Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging

Meat Science

Volumn 88, Issue 1, 2011, Pages 109-116

  Karabagias, I ^a   Badeka, A ^a   Kontominas, M G ^a  

^a UNIVERSITY OF IOANNINA   (Greece)

Author keywords

Lamb meat; MAP; Oregano oil; Shelf life extension; Thyme oil

Indexed keywords

COLOR PARAMETER; COMBINED EFFECT; LAMB MEAT; MICROBIAL POPULATIONS; MODIFIED ATMOSPHERE PACKAGING; OREGANO OIL; PH VALUE; SENSORY ANALYSIS; SENSORY PROPERTIES; SHELF LIFE; STORAGE PERIODS; STORAGE TIME; THYME OIL;

FOOD PRESERVATION; MEATS; ODORS;

ESSENTIAL OILS;

ORIGANUM; THYMUS VULGARIS;

ESSENTIAL OIL; PLANT EXTRACT;

ANIMAL; ARTICLE; ATMOSPHERE; BACTERIAL COUNT; CHEMISTRY; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; HUMAN; MALE; MEAT; MICROBIOLOGY; ODOR; OREGANO; PHYSICAL CHEMISTRY; SHEEP; THYME; VACUUM;

ANIMALS; ATMOSPHERE; COLONY COUNT, MICROBIAL; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; HUMANS; MALE; MEAT; ODORS; OILS, VOLATILE; ORIGANUM; PHYSICOCHEMICAL PHENOMENA; PLANT EXTRACTS; SHEEP, DOMESTIC; THYMUS PLANT; VACUUM;

EID: 79151469934     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.12.010     Document Type: Article

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