Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging - Karabagias, I.; Badeka, A.; Kontominas, M.G. (Meat science, 2011)
Keywords: air; analysis; Animals; Aroma and flavouring agent industries; Atmosphere; Biological and medical sciences; Chemical Phenomena; chemistry; Colony Count, Microbial; color; essential oils; Food industries; Food Microbiology; Food Packaging; Food Preservation; Fundamental and applied biological sciences. Psychology; General aspects; Handling, storage, packaging, transport; Humans; Lamb meat; Male; Meat; Meat - analysis; Meat - microbiology; Meat and meat product industries; microbiology; modified atmosphere packaging; Odorants; Odorants - analysis; odors; Oils, Volatile; Oils, Volatile - chemistry; oregano; Oregano oil; Origanum; Origanum - chemistry; Plant Extracts; Plant Extracts - chemistry; raw meat; sensory evaluation; Sheep, Domestic; shelf life; Shelf life extension; storage time; taste; thyme; Thyme oil; Thymus Plant; Thymus Plant - chemistry; Vacuum; Shelf life extension; Oregano oil; Lamb meat; MAP; Thyme oil; Spice; Meat product; Oregano; Shelf life; Thyme; Food preservation; Packaging; Essential oil; Conditioning