Background and Objectives: The aim of this study was to coat fresh beef slices with solid lipid particles containing carum copticum essential oil to increase the  shelf life of meat.

Materials & Methods: For this purpose, the effect of different treatments including coatings with carum copticum essential oil solid lipid nano-particle (CEOS), coating with aloe-vera gel, and aloe-vera gel incorporated with CEOS, aloe-vera gel incorporated with CEO on the physico-chemical (pH, color and weight loss) and microbiological properties (total viable count, psychrophilic bacteria, lactic acid bacteria and enterobacteriaceae bacteria) of fresh beef was evaluated during 7 days stored and refrigerated

Results: Results indicated that pH increased during the storage period. Furthermore, the highest and lowest increase in pH was observed in control and samples coated with aloe-vera gel and aloe-vera gel incorporated with CEOS, respectively. Microbiological analysis showed that total viable count, psychrophilic bacteria, lactic acid bacteria and enterobacteriaceae bacteria populations increased during the storage time. The control and samples coated with aloe-vera gel had highest microbiological population and samples coated with aloe-vera gel incorporated with CEOS had the lowest increase in microbial populations during the storage time. The highest weight loss was observed in control and the samples coated with aloe-vera gel showed the lowest weight loss. The color changes during the storage time indicated that samples coated with aloe-vera gel incorporated with CEOS maintained the red color of meat much better than other samples, especially compared to  control.

Conclusion: Finally, it can be concluded that coating with aloe-vera gel incorporated with CEOS would maintain the quality parameters of fresh beef and extend its shelf life during storage.