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The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying
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环境科学
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JoVE 杂志 环境科学
The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying

DOI:
10.3791/57054-v

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09:07 min

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March 14, 2018

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, , ,
1Department of Sustainable Technologies, Faculty of Tropical AgriSciences,Czech University of Life Sciences Prague, 2Department of Quality of Agricultural Products, Faculty of Agrobiology, Food and Natural Resources,Czech University of Life Sciences Prague

Chapters

  • 00:04Title
  • 01:13Meat Sample Preparation
  • 02:37Sample Inoculation and Thyme Essential Oil Treatment
  • 05:38Microbial Analysis
  • 07:07Results: TEO Treatment Disrupts E. coli Growth
  • 08:12Conclusion

Summary

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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.

Tags

Keywords: Thyme Essential OilMeat DryingFood PreservationMeat QualityE. ColiMicrobial LoadInoculationVapor Phase ApplicationNatural PreservativesFood SafetyDried MeatMeat Processing

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