Research Note: Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs

Research Note: Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs

ABSTRACT: The objective of the present study was to assess the potential synergistic effect between supercritical carbon dioxide (SC-CO2) and fresh culinary herbs (Coriandrum sativum and Rosmarinus officinalis) on the microbial inactivation of raw chicken meat. The microbiological inactivation was p...

Full description

Bibliographic Details
Main Authors: Víctor González-Alonso, Martina Cappelletti, Francesca Maria Bertolini, Giovanna Lomolino, Alessandro Zambon, Sara Spilimbergo
Format: Article
Language:English
Published: Elsevier 2020-01-01
Series:Poultry Science
Subjects:
supercritical carbon dioxide
microbial inactivation
chicken meat
culinary herb
essential oil
Online Access:http://www.sciencedirect.com/science/article/pii/S0032579119578981

Internet

http://www.sciencedirect.com/science/article/pii/S0032579119578981

Similar Items