Sajadizadeh, HosnaZamindar, NafisehEsmaeili, YasamanLorenzo, Jose M.Pateiro, MirianGoksen, GuldenPaidari, Saeed2025-03-172025-03-1720242193-41262193-4134https://doi.org/10.1007/s11694-023-02155-5https://hdl.handle.net/20.500.13099/2303Global poultry consumption continues growing. Marinating tenderizes foods and adds flavors before cooking. In this study, marinades containing Oliveria decumbens Vent. essential oil (EO) and Ferula assa-foetida extract were formulated to investigate their antimicrobial activity in turkey breast meat during storage. The marinade solution comprised water, lactic acid (0.5%), and NaCl (3%). The treatment consisted of immersing the meat for 2 h at 4 C-degrees in the marinade solution. The antimicrobial activity tests exhibited that the growth of Escherichia coli (0 log CFU/g), yeasts and molds (3.39 log CFU/g), lactic acid bacteria (LAB) (3.05 log CFU/g), and total aerobic psychrotrophs (5.23 log CFU/g) were inhibited by immersion of turkey breast meat in the marinade containing 900 ppm Oliveria decumbens Vent. EO. Sensory analysis of turkey breast meat showed immersion in the marinade containing 900 ppm Oliveria decumbens Vent. EO or 1400 ppm of Ferula assa-foetida extract produced an acceptable odor after cooking.eninfo:eu-repo/semantics/closedAccessEssential oilFerula assa-foetida extractAntimicrobialsTurkey meatMarinadeTenderizationArticle10.1007/s11694-023-02155-518212181228Q2WOS:0011055423000022-s2.0-85177077995Q1