References
- Abou El-Soud N.H., El-Lithy N.A., El-Saeed G., Wahby M.S., Khalil M.Y., Mor-sy F., Shaffie N. (2014). Renoprotective effects of caraway (Carum carvi L.) essential oil in streptozotocin induced diabetic rats. J. App. Pharm. Sci., 4: 27–33.
- Ahn D.U., Jo C., Olson D.G.(1999). Volatile profiles of raw and cooked turkey thigh as affected by purge temperature and holding time before purge. J. Food Sci., 64: 230–233.
- Ahn D.U., Sell J.L., Jeffery M., Jo C., Chen X., Wu C., Lee J.I.(2006). Dietary vitamin E affects lipid oxidation and total volatiles of irradiated raw turkey meat. J. Food Sci., 62: 954–958.
- AOCS (2004). Official methods and recommended practices of the AOCS. AOCS Press, Champaign.
- Argyri A.A., Mallouchos A., Panagou E.Z., Nychas G.-J.E.(2015). The dynamics of the HS/SPME-GC/MS as a tool to assess the spoilage of minced beef stored under different packaging and temperature conditions. Int. J. Food Microbiol., 193: 51–58.
- Boskovic M., Djordjevic J., Ivanovic J., Janjic J., Zdravkovic N., Glisic M., Glamoclija N., Baltic B., Djordjevic V., Baltic M. (2017). Inhibition of Salmonella by thyme essential oil and its effect on microbiological and sensory properties of minced pork meat packaged under vacuum and modified atmosphere. Int. J. Food Microbiol., 258: 58–67.
- Bosse(née Danz)R., Wirth M., Gibis M., Schmidt H., Weiss J.(2017). Kinetics of volatile marker compounds during ripening of cured loins inoculated with Staphylococcus carnosus. J. Sci. Food Agr., 79: 3050–3057.
- Briones J.C., Castillon G., Delmo M.P., Santos G.N.C.(2017). Magnetic-field-enhanced morphology of tin oxide nanomaterials for gas sensing applications. J. Nanomater., 4396723.10.1155/2017/4396723
- BulutÇ., Altiok E., Bayraktar O., ÜlküS.(2009). Antioxidative and antimicrobial screening of 19 commercial essential oils in Turkey. Acta Hortic., 826: 111–116.
- Calkins C.R., Hodge J.M.(2007). A fresh look at meat flavor. Meat Sci., 77 (1 Spec. Iss.): 63–80.
- Casaburi A., Piombino P., Nychas G.-J., Villani F., Ercolini D.(2015). Bacterial populations and the volatilome associated to meat spoilage. Food Microbiol., 45 (PA): 83–102.
- Chouliara E., Karatapanis A., Savvaidis I.N., Kontominas M.G.(2007). Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4°C. Food Microbiol., 24: 607–617.
- Corral S., Salvador A., Flores M.(2013). Salt reduction in slow fermented sausages affects the generation of aroma active compounds. Meat Sci., 93: 776–785.
- Costello P., Siebert T., Solomon M., Bartowsky E.(2013). Synthesis of fruity ethyl esters by acyl coenzyme A: alcohol acyltransferase and reverse esterase activities in Oenococcus oeni and Lactobacillus plantarum. J. Appl. Microbiol., 114: 797–806.
- Descalzo A.M., Insani E.M., Biolatto A., Sancho A.M., García P.T., Pensel N.A., Josifovich J.A. (2005). Influence of pasture or grain-based diets supplemented with vitamin E on antioxidant/oxidative balance of Argentine beef. Meat Sci., 70: 35–44.
- Ercolini D., Casaburi A., Nasi A., Ferrocino I., Di Monaco R., Ferranti P., Mau-riello G., Villani F. (2010). Different molecular types of Pseudomonas fragi have the same overall behaviour as meat spoilers. Int. J. Food Microbiol., 142: 120–131.
