Preservation of chicken breast meat treated with thyme and balm essential oils

Journal of Food Science

Volumn 75, Issue 8, 2010, Pages

  Fratianni, Florinda ^a   De Martino, Laura ^b   Melone, Antonio ^a   De Feo, Vincenzo ^b   Coppola, Raffaele ^a   Nazzaro, Filomena ^a  

^a CNR   (Italy)

^b UNIVERSITY OF SALERNO   (Italy)

Author keywords

Antimicrobial; Antioxidant; Essential oils; Lipid peroxidation; Meat protein

Indexed keywords

ANTIINFECTIVE AGENT; ANTIOXIDANT; ESSENTIAL OIL; FOOD PRESERVATIVE; FREE RADICAL; MUSCLE PROTEIN;

ANIMAL; ARTICLE; BACTERIAL COUNT; CHEMISTRY; CHICKEN; COMPARATIVE STUDY; DRUG EFFECT; ESCHERICHIA COLI; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; KINETICS; LACTOBACILLACEAE; LIPID PEROXIDATION; MEAT; MELISSA OFFICINALIS; MICROBIOLOGY; PROTEIN INTAKE; SALMONELLA; SARCOPLASMIC RETICULUM; THYME;

ANIMALS; ANTI-INFECTIVE AGENTS; ANTIOXIDANTS; CHICKENS; COLONY COUNT, MICROBIAL; DIETARY PROTEINS; ESCHERICHIA COLI; FOOD PRESERVATIVES; FREE RADICALS; KINETICS; LACTOBACILLACEAE; LIPID PEROXIDATION; MEAT; MELISSA; MUSCLE PROTEINS; OILS, VOLATILE; SALMONELLA; SARCOPLASMIC RETICULUM; THYMUS PLANT;

BACTERIA (MICROORGANISMS); COLUMBA; ESCHERICHIA COLI; SALMONELLA; SALMONELLA SP.; THYMUS VULGARIS;

EID: 77958548661     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01791.x     Document Type: Article

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