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Antimicrobial activity of spices in minced meat preparations

Abstract
The applicability of oregano, thyme, marjoram and rosemary in different concentrations and preparations (leaves, powder, essential oil) was examined in order to increase the microbial storabiliy of fresh meat.
Project leader
Novak Johannes
Duration
01.11.1999-31.12.2000
Type of Research
Applied research
Staff
Novak J.,
Vetmed Research Units
Institute of Food Safety, Food Technology and Veterinary Public Health, Unit of Food Hygiene and Technology
Funded by
Jubiläumsfonds der Stadt Wien für die Österreichische Akademie der Wissenschaften, Friedrich-Schmidt Platz 5, 1080 Wien, Austria
4 Publications

Novak, J (2005): Genetics of monoterpenes in the genera Origanum and Salvia. 36th International Symposium on Essential Oils, Budapest, Ungarn, Hungary, 4.-7. Sept, 2005. 36th International Symposium on Essential Oils, Budapest, Ungarn, 4.-7. Sept, 2005.

Stiegler, S (2001): Einfluß der Gewürze Thymian, Rosmarin und Majoran auf die Verderbnisflora von Zubereitungen aus Hackfleisch. Dissertation, Vet. Med. Univ. Wien, pp. 129.

Upmann, M; Novak, J (2002): Antimikrobielle Wirksamkeit von gerebeltem und gemahlenem Oregano sowie Oregano-Öl in Zubereitungen aus Hackfleisch. 471-476.-42. Arbeitstagung des Arbeitsgebietes Lebensmittelhygiene; SEP 25-28, 2001; Garmisch-Partenkirchen.

Upmann, M; Stiegler, S; Novak, J (2001): Effect of some spices on the development of the spoilage flora in minced meat preparations. 47. ICoMST , Krakau, 26.-31.8.2001. 47. ICoMST , Krakau, 26.-31.8.2001.

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