Effect of adding essential oils of coriander (Coriandrum sativum L.) and hyssop (Hyssopus officinalis L.) on the shelf life of ground beef

Meat Science

Volumn 90, Issue 3, 2012, Pages 842-850

  Michalczyk, Magdalena ^a   Macura, Ryszard ^a   Tesarowicz, Iwona ^a   Banaś, Joanna ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Coriander; Essential oils; Hyssop; Minced beef; Vacuum storage

Indexed keywords

AMINO NITROGEN; BACTERIAL COUNT; BENEFICIAL EFFECTS; BIOCHEMICAL CHARACTERISTICS; CORIANDER; ELECTROPHEROGRAMS; ENTEROBACTERIACEAE; GROUND BEEF; HYSSOP; LACTIC ACID BACTERIA; MINCED BEEF; PH LEVELS; PROTEASE ACTIVITIES; SHELF LIFE;

BACTERIA; LACTIC ACID; MEATS; PH EFFECTS; VACUUM;

ESSENTIAL OILS;

BACTERIA (MICROORGANISMS); CORIANDRUM SATIVUM; ENTEROBACTERIACEAE; HYSSOPUS OFFICINALIS;

ESSENTIAL OIL;

ANIMAL; ARTICLE; BACTERIAL COUNT; BACTERIUM; CATTLE; CORIANDRUM; DRUG EFFECT; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; FOOD STORAGE; GROWTH, DEVELOPMENT AND AGING; LAMIACEAE; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PRODUCT SAFETY; TASTE; VACUUM;

ANIMALS; BACTERIA; CATTLE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; CORIANDRUM; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; FOOD STORAGE; HYDROGEN-ION CONCENTRATION; LAMIACEAE; MEAT; OILS, VOLATILE; TASTE; VACUUM;

EID: 84355166203     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.11.026     Document Type: Article

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