Abstract
The objective of this study was to investigate the antioxidative and antimicrobial in vitro effects of the olive leaf extract (OLE), and to test its effectiveness for meat preservation in an active packaging with OLE. With this purpose, microbial counts, physico‐chemical properties, lipid stability and sensory properties of packaged loin steaks from Iberian pigs were analyzed during refrigerated storage. In vitro assays confirmed the antioxidant and antibacterial activity of fresh OLE and freeze‐dried OLE (FDE). However, the effectiveness of the extract found in vitro was not confirmed in the in vivo assays. The application of the extracts into the packaging did not show antioxidant and antimicrobial effects on meat even applying high dose of the lyophilized extract. Copyright © 2016 John Wiley & Sons, Ltd.
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