Enhancing the Shelf Life of Sous-Vide Red Deer Meat with Piper nigrum Essential Oil: A Study on Antimicrobial Efficacy against Listeria monocytogenes - Kačániová, Miroslava; Čmiková, Natália; Ban, Zhaojun; Garzoli, Stefania; Elizondo-Luevano, Joel Horacio; Ben Hsouna, Anis; Ben Saad, Rania; Bianchi, Alessandro; Venturi, Francesca; Kluz, Maciej Ireneusz; Haščík, Peter (Molecules (Basel, Switzerland), 2024)
Keywords: Animals; Anti-Bacterial Agents - chemistry; Anti-Bacterial Agents - pharmacology; Bacteria; Beef; black pepper essential oil; Consumers; Cooking; Deer; Deer - microbiology; Dietary minerals; Food; Food Microbiology; Food Packaging - methods; Food Preservation - methods; Food Storage - methods; Heat; Listeria; Listeria monocytogenes; Listeria monocytogenes - drug effects; Listeria monocytogenes - growth & development; Meat processing; musculus biceps femoris; Oils & fats; Oils, Volatile - chemistry; Oils, Volatile - pharmacology; Piper nigrum - chemistry; Piper nigrum - microbiology; Red Meat - microbiology; shelf life; sous-vide technique; storage; sous-vide technique; musculus biceps femoris; shelf life; vacuum packaging; Listeria monocytogenes; storage; black pepper essential oil