Essential oils as natural antimicrobials applied in meat and meat products

Essential oils as natural antimicrobials applied in meat and meat products—a review

Published:2021-07-26 Issue: Volume: Page:1-17
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Ji Jiali¹,Shankar Shiv¹,Royon Fiona¹,Salmieri Stéphane¹,Lacroix Monique¹

Affiliation:

1. Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS Armand-Frappier, Health and Biotechnology Centre, Institute of Nutraceutical and Functional, Laval, Quebec, Canada

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.1957766

Reference149 articles.

1. Phytochemical constituents, advanced extraction technologies and techno-functional properties of selected Mediterranean plants for use in meat products. A comprehensive review

2. In vitro antifungal effects of spices on ochratoxin A production and related gene expression in Penicillium nordicum on a dry-cured fermented sausage medium

3. Essential oils as additives in biodegradable films and coatings for active food packaging

4. Potential synergistic antimicrobial efficiency of binary combinations of essential oils against Bacillus cereus and Paenibacillus amylolyticus-Part A

5. Natural antimicrobial/antioxidant agents in meat and poultry products as well as fruits and vegetables: A review

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