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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

Article doi: 10.3791/57054
March 14th, 2018 Usage Statistics

Summary March 14th, 2018

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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