## 1 Introduction  
Meat and meat products are an important source of protein in the human diet. Ground meat is one of the most susceptible foods to bacterial spoilage under normal refrigerator storage conditions. The rich nutrient content and high moisture content of meat provide a suitable environment for the growth and multiplication of spoilage organisms and food-borne microorganisms. Microbial contamination of meat inevitably occurs during slaughtering and processing into fresh meat products. Using organic acid and hot water rinses in processed carcasses effectively reduces the microbial load in carcasses before chilling. During the processing of carcasses into primary cuts, sub-primary cuts, and trimmings, as well as during further processing, there is a potential for the recontamination of the meat surface by microorganisms [1, 2]. The large surface of raw meat is the key to contamination in the minced meat process. The most important spoilage bacteria, such as _Pseudomonas_, _Acintebobacter_, _Enterobacter_, _Lactobacillus_, _Leuconsoc_, _Proteus_, etc., occur in aerobically stored meat [3, 4, 5]. The point of meat spoilage may be defined by a maximum acceptable bacterial level or an unacceptable off-odor and off-flavor or appearance. Therefore, adequate preservation technologies must be applied to maintain the safety and quality of meat and meat products [6, 7]. Recently, there has been increased interest in a technology to reduce the microbial load on fresh meat before grinding. Much of the research has investigated the possible use of organic acid treatments to decontaminate trimmings [2; 6; 7; 8]. In some countries, the meat industry uses chemical additives in several meat processes to extend shelf-life and prevent the growth of spoilage microorganisms and foodborne pathogenic bacteria [9]. However, growing awareness and concern about the quality and safety of meat has led to numerous developments in meat preservation. Meanwhile, consumers have been questioning the safety of synthetic chemical additives in food, and using natural additives as alternative preservatives has become popular, especially the potential application of plant extracts as safe additives for meat [10; 11; 12]. Herb and spice extracts are used as antioxidants, antimicrobials, anti-diabetics, anticarcinogens, and flavorings [13]. Therefore, the meat industry's increasing interest in natural antimicrobials has led to extensive research on the utilization of spice and herb extracts as microorganism inhibitors. Plant essential oils are aromatic and volatile oily liquids obtained from plant material. In general, essential oils can be obtained using various production methods, e.g., steam distillation, solvent extraction, mostly with hexane, and CO\({}_{2}\) extraction [14]. Many essential oils, such as cinnamon, ginger, garlic, oregano, lemon grass, lime, galangal, turmeric, and cloves, contain components that exhibit high antimicrobial efficiency against foodborne pathogens and spoilage bacteria [15; 16; 17]. In addition, using essential oils in nanoemulsions for meat and meat products has been addressed, including the increase in surface area and stability [18]. Fingerroot (_Boesenbergia pandurata_) is a widely distributed plant in Southeast Asia and Southern China. It is considered both a medicinal and a culinary herb. EOF presented the most broad-spectrum activity to inhibit foodborne pathogenic bacteria such as _Listeria monocytogenes_, _Staphylococcus aureus_, _Escherichia coli_, and _Salmonella enterica_[12; 19; 20]. However, to date, little research has been conducted to evaluate the functionality of essential oils for antimicrobials in food systems and, in particular, in meat products [21]. After the preparation and cooking of foods, some process contaminants could be formed at high temperatures [22; 23]. One group of these process contaminants are heterocyclic amines (HAs), which are classified as hazardous substances [24].