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

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F18%3A77723" target="_blank" >RIV/60460709:41210/18:77723 - isvavai.cz</a>

Alternative codes found

RIV/60460709:41340/18:77723

Result on the web

<a href="http://dx.doi.org/10.3791/57054" target="_blank" >http://dx.doi.org/10.3791/57054</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3791/57054" target="_blank" >10.3791/57054</a>

Result language

čeština

Original language name

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

Original language description

Meat is a high protein meal that is used in the preparation of jerky, a popular food snack, where preservation and safety are important. To assure food safety and to extend the shelf life of meat and meat products, the use of either synthetic or natural preservatives have been applied to control and eliminate foodborne bacteria. A growing interest in the application of natural food additives for meat has increased. In this protocol, we present a novel method of applying thyme essential oil (TEO) during meat drying, specifically in vapor form directly in a drying chamber. For evaluation, we use Minimal Inhibitory Concentration (MIC) to detect the number of harmful bacteria in the treated samples compared to raw samples. The preliminary results show that this method is a viable and alternative option to synthetic preservatives and that it significantly reduces microbial load in dried meat.

Czech name

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

Czech description

Meat is a high protein meal that is used in the preparation of jerky, a popular food snack, where preservation and safety are important. To assure food safety and to extend the shelf life of meat and meat products, the use of either synthetic or natural preservatives have been applied to control and eliminate foodborne bacteria. A growing interest in the application of natural food additives for meat has increased. In this protocol, we present a novel method of applying thyme essential oil (TEO) during meat drying, specifically in vapor form directly in a drying chamber. For evaluation, we use Minimal Inhibitory Concentration (MIC) to detect the number of harmful bacteria in the treated samples compared to raw samples. The preliminary results show that this method is a viable and alternative option to synthetic preservatives and that it significantly reduces microbial load in dried meat.

Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

40401 - Agricultural biotechnology and food biotechnology

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2018

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of visualized experiments : JoVE

ISSN

1940-087X

e-ISSN

—

Volume of the periodical

133

Issue of the periodical within the volume

e57054

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

7

Pages from-to

1-7

UT code for WoS article

000443329500071

EID of the result in the Scopus database

2-s2.0-85044713427