In order to investigate the effect of oregano essential oil on the quality of traditional cured meat,the sensory,color and peroxide values of cured meat with different oregano essential oil contents(0,0.5,1.0,1.5 g/kg)were determined.The results showed that the addition of oregano essential oil significantly enhanced the sensory quality of cured meat attributed to its unique aroma.Additionally,the oil played a role in retarding alterations in the L*,a*and b*values,thereby mitigating the color disparity(ΔE)during storage.The peroxide value of the cured meat exhibited a decline,and the upward trajectory during storage was notably decelerated with the inclusion of oregano essential oil,underscoring its efficacy in enhancing antioxidant capabilities.The cured meat with the addition of 1.0 g/kg oregano essential oil demonstrated superior antioxidant effects while maintaining a heightened sensory quality.
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