Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4°C

This publication has 31 references indexed in Scilit:

• Essential oils: their antibacterial properties and potential applications in foods—a review
  International Journal of Food Microbiology, 2004
• Mechanisms and Prevention of Off-Odor Production and Color Changes in Irradiated Meat
  Published by American Chemical Society (ACS) ,2004
• The effects of dietary oregano essential oil and α-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage
  Meat Science, 2003
• MODIFIED ATMOSPHERE AND VACUUM PACKAGING OF MEAT AND POULTRY PRODUCTS
  Food Reviews International, 2002
• Composition andin vitroAntimicrobial Activity of the Essential Oil ofThymus herba-baronaLoisel Growing Wild in Sardinia
  Journal of Essential Oil Research, 2000
• Antifungal Activities ofOriganumvulgaresubsp.hirtum, Mentha spicata,Lavandula angustifolia, andSalvia fruticosaEssential Oils against Human Pathogenic Fungi
  Journal of Agricultural and Food Chemistry, 1998
• Storage of poultry meat under modified atmospheres or vacuum packs: possible role of microbial metabolites as indicator of spoilage
  Journal of Applied Bacteriology, 1994
• Combination of irradiation with mild heat treatment
  Food Control, 1990
• The inhibition by CO₂ of the growth and metabolism of micro‐organisms
  Journal of Applied Bacteriology, 1989
• Effects of Essential Oils from Plants on Growth of Food Spoilage Yeasts
  Journal of Food Science, 1984