Shelf Life Extension of Fresh Buffalo Meat Using Spice Powders and Lavender Essential Oil During Storage Under Refrigeration

We studied the shelf life of fresh buffalo meat in polyamide/polyethylene (PA/PE) packaging during refrigerated storage for 14 days, when treated with cinnamon–clove (C-C) and nutmeg (Nut) powders, along with lavender essential oil (LEO). Microbiological (total viable count, Pseudomonas spp., Brochothrix thermosphacta, Enterobacteriaceae, and lactic acid bacteria), antibacterial (Salmonella Typhimurium and Staphylococcus aureus), physicochemical and biochemical (pH, moisture, color, total fat, hemoglobin and heme iron, 2-thiobarbituric acid, mercaptans, antioxidant activity, and total phenolic content), and sensory (color, odor, texture, and taste) analyses were carried out. The results showed that C-C and Nut powder extracts exhibited significant (p < 0.05) antioxidant and antibacterial activity, higher than LEO; however, all treatments delayed lipid oxidation. Based primarily on sensory evaluation, the shelf life extension of buffalo meat was 2–3 days for LEO and Nut powder, and 4–6 days for C-C powder. Factor analysis indicated the critical days of refrigerated storage for the evolution of spoilage-related biochemical parameters.