Use of essential oils and extracts from spices in meat protection

Journal of Food Science and Technology

Volumn 51, Issue 5, 2014, Pages 957-963

  Hernandez Ochoa L ^a   Aguirre Prieto, Y B ^a   Nevarez Moorillon G V ^a   Gutierrez Mendez, N ^a   Salas Munoz E ^a  

^a UNIVERSIDAD AUTÓNOMA DE CHIHUAHUA   (Mexico)

Author keywords

Antimicrobial protection; Essential oil; Functional extracts; Red meat

Indexed keywords

BACTERIA; CHROMATOGRAPHY; DISTILLATION; ESCHERICHIA COLI; MEATS; PLANT EXTRACTS;

ANTI-MICROBIAL PROTECTION; CLOSTRIDIUM PERFRINGENS; ESCHERICHIA COLI O157:H7; FUNCTIONAL EXTRACTS; MINIMUM BACTERICIDAL CONCENTRATIONS; MINIMUM INHIBITORY CONCENTRATION; RED MEATS; YERSINIA ENTEROCOLITICA;

ESSENTIAL OILS;

CAMPYLOBACTER JEJUNI; CLOSTRIDIUM PERFRINGENS; CUMINUM CYMINUM; ESCHERICHIA COLI; INULA; INULA HELENIUM; LISTERIA MONOCYTOGENES; SALMONELLA; STAPHYLOCOCCUS AUREUS; SYZYGIUM AROMATICUM; TOXOPLASMA; YERSINIA ENTEROCOLITICA;

EID: 84900518754     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0598-3     Document Type: Article

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