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The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying
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The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying
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March 14, 2018
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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.
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Hernández, H., Fraňková, A., Klouček, P., Banout, J. The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying. J. Vis. Exp. (133), e57054, doi:10.3791/57054 (2018).
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