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The aim of this study was to assess the effect of a combined chitosan (Ch) + green tea extract (GTE) + essential oil (thyme oil, TO; flaxseed oil, FO; or oregano oil, OO) coating on the safety and quality of vacuum-packaged beef during storage at 4 \u00b0C. An optimized bio-based coating formulation was selected (2% Ch + 2% GTE + 0.1% FO) to be applied to three fresh beef cuts (shoulder, Sh; knuckle, Kn; Striploin, St) based on its pH (5.8 \u00b1 0.1), contact angle (22.3 \u00b1 0.4\u00b0) and rheological parameters (viscosity = 0.05 Pa.s at shear rate &gt; 20 s\u22121). Shelf-life analysis showed that the Ch\u2013GTE\u2013FO coating delayed lipid oxidation and reduced total viable counts (TVC) and Enterobacteriaceae growth compared with uncoated beef samples over five days. In addition, Ch\u2013GTE\u2013FO coating decreased total color changes of beef samples (e.g., \u2206E* = 9.84 and 3.94, for non-coated and coated Kn samples, respectively) for up to five days. The original textural parameters (hardness, adhesiveness and springiness) of beef cuts were maintained during storage when Ch\u2013GTE\u2013FO coating was applied. Based on the physicochemical and microbial characterization results, the combination of the Ch\u2013GTE\u2013FO coating developed was effective in preserving the quality of fresh beef cuts during refrigerated storage along with vacuum packaging.<\/jats:p>","DOI":"10.3390\/foods12071447","type":"journal-article","created":{"date-parts":[[2023,3,30]],"date-time":"2023-03-30T01:05:26Z","timestamp":1680138326000},"page":"1447","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":23,"title":["Chitosan Coating Functionalized with Flaxseed Oil and Green Tea Extract as a Bio-Based Solution for Beef Preservation"],"prefix":"10.3390","volume":"12","author":[{"given":"C\u00edntia G.","family":"Mendes","sequence":"first","affiliation":[{"name":"CEB\u2014Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal"},{"name":"LABBELS\u2014Associate Laboratory, 4710-057 Braga, Portugal"}]},{"given":"Joana T.","family":"Martins","sequence":"additional","affiliation":[{"name":"CEB\u2014Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal"},{"name":"LABBELS\u2014Associate Laboratory, 4710-057 Braga, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0221-5633","authenticated-orcid":false,"given":"Fernanda L.","family":"L\u00fcdtke","sequence":"additional","affiliation":[{"name":"CEB\u2014Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal"},{"name":"LABBELS\u2014Associate Laboratory, 4710-057 Braga, Portugal"}]},{"given":"Ana","family":"Geraldo","sequence":"additional","affiliation":[{"name":"Mediterranean Institute for Agriculture, Environment and Development (MED), Institute for Advanced Studies and Research, University of Evora, 7006-554, \u00c9vora, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9430-9399","authenticated-orcid":false,"given":"Alfredo","family":"Pereira","sequence":"additional","affiliation":[{"name":"Mediterranean Institute for Agriculture, Environment and Development (MED), Institute for Advanced Studies and Research, University of Evora, 7006-554, \u00c9vora, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3593-8878","authenticated-orcid":false,"given":"Ant\u00f3nio A.","family":"Vicente","sequence":"additional","affiliation":[{"name":"CEB\u2014Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal"},{"name":"LABBELS\u2014Associate Laboratory, 4710-057 Braga, Portugal"}]},{"given":"Jorge M.","family":"Vieira","sequence":"additional","affiliation":[{"name":"CEB\u2014Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal"},{"name":"LABBELS\u2014Associate Laboratory, 4710-057 Braga, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2023,3,29]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"88","DOI":"10.1016\/j.ifset.2018.02.005","article-title":"Packaging Concepts for Fresh and Processed Meat\u2014Recent Progresses","volume":"47","author":"Schumann","year":"2018","journal-title":"Innov. 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