Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 °C

Food Microbiology

Volumn 24, Issue 6, 2007, Pages 607-617

  Chouliara, E ^a   Karatapanis, A ^a   Savvaidis, I N ^a   Kontominas, M G ^a  

^a UNIVERSITY OF IOANNINA   (Greece)

Author keywords

Chicken meat; Modified atmosphere packaging; Oregano oil; Shelf life extension

Indexed keywords

CARBON DIOXIDE; ESSENTIAL OIL; FOOD PRESERVATIVE; NITROGEN; OXYGEN;

ANIMAL; ARTICLE; BACTERIAL COUNT; BACTERIUM; CHEMISTRY; CHICKEN; DOSE RESPONSE; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; ODOR; OREGANO; PH; SAFETY; STANDARD; TASTE; TEMPERATURE; TIME; VACUUM;

ANIMALS; BACTERIA; CARBON DIOXIDE; CHICKENS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; FOOD PRESERVATIVES; HUMANS; HYDROGEN-ION CONCENTRATION; MEAT; NITROGEN; ODORS; OILS, VOLATILE; ORIGANUM; OXYGEN; TASTE; TEMPERATURE; TIME FACTORS; VACUUM;

BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA; COLUMBA; ENTEROBACTERIACEAE; ORIGANUM; PSEUDOMONAS;

EID: 34047169199     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2006.12.005     Document Type: Article

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