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The use of natural herbs and berry for preservation of organic meat products

Hansen, Flemming; Jensen, Martin and Grevsen, Kai (2014) The use of natural herbs and berry for preservation of organic meat products. Food Control, , - . [Unpublished]

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Summary

From 36 different plants, screened for antimicrobial acitivty in a Radial Diffusion Assay, 8 were selected for further testing in meat products. The 8 different plants (black chokeberry, blackthorn, lingonberry, redcurrant, sage, summer savory, wild garlic and horseradish) were initially tested in a meat slurry test system as single antimicrobials and in different combinations of three to four plants. The 8 plants and he most effective combinations were subsequently tested in pilot-plant produced meat products. The results and the potential use of these 8 plants for preservation of meat products is discussed.


EPrint Type:Journal paper
Subjects: Food systems > Food security, food quality and human health
Food systems > Markets and trade
Research affiliation: Denmark > Organic RDD 1 > BERRYMEAT
Deposited By: Hansen, Flemming
ID Code:25746
Deposited On:24 Apr 2014 09:34
Last Modified:24 Apr 2014 09:34
Document Language:English
Status:Unpublished
Refereed:Not peer-reviewed
Additional Publishing Information:BerryMeat: DRAFT PAPER

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