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09:07 min
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March 14, 2018
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Summary
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Microorganismos como Escherichia coli que contaminan productos cárnicos causan enfermedades transmitidas por los alimentos. El uso de aceites esenciales en el proceso de secado de carne no ha sido estudiado profundamente. Aquí, presentamos un novedoso método de la aplicación de aceite esencial de tomillo a la carne durante el secado para reducir la carga microbiana en la carne seca.
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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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