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The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying
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Capítulos
- 00:04Título
- 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
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.
