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Updated: Aug 29, 2026

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying
09:07

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying

Published on: March 14, 2018

Non-contact preservation of chilled beef using cinnamaldehyde nanoemulsion stabilized by cinnamic acid/Tween-80

Yating Liu1, Jie Zhong1, Na Gan1,2

  • 1Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106 Sichuan Province China.

Food Science and Biotechnology
|August 28, 2026
PubMed

Keywords:
Chilled beefCinnamaldehydeCinnamic acidNanoemulsionNon-contact application

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