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The demand for marinated meat and natural antimicrobials has increased in the last decade. This study aimed to examine the antimicrobial and sensorial effects of natural citrox (0.2% v/w) and oregano essential oil (0.1% v/w) or their combination on marinated buffalo meat stored under vacuum at two storage conditions of 4°C and 12°C. In the control (without marinade), the population of all the spoilage microorganisms increased by 3.8–6.3 and 4.5–6.3 log cfu/g, at 4 and 12°C, respectively, during storage. On the last day of storage, at both 4 and 12°C, the spoilage microorganisms’ populations were lower for the marinated meat (without citrox and EO) by 1–2 log cfu/g (based on microorganism type) compared to its unmarinated counterpart. The combination of citrox and oregano essential oil (EO) resulted in decreases of 3.0–6.8 and 3.2–6.8 log cfu/g for mesophilic aerobic bacteria,  Pseudomonas  spp. lactic acid bacteria (LAB),  Brochothrix thermosphacta, Enterobacteriaceae , and yeasts, at 4 and 12°C, respectively. The pH values of the treatments with citrox and oregano EO followed a steadily decreasing ( P  &lt; .05) trend during storage. The recorded sensory data supported that meat marinated with those 2 natural antimicrobials led to a buffalo meat of acceptable quality. Marinade combined with citrox and oregano EO can provide a potential not previously studied solution for buffalo meat preservation.

Microbiota and sensorial attributes of buffalo meat stored under vacuum packaging: combined impact of marination, citrox and oregano essential oil