Anti-<i>Salmonella</i> Activity of <i>Thymus serpyllum</i> Essential Oil in Sous Vide Cook–Chill Rabbit Meat

Anti-<i>Salmonella</i> Activity of <i>Thymus serpyllum</i> Essential Oil in Sous Vide Cook–Chill Rabbit Meat

Food is generally prepared and vacuum-sealed in a water bath, then heated to a precise temperature and circulated in a sous vide machine. Due to its affordability and ease of use, this cooking method is becoming increasingly popular in homes and food service businesses. However, suggestions from man...

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Bibliographic Details
Main Authors: Miroslava Kačániová, Natália Čmiková, Maciej Ireneusz Kluz, Boutheina Ben Akacha, Rania Ben Saad, Wissem Mnif, Bożena Waszkiewicz-Robak, Stefania Garzoli, Anis Ben Hsouna
Format: Article
Language:English
Published: MDPI AG 2024-01-01
Series:Foods
Subjects:
<i>Longissimus dorsi muscle</i>
rabbits
wild thyme essential oil
<i>Salmonella enterica</i> subsp. <i>enterica</i>
sous vide
microbiological quality
Online Access:https://www.mdpi.com/2304-8158/13/2/200

Internet

https://www.mdpi.com/2304-8158/13/2/200

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