Combined natural antimicrobial treatments (EDTA, lysozyme, rosemary and oregano oil) on semi cooked coated chicken meat stored in vacuum packages at 4 °C: Microbiological and sensory evaluation

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 1, 2010, Pages 187-196

  Ntzimani, Athina G ^a   Giatrakou, Vasiliki I ^a   Savvaidis, Ioannis N ^a  

^a UNIVERSITY OF IOANNINA   (Greece)

Author keywords

EDTA; Lysozyme; Oregano oil; Rosemary oil; Semi cooked coated chicken fillets; Vacuum packaging

Indexed keywords

CHEMICAL ADDITIVE; CHICKEN MEAT; CONTROL SAMPLES; FOOD COMPANIES; GRAM-POSITIVE BACTERIUM; IN-VACUUM; LYSOZYME SOLUTIONS; NATURAL PRESERVATIVES; POULTRY MEAT; PRACTICAL PROBLEMS; ROSEMARY OIL; SENSORY ANALYSIS; SENSORY EVALUATION; SHELF LIFE; VACUUM PACKAGING;

BACTERIA; ELECTROLUMINESCENCE; MEATS; PACKAGING; VACUUM; VACUUM TECHNOLOGY;

METAL ANALYSIS;

NEGIBACTERIA; ORIGANUM; POSIBACTERIA; ROSMARINUS OFFICINALIS;

EID: 73049116133     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.09.004     Document Type: Article

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