Thermal inactivation of Listeria monocytogenes and Salmonella spp. in sous-vide processed marinated chicken breast.
Sign Up to like & getrecommendations! Published in 2017 at "Food research international"
DOI: 10.1016/j.foodres.2017.07.078
Abstract: The heat resistance of a cocktail of five Salmonella strains and five L. monocytogenes strains was determined in teriyaki-marinated chicken breasts. Inoculated meat, packaged in bags, were completely immersed in a circulating water bath and… read more here.
Keywords: vide processed; salmonella; sous vide; marinated chicken ... See more keywords
Combined effects of thymol, carvacrol and packaging on the shelf-life of marinated chicken.
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DOI: 10.1016/j.ijfoodmicro.2018.11.008
Abstract: The demand for marinated chicken worldwide, is continuously growing. To date, limited data on addition of active components of Essential Oils (EOs) to marinades for chicken preservation are available. The antimicrobial effect of carvacrol and… read more here.
Keywords: marinated chicken; shelf life; carvacrol; packaging ... See more keywords
Research Note: Preservative effect of compound spices extracts on marinated chicken
Sign Up to like & getrecommendations! Published in 2022 at "Poultry Science"
DOI: 10.1016/j.psj.2022.101778
Abstract: The antimicrobial effect of 21 nature spices essential oils (EOs) on marinated chicken was investigated and response surface analysis was applied to obtain the optimal combination. Cassia bark EO, cinnamon EO, tea tree EO, and… read more here.
Keywords: research note; preservative effect; effect compound; marinated chicken ... See more keywords