Effect of oregano essential oil on microbiological and physico-chemical attributes of minced meat stored in air and modified atmospheres

Journal of Applied Microbiology

Volumn 91, Issue 6, 2001, Pages 1011-1022

  Skandamis, P N ^a   Nychas, G J E ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

CARBON DIOXIDE; ESSENTIAL OILS; FOOD STORAGE; MEATS; METABOLITES;

AIR ATMOSPHERE; CHEMICAL ATTRIBUTES; COMBINED EFFECT; MICROBIAL ASSOCIATIONS; MICROBIAL METABOLITES; MINCED MEAT; MIXED GAS; MODIFIED ATMOSPHERE; OREGANO ESSENTIAL OIL; PHYSICO-CHEMICALS;

SPOILAGE;

CARBON DIOXIDE; CARBOXYLIC ACID DERIVATIVE; ESSENTIAL OIL; NITROGEN; OXYGEN;

MICROORGANISM;

AIR; ANAEROBIC BACTERIUM; ANIMAL TISSUE; ARTICLE; ATMOSPHERE; BACTERIAL COUNT; BROCHOTHRIX THERMOSPHACTA; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; ENTEROBACTERIACEAE; FOOD PACKAGING; FOOD SPOILAGE; FOOD STORAGE; GLUCOSE INTAKE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LACTIC ACID BACTERIUM; MEAT; MICROBIAL GROWTH; NONHUMAN; OXYGEN CONSUMPTION; PH; PHYSICAL CHEMISTRY; PROTEIN DEGRADATION; PSEUDOMONADACEAE; TEMPERATURE; YEAST;

EID: 0035210978     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.2001.01467.x     Document Type: Article

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