- Farag R.S., Badei A.Z.M.A., Hewedi F.M., El-Baroty G.S.A.(1989). Antioxidant activity of some spice essential oils on linoleic acid oxidation in aqueous media. J. Am. Oil. Chem. Soc., 66: 792–799.
- Ferrocino I., La Storia A., Torrieri E., Musso S.S., Mauriello G., Villani F., Er-colini D. (2013). Antimicrobial packaging to retard the growth of spoilage bacteria and to reduce the release of volatile metabolites in meat stored under vacuum at 1°C. J. Food Protect., 76: 52–58.
- Freeman L.R., Silverman G.J., Angelini P., Merritt Jr.C., Esselen W.B.(1976). Volatiles produced by microorganisms isolated from refrigerated chicken at spoilage. Appl. Environ. Microb., 32: 222–231.
- Govaris A., Solomakos N., Pexara A., Chatzopoulou P.S.(2010). The antimicrobial effect of oregano essential oil, nisin and their combination against Salmonella Enteritidis in minced sheep meat during refrigerated storage. Int. J. Food Microbiol., 137: 175–180.
- Gu S.-Q., Wang X.-C., Tao N.-P., Wu N.(2013). Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab (Eriocheir sinensis). Food Res. Int., 54: 81–92.
- Hoover D.G.(2000). Microorganisms and their products in the preservation of foods. In: The microbiological safety and quality of food, Lund B.M., Baird-Parker T.C, Gould G.W. (eds). Vol. I, Aspen Publishers, Inc. Gaithersburg, Maryland, pp. 254–255.
- Illikoud N., Rossero A., Chauvet R., Courcoux P., Pilet M.-F., Charrier T., Jaf-frès E., Zagorec M. (2019). Genotypic and phenotypic characterization of the food spoilage bacterium Brochothrix thermosphacta. Food Microbiol., 81: 22–31.
- Irkin R., Esmer O.K.(2010). Control of Listeria monocytogenes in ground chicken breast meat under aerobic, vacuum and modified atmosphere packaging conditions with or without the presence of bay essential oil at 4°C. Food Sci. Technol. Res., 16: 285–290.
- Mac Leod G., Coppock B.M.(1976). Volatile flavor components of beef boiled conventionally and by microwave radiation. J. Agr. Food Chem., 24: 835–843.
- Montel M.C., Masson F., Talon R.(1998). Bacterial role in flavour development. Meat Sci., 49 (Suppl.1): S111–S123.
- Nazer A.I., Kobilinsky A., Tholozan J.-L., Dubois-Brissonnet F.(2005). Combinations of food antimicrobials at low levels to inhibit the growth of Salmonella sv. Typhimurium: A synergistic effect? Food Microbiol., 22: 391–398.
- Nieminen T.T., Dalgaard P., Björkroth J.(2016). Volatile organic compounds and Photobacterium phosphoreum associated with spoilage of modified–atmosphere-packaged raw pork. Int. J. Food Microbiol., 218: 86–95.
- Nychas G.J., Dillon V.M., Board R.G.(1988). Glucose, the key substrate in the microbiological changes occurring in meat and certain meat products. Biotechnol. Appl. Biochem., 10: 203–231.
- Olivares A., Dryahina K., Španĕl P., Flores M.(2012). Rapid detection of lipid oxidation in beef muscle packed under modified atmosphere by measuring volatile organic compounds using SIFT-MS. Food Chem., 135: 1801–1808.
- Othman A.L.Z.M., Yasser E.-H., Samy M.F., Ahmed G.M.(2016). Antioxidative and antimicrobial properties of essential oil of certain aromatic plants. Res. J. Pharm. Biol. Chem. Sci., 7: 1943–1951.
- Oz F., Yuzer M.O.(2017). The effects of different cooking methods on the formation of heterocyclic aromatic amines in turkey meat. J. Food Process. Pres., 41: e13196.
- Pin C., Garcíade Fernando G.D., Ordóñez J.A.(2002). Effect of modified atmosphere composition on the metabolism of glucose by Brochothrix thermosphacta. Appl. Environ. Microb., 68: 4441–4447.
