Reduction of microbiological risk in minced meat by a combination of natural antimicrobials

Journal of the Science of Food and Agriculture

Volumn 94, Issue 13, 2014, Pages 2758-2765

  Klančnik, Anja ^a   Piskernik, Saša ^a   Bucar, Franz ^b   Vučković, Darinka ^c   Možina, Sonja Smole ^a   Jeršek, Barbara ^a  

^a UNIVERSITY OF LJUBLJANA   (Slovenia)

^b UNIVERSITY OF GRAZ   (Austria)

^c UNIVERSITY OF RIJEKA   (Croatia)

Author keywords

Alpinia katsumadai; Antimicrobials; Bacterial cocktail; EGCG; Food safety; Minced meat

Indexed keywords

ALPINIA KATSUMADAI; BACTERIA (MICROORGANISMS);

ANTIINFECTIVE AGENT; ANTIOXIDANT; CATECHIN; EPIGALLOCATECHIN GALLATE; FOOD PRESERVATIVE; PLANT EXTRACT; PLANT MEDICINAL PRODUCT;

ALPINIA; ANALOGS AND DERIVATIVES; ANIMAL; BOVINE; CAMPYLOBACTER JEJUNI; CHEMISTRY; CHICKEN; COMPARATIVE STUDY; ECONOMICS; ESCHERICHIA COLI; FOOD HANDLING; FOOD STORAGE; FREEZING; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; LISTERIA MONOCYTOGENES; MEAT; MICROBIAL VIABILITY; MICROBIOLOGY; PIG; PLANT SEED;

ALPINIA; ANIMALS; ANTI-BACTERIAL AGENTS; ANTIOXIDANTS; CAMPYLOBACTER JEJUNI; CATECHIN; CATTLE; CHICKENS; ESCHERICHIA COLI; FOOD HANDLING; FOOD PRESERVATIVES; FOOD STORAGE; LISTERIA MONOCYTOGENES; MEAT; MICROBIAL VIABILITY; PHYTOCHEMICALS; PLANT EXTRACTS; REFRIGERATION; SEEDS; SUS SCROFA;

EID: 84906944197     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6621     Document Type: Article

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