The use of natural herbs and berries for preservation of organic meat products: Evaluation of the antimicrobial effect in different test models

Summary

This paper reports th escreening of 365 different plants using Radial Diffusion Assay, and subsequent testing in other Laboratory models moving closer to a real meat product. The applicability of different test models in relation to the intended use of the antimicrobial plants is discussed and the possible use of the investigated plants as replacement for sodium nitrite in meat products is reported.