Chitosan or rosemary oil treatments, singly or combined to increase turkey meat shelf-life.

@article{Vasilatos2013ChitosanOR,
  title={Chitosan or rosemary oil treatments, singly or combined to increase turkey meat shelf-life.},
  author={G C Vasilatos and Ioannis N Savvaidis},
  journal={International journal of food microbiology},
  year={2013},
  volume={166 1},
  pages={54-8}
}
In this study fresh turkey meat was packaged under vacuum and stored at 2°C. The following lots were used: T (control); stored under vacuum packaging (VP), T-RO; stored under VP, treated with rosemary oil 0.25% v/w, T-CH; stored under VP, treated with chitosan 1.5% w/v, and T-CH-RO; stored under VP, treated with chitosan 1.5% w/v and rosemary oil 0.25% v/w. Of the microbial microflora species examined, irrespective of treatment, lactic acid bacteria (LAB) constituted the most abundant group… CONTINUE READING