Effect of Essential Oils and Vacuum Packaging on Spoilage-Causing Microorganisms of Marinated Camel Meat during Storage

Effect of Essential Oils and Vacuum Packaging on Spoilage-Causing Microorganisms of Marinated Camel Meat during Storage

The use of essential oils (EOs) and/or vacuum packaging (VP) with meats could increase product shelf-life. However, no studies investigating the effect of EOs and VP on camel meat background microbiota have been conducted previously. The study aimed to analyze the antimicrobial effect of essential o...

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Bibliographic Details
Main Authors: Tareq M. Osaili, Fayeza Hasan, Anas A. Al-Nabulsi, Dinesh Kumar Dhanasekaran, Reyad Shaker Obaid, Mona S. Hashim, Hadia M. Radwan, Leila Cheikh Ismail, Haydar Hasan, Moez Al-Islam E. Faris, Farah Naja, Ioannis N. Savvaidis, Amin N. Olaimat, Mutamed Ayyash, Richard Holley
Format: Article
Language:English
Published: MDPI AG 2021-12-01
Series:Foods
Subjects:
antimicrobial
red meat
temperature abuse
refrigeration
marination
vacuum packaging
Online Access:https://www.mdpi.com/2304-8158/10/12/2980

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