In this study, Plantago major seed mucilage (PMSM) was extracted from whole seeds using hot-water extraction (HWE). The dill (D) essential oil components were identified through gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS) and its antioxidant properties were examined through the methods of 2,2-diphenyl-1- picrylhydrazyl (DPPH), ferric reducing antioxidant potential (FRAP) and ß-carotene-linoleic acid assay (B-CL). Total phenolic content (TPC) was characterized through the Folin- Ciocalteu method and the antimicrobial effect was evaluated on 10 pathogenic microorganisms. PMSM edible coating incorporated were prepared in four different concentrations of essential oils, including 0, 0.5, 1 and 1.5% (w/w). The control and the coated beef samples were analyzed periodically for microbiological (total viable count, psychrotrophic count, Escherichia coli, Staphylococcus aureus and fungi), chemical (thiobarbituric acid, peroxide value and pH), and sensory characteristics. The IC50, FRAP, BCL and TPC of the dill essential oil were equal to 11.44 μg/mL, 9.45 mmol/g, 82.86 and 162.65 μg/ml GAE, respectively. PMSM extended the microbial shelf life of beef by 3 days, whereas the PMSM + 0.5%D, PMSM + 1 %D and PMSM + 1.5%D resulted in a significant shelf life extension of the beef by 6, 9 and 9 days, respectively, as compared to the control samples.

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