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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/60460709:41340/18:77723

Výsledek na webu

<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>

Jazyk výsledku

čeština

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40401 - Agricultural biotechnology and food biotechnology

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2018

Kód důvěrnosti údajů

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

Název periodika

Journal of visualized experiments : JoVE

ISSN

1940-087X

e-ISSN

—

Svazek periodika

133

Číslo periodika v rámci svazku

e57054

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

7

Strana od-do

1-7

Kód UT WoS článku

000443329500071

EID výsledku v databázi Scopus

2-s2.0-85044713427