## 7 Discussion
In another chicken sausage study, despite a TBARS index of 0.9 mg MDA/kg and the highest phenolic content observed, sensory deterioration began on day 5, with losses in texture, flavour, and juiciness [59]. In turkey hamburgers, CEO containing eugenol (83.8%) and eugenol acetate (5.2%) at 1% exhibited good antioxidant activity (DPPH IC50 = 2.05 mg/mL; ABTS IC50 = 5.20 mg/mL) [47]. Buffalo meat hamburgers treated with 0.1% CEO (59.97% eugenol and 15.36% \(\beta\)-caryophyllene) showed a TBARS value of 0.59 mg MDA/kg after nine days at 8 \({}^{\circ}\)C, with oxidation levels reduced by 73% compared to the controls, but no sensory data were reported [63]. In ground sheep meat, the application of 0.25% CEO led to moderate antioxidant effects. While samples maintained good colour and general acceptability, they scored poorly in odour at the end of the nine-day storage period [35]. The incorporation of CEO into edible films and coatings demonstrated varied antioxidant effectiveness across meat and meat products. The application of CEO in beef products improved oxidative stability and extended shelf life. In beef slices coated with poly(lactic acid)/chitosan films containing CEO (eugenol, eugenol acetate and \(\beta\)-caryophyllene), radical scavenging activity increased by 43%, without organoleptic migration [62]. In traditional Turkish sucuk slices, coatings with 1.5% CEO (cymol 26.29% and \(\alpha\)-pinene 20.65% and eugenol 17.02%) delayed colour deterioration and maintained TBARS at 2.00 mg MDA/kg, though water activity was negatively affected [58]. Beef fillets coated with CEO and eugenol biofilms (eugenol 67.6% and acet eugenol 16.8%) showed 87-92% radical scavenging, and lipid oxidation remained low (0.966 mg MDA/kg) after 14 days [49]. Another study reported that 3% CEO (eugenol 83.3%, caryophyllene 10.6%) reduced TBARS to 1.32 mg MDA/kg, although redness and sensory scores declined, reaching rejection levels by day 12 [52]. Edible films and coatings containing CEO also improved oxidative stability in pork matrices. In pork belly pieces, films with 0.75% CEO reduced peroxide value from 22 to 16 mEq/kg after 15 days, achieving approximately 31% DPPH and 61% ABTS radical elimination [56]. In pork patties treated with 6400 \(\mu\)g/mL CEO (eugenol 75%), TBARS increased up to 3.27 mg MDA/kg during storage, but the clove aroma maintained acceptable sensory scores for up to 12 days despite discolouration [65]. In pork sausages coated with CEO (eugenol 85%), TBARS remained below 1 mg MDA/kg without significant pH or water activity changes; however, flavour and odour were negatively impacted [64]. In cooked pork sausages, CEO coatings (eugenol 75%) lowered PV and TBARS values, but sensory acceptability dropped below a score of 5 after 20 days [46]. In fish matrices, CEO treatments were effective in delaying spoilage. In Pacific mackerel fillets, 2-3% CEO coatings reduced TVB-N values to 20.61-16.28 mg/100 g, although TBARS reached critical levels by day 8, and the sensory analysis was interrupted due to strong putrid odours [42]. Atlantic salmon fillets treated with 5% CEO coatings kept TBARS below 1 mg MDA/kg and extended shelf life by 5 days [68]. In Wuchang bream fillets, 1-1.5% CEO coatings lowered TBARS (1.26-1.70 mg MDA/kg) and TVB-N (23.5-27.4 mg/100 g), with acceptable sensory scores (final score of 4) despite decreasing firmness over time [50]. Tambaqui fillets coated with CEO maintained MDA values between 0.75 and 0.80 mg/kg after 120 days, with neutral sensory evaluations (scores of 4.7-5.4) [66]. In rainbow trout, coatings with 2% CEO (eugenol 77.57%) kept TBARS at 1.7 mg MDA/kg and TVB-N below 30 mg/100 g, extending shelf life to more than 12 days; however, sensory scores dropped sharply after day 8 [36]. In chicken breast fillets, CEO (eugenol 79.4%) combined with lemon EO maintained TBA at 0.54 mg MDA/kg at day 5, but higher CEO concentrations decreased sensory scores for flavour and texture [41].