Antimicrobial effect of thymol and carvacrol added to a vinegar-based marinade for controlling spoilage of marinated beef (Shawarma) stored in air or vacuum packaging
Layal Karam, Rayane Chehab, Tareq M. Osaili, Ioannis N. Savvaidis
Topics & Concepts
CarvacrolShelf lifeFood scienceFood spoilageThymolMesophileVacuum packingActive packagingLipid oxidationModified atmosphereLactic acidAntimicrobialChemistryAerobic bacteriaFood packagingEssential oilBiologyBacteriaAntioxidantBiochemistryOrganic chemistryGeneticsEssential Oils and Antimicrobial ActivityMeat and Animal Product QualityAdvanced Chemical Sensor Technologies