The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying

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9.2K Views

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09:07 min

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March 14th, 2018

DOI :

10.3791/57054-v

March 14th, 2018

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Helga Hernández¹, Adéla Fraňková², Pavel Klouček², Jan Banout¹

¹Department of Sustainable Technologies, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, ²Department of Quality of Agricultural Products, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague

Podsumowanie

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Keywords Thyme Essential Oil

Vapor Phase Application

Natural Preservatives

Food Safety

Dried Meat

Meat Processing

Rozdziały w tym wideo

0:04

Title

1:13

Meat Sample Preparation

2:37

Sample Inoculation and Thyme Essential Oil Treatment

5:38

Microbial Analysis

7:07

Results: TEO Treatment Disrupts E. coli Growth

8:12

Conclusion

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