The medicinal plant production, essential oil and principal constituents, are not widely used as food preservatives. The published data briefly shows a potential usage of these compounds in food preservation. Further research on the antimicrobial activity of essential oil, the main components and a better understanding of the mode of action are required in order to evaluate usefulness in foods, such as bakery, meat, poultry, seafood, and cheeses. The research is needed to determine whether natural plant extracts could act as an antimicrobial agent. Also to ensure that the application of technological knowledge and experience in collecting, preserving and processing of medicinal plants; to promote innovation in the development of a new products and expand their range, the cooperation of all relevant economic and social actors is needed. This substitution and research about the usage of essential oils in the meat industry at the same time represent also an innovation in both fields. The innovative edge has been founded on the huge experience of scientists and technologist and their close collaboration with customers, to make the solutions applied in an industrial setting. Innovation on “traditional products” is an opportunity to diversify sales and offer different tastes.
Technological Innovation and Justification of Use Essential Oils in Meat Industry
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