Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties

Meat Science

Volumn 86, Issue 2, 2010, Pages 283-288

  Emiroǧlu, Zehra Karagöz ^a   Yemiş, Gökçe Polat ^b   Coşkun, Betül Kodal ^a   Candoǧan, Kezban ^b  

^a Plant Protection Research Institute   (Turkey)

^b ANKARA UNIVERSITY   (Turkey)

Author keywords

Antibacterial activity; Antimicrobial packaging; Ground beef; Oregano essential oil; Soy edible films; Thyme essential oil

Indexed keywords

BEEF; ESCHERICHIA COLI; LACTIC ACID;

ANTI-BACTERIAL ACTIVITY; ANTIMICROBIAL PACKAGING; EDIBLE FILMS; GROUND BEEF; OREGANO ESSENTIAL OIL;

ESSENTIAL OILS;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; GLYCINE MAX; LACTOBACILLUS PLANTARUM; ORIGANUM; PSEUDOMONAS; PSEUDOMONAS AERUGINOSA; STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS; THYMUS VULGARIS;

EID: 77955091916     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.04.016     Document Type: Article

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