- Pothakos V., Devlieghere F., Villani F., Björkroth J., Ercolini D. (2015). Lactic acid bacteria and their controversial role in fresh meat spoilage. Meat Sci., 109: 66–74.
- Santos M.I.S., Martins S.R., Veríssimo C.S.C., Nunes M.J.C., Lima A.I.G., Ferrei-ra R.M.S.B., Pedros L., Sousa I., Ferreira M.A.S.S. (2017). Essential oils as antibacterial agents against food-borne pathogens: Are they really as useful as they are claimed to be? J. Food Sci. Tech., 54: 4344–4352.
- Seidler-Łożykowska K., Kędzia B., Karpińska E., Bocianowski J. (2013). Microbiological activity of caraway (Carum carvi L.) essential oil obtained from different origin. Acta Sci. Agron., 35: 495–500.
- Shahbazi Y., Karami N., Shavisi N.(2018). Effect of Mentha spicata essential oil on chemical, microbial, and sensory properties of minced camel meat during refrigerated storage. J. Food Safety, 38: e12375.
- Shahidi F., Pegg R.B.(1994). Hexanal as an indicator of meat flavor deterioration. J. Food Lipids, 1: 177–186.
- Silva-Flores P.G., Pérez-López L.A., Rivas-Galindo V.M., Paniagua-Vega D., Galindo-Rodríguez S.A., Álvarez-Román R. (2019). Simultaneous GC-FID Quantification of main components of Rosmarinus officinalis L. and Lavandula dentata essential oils in polymeric nanocapsules for antioxidant application. J. Anal. Methods Chem., 2837406: 9 pp.
- Skandamis P.N., Nychas G.-J.E.(2001). Effect of oregano essential oil on microbiological and physico-chemical attributes of minced meat stored in air and modified atmospheres. J. Appl. Microbiol., 91: 1011–1022.
- Soncin S., Chiesa L.M., Cantoni C., Biondi P.A.(2007). Preliminary study of the volatile fraction in the raw meat of pork, duck and goose. J. Food Compos. Anal., 20: 436–439.
- Van Ba H., Amna T., Hwang I.(2013). Significant influence of particular unsaturated fatty acids and pH on the volatile compounds in meat-like model systems. Meat Sci., 94: 480–488.
- Vasilatos G.C., Savvaidis I.N.(2013). Chitosan or rosemary oil treatments, singly or combined to increase turkey meat shelf-life. Int. J. Food Microbiol., 166: 54–58.
- Wang W., Wu N., Zu Y.G., Fu Y.J.(2008). Antioxidative activity of Rosmarinus officinalis L. essential oil compared to its main components. Food Chem., 108: 1019–1022.
- Wong M.K., Sampugna J., Dickey L.E.(1993). Moisture, total lipid, fatty acids, and cholesterol in raw ground turkey. J. Agr. Food Chem., 41: 1229–1231.
- Yang C., Qi Y., Zheng J., Fan X., Liang P., Song C.(2018). Efficacy of various preservatives on extending shelf life of vacuum-packaged raw pork during 4°C storage. J. Food Protect., 81: 636–645.
- Yano Y., Maeda T., Hirata T.(1995). The headspace volatiles generated at the initial stage of spoilage in the aerobically and vacuum packed beef, pork and chicken. Anim. Sci. Technol. (Jpn.), 66: 684–692.
- Ying W., Ya-Ting J., Jin-Xuan C., Yin-Ji C., Yang-Ying S., Xiao-Qun Z., Dao-Dong P., Rong-Chang O., Ning G. (2016). Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production. Food Chem., 190: 33–40.
- Zhu Y., Lv H.-P., Shao C.-Y., Kang S., Zhang Y., Guo L., Dai W.-D., Tan J.-F., Peng Q.-H., Lin Z. (2018). Identification of key odorants responsible for chestnut-like aroma quality of green teas. Food Res. Int., 108: 74–82.