smoked meat (Se'i sapi) quality: The impact of adding essential oils of cinnamon and lime leaf during room temperature storage

Restu Ratih Kinasih  1 , Safna Fauziah  1   2 , Usamah Abdi Kafa  1   2 , Dita Aviana Devi  1   2 , Pradita Iustitia Sitaresmi  3 , Edi Suryanto  1 , Andi Febrisiantosa  4 , Annisa Kusumaningrum  4 , Aldicky Faisal Amri  4 , Eki Prilla Sulistyono  1 , Bayu Murti Dewandaru  1 , Asep Nurhikmat  4 , Endy Triyannanto  1
Affiliations

Enhancing smoked meat (Se'i sapi) quality: The impact of adding essential oils of cinnamon and lime leaf during room temperature storage

Restu Ratih Kinasih et al. J Adv Vet Anim Res. .

Abstract

Objective: This study examines the effects of lime leaf and cinnamon essential oils (EOs) at different concentrations and storage durations on the quality of Se'i under ambient conditions.

Materials and methods: We used a two-factor completely randomized design with three replications. The first factor involved EO concentrations of 0.1%, 0.3%, and 0.5%, while the second factor was storage duration at 0, 7, 14, and 21 days. Key parameters evaluated included pH, tenderness, thiobarbituric acid values, meat color, and sensory analysis.

Results: The results indicated that adding EOs effectively preserved the smoked meat, with improved quality parameters compared to the control group.

Conclusion: Adding 0.5% lime leaf or cinnamon essential oil to Se'i made it taste and look much better, showing that it could be used as a natural way to keep smoked meats fresh.

Keywords: Antioxidant; essential oils; meat preservation; meat product.

PubMed Disclaimer

Conflict of interest statement

I/We have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Figure 1.
Figure 1.. Average results of the addition of Cinnamons and Lime leaf EOs on the change in pH values during 21 days at room temperature.
Figure 2.
Figure 2.. Average results of the addition of Cinnamons and Lime leaf EOs on the change in tenderness values during 21 days at room temperature.
Figure 3.
Figure 3.. Average results of the addition of Cinnamons and Lime leaf EOs on the change in TBAs values during 21 days at room temperature.
Figure 4.
Figure 4.. Average results of the addition of Cinnamons and Lime leaf EOs on the change in L values during 21 days at room temperature.
Figure 5.
Figure 5.. Average results of the addition of Cinnamons and Lime leaf EOs on the change in a values during 21 days at room temperature.
Figure 6.
Figure 6.. Average results of the addition of Cinnamons and Lime leaf EOs on the change in b values during 21 days at room temperature.
Figure 7.
Figure 7.. Average results of the addition of Cinnamons and Lime leaf EOs on the change in taste values on sensory evaluation during 21 days at room temperature.
Figure 8.
Figure 8.. Average results of the addition of Cinnamons and Lime leaf EOs on the change in color values on sensory evaluation during 21 days at room temperature.
Figure 9.
Figure 9.. Average results of the addition of Cinnamons and Lime leaf EOs on the change in odor values on sensory evaluation during 21 days at room temperature.
Figure 10.
Figure 10.. Average results of the addition of Cinnamons and Lime leaf EOs on the change in texture values on sensory evaluation during 21 days at room temperature.
Figure 11.
Figure 11.. Average results of the addition of Cinnamons and Lime leaf EOs on the change in acceptability values on sensory evaluation during 21 days at room temperature.
See this image and copyright information in PMC

Similar articles

See all similar articles

References

    1. Lages LZ, Radünz M, Gonçalves BT, Silva da Rosa R, Fouchy MV, Da Conceição RDCDS, et al. Microbiological and sensory evaluation of meat sausage using thyme (Thymus vulgaris L.) essential oil and powdered beet juice (Beta vulgaris L., Early Wonder cultivar) LWT. 2021;148:111794. https://doi.org/10.1016/j.lwt.2021.111794.
    1. Malelak GEM, Sipahelut GM, Jelantik IGN, Ratu MRD, Lalel HJD. Characteristics of Se’i (rotenesse smoked meat) treated with coconut shell liquid smoked and citrus aurantifolia extract. Media Peternak. 2015;38:89–94. https://doi.org/10.5398/medpet.2015.38.2.89.
    1. Sunayardi Z, Balia RL, Suryaningsih D. Karakteristik mutu sapi sapi yang diolah secara tradisional terhadap berbagai kombinasi waktu dan suhu penginapan. J Ilmu Ternak Univ Padjadjaran. 2021;21(1):58–65. https://doi.org/10.24198/jit.v21i1.34544.
    1. Pateiro M, Barba FJ, Domínguez R, Sant’Ana AS, Khaneghah AM, Gavahian M, et al. Essential oils as natural additives to prevent oxidation reactions in meat and meat products: a review. Food Res Int. 2018;113:156–66. https://doi.org/10.1016/j.foodres.2018.07.014. - PubMed
    1. Villalobos-Delgado LH, Núñez-González FA, Alarcon-Rojo AD, Silva-Avila NJ. Quality of cooked sausages with added beef or pork heart surimi. J Food Process Preserv. 2020;44(12):e14939. https://doi.org/10.1111/jfpp.14939.

LinkOut - more resources