The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying
Title:
The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying
Author:
Hernández, Helga
Personal Author:
Publication Information:
Cambridge, MA MyJoVE Corp 2016
Physical Description:
online resource (547 seconds)
Series:
Environment
General Note:
Title from resource description page
Abstract:
Microorganisms such as Escherichia coli that contaminate meat products cause foodborne illnesses. The use of essential oils in the meat drying process has not been deeply studied. Here, we present a novel method of applying thyme essential oil to meat during drying to reduce the microbial load in dried meat.
Reading Level:
For undergraduate, graduate, and professional students
Subject Term:
Electronic Access:
https://www.jove.com/t/57054