| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5792640 | Meat Science | 2012 | 9 Pages |
Abstract
⺠Essential oils of coriander and hyssop (0.02% v/w) were added to stored minced beef. ⺠Sensory acceptability was extended by up to 3 days depending on storage temperature. ⺠Enterobacteriaceae decreased by up to 1-2 log cycles compared with controls. ⺠Other groups of microorganisms were inhibited to a lower degree. ⺠The additives did not significantly affect the biochemical indicators analysed.
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Authors
Magdalena Michalczyk, Ryszard Macura, Iwona Tesarowicz, Joanna BanaÅ,