Microbiological quality of chicken meat treated with essential oils
Kunová, Simona | Haščík, Peter | Rovný, Patrik | Mellen, Martin | Kačániová, Miroslava
The aim of the present study was to evaluate the antimicrobial effect of essential oils to the various groups of microorganisms during the storage of chicken meat. Chicken breast muscle samples were used in the experiments. The number of lactic acid bacteria (LAB), mesophilic anaerobically sporulating microorganisms (MASM), coliform bacteria (CB) and Pseudomonas spp. in chicken breast muscle samples after treatment with cinnamon and clove essential oil in combination with vacuum packaging was evaluated. Samples were analyzed at 0th, 4th, 8th, 12th, and 16th of chicken meat storage at 4° C. Another aim was to determine the species of isolated microorganisms from chicken meat samples using MALDI-TOF MS Biotyper.
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