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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

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

English

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9,018 Views

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09:07 min

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March 14, 2018

DOI:

10.3791/57054-v

DOI:
10.3791/57054-v

•

09:07 min
March 14, 2018

•

14 Views
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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

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.

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Cite this Article

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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