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Bio-preservative effect of the essential oil of the endemic Mentha piperita used alone and in combination with BacTN635 in stored minced beef meat

  • Published:2016-07 Issue: Volume:117 Page:196-204
  • ISSN:0309-1740
  • Container-title:Meat Science
  • language:en
  • Short-container-title:Meat Science

Author:

Smaoui Slim,Hsouna Anis Ben,Lahmar Aida,Ennouri Karim,Mtibaa-Chakchouk Ahlem,Sellem Imen,Najah Soumaya,Bouaziz Mohamed,Mellouli Lotfi

Funder

Ministère de l’Enseignement Supérieur et de la Recherche Scientifique

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Hygiene and safety foods — validation of the microbiological shelf life perishable and cooled foods;AFNOR V01-003,2004

2. Antioxidative activity of carnosine in gamma irradiated ground beef and beef patties;Badr;Food Chemistry,2007

3. Antioxidative activity and antidiscoloration efficacy of ergothioneine in mushroom (Flammulina velutipes) extract added to beef and fish meats;Bao;Journal of Agricultural and Food Chemistry,2008

4. Phytochemical composition and antimicrobial activities of the essential oils and organic extracts from Pelargonium graveolens growing in Tunisia;Ben Hsouna;Lipids in Health and Disease,2012

5. Microsomal lipid peroxidation;Buege,1978
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