Chicken Breast Fillets Research Articles

Effect of pomegranate based marinades on the microbiological, chemical and sensory quality of chicken meat: A metabolomics approach

Pomegranate juice is a product with enhanced functional properties that could be used as an alternative to traditional marination ingredients and effectively retard microbial growth along with providing an improved sensory result. In this study, two pomegranate based marinades were prepared for the marination of chicken breast fillets and the marinated samples were aerobically stored at 4 and 10°C for 9days. Raw, non-marinated chicken samples were used as control. Levels of total viable counts (TVC), Pseudomonas spp., Brochothrix thermosphacta, Enterobacteriaceae and lactic acid bacteria (LAB) were determined together with sensory assessment to evaluate the evolution of spoilage. The profile of organic acids and volatile compounds was also analyzed during storage. The shelf life of marinated samples was significantly extended compared to control samples at both storage temperatures (e.g., up to 5 and 6days for the pomegranate/lemon marinated samples stored at 4 and 10°C, respectively) as evaluated by both microbiological and sensory analyses. The profile of the organic acids and the volatilome of marinated and control samples were remarkably differentiated according to storage time, microbial load and sensory score. The findings of this study suggest that pomegranate juice could be used as a novel ingredient in marinades to improve the sensory attributes, while prolonging the shelf life of chicken meat.

Quality Assessment of Intact Chicken Breast Fillets Using Factor Analysis with Vis/NIR Spectroscopy

Factor analysis (FA) method was tested to assess quality of chicken breast fillets with the visible/near-infrared (Vis/NIR) spectroscopy with wavelength range between 400 and 2500 nm. According to inherent correlation, three factors were extracted from the measured eight quality traits (L*, a*, b*, pH, moisture, drip loss, expressible fluid, and salt-induced water gain). The extracted “grade factor” (F 1), “color factor” (F 2), and “moisture factor” (F 3) could respectively represent the characteristics and the variation tendency of the corresponding quality traits and were defined as three new quality assessment indexes. Furthermore, partial least squares regression (PLSR) models were established to quantitatively relate spectral information to eight individual quality traits and three factors. The results indicated that the models for predicting each factor performed better than those for individual quality traits. Key wavelengths of each quality trait were then selected, and the corresponding spectra were taken to build new PLSR prediction models. The selected key wavelengths showed obvious practical significance, and the new models had comparable predictive performance to those models developed based on the full spectra, among which the new models of F 1 and F 2 had acceptable and robust predictive abilities (R2p = 0.73, RPD = 1.91; R2p = 0.74, RPD = 1.97). Our results in the present study demonstrate the potential for FA and Vis/NIR spectroscopy as a useful method to assess the quality of chicken breast fillets.

Combinatory effect of osmotic and high pressure processing on shelf life extension of animal origin products – Application to chilled chicken breast fillets

Abstract The objective was to produce chilled chicken breast fillets with extended shelf life using osmotic (OD) and high pressure (HP) processing. Samples were processed in osmotic solution (60% maltodextrin:5% NaCl; 15 °C–45 min), subsequently cold-pasteurized in-pack (600MPa–25 °C–5 min) and stored at 0–15 °C. Quality parameters considered were: microbiological (TVC, Pseudomonas spp., LAB, Brochothrix thermosphacta), physicochemical (texture, color) and sensory attributes. Both OD and OD-HP combined process led to improved texture and color characteristics. Application of HP alone reduced microbial load and ensured stability during storage, but negatively affected texture (20% increase of hardness) and color of breast fillets (increase of luminosity-color comparable to lightly cooked product). The combined application of OD and HP led to significant extension of shelf life and quality improvement of chicken breast fillets. Based on microbial growth and sensory acceptability the shelf life at 5 °C was estimated as 6, 9, 16, 25 d for untreated, OD, HP and OD-HP samples, respectively.

Rapid classification of intact chicken breast fillets by predicting principal component score of quality traits with visible/near-Infrared spectroscopy

In this study visible/near-infrared spectroscopy (Vis/NIRS) was evaluated to rapidly classify intact chicken breast fillets. Five principal components (PC) were extracted from reference quality traits (L∗, pH, drip loss, expressible fluid, and salt-induced water gain). A quality grades classification method by PC1 score was proposed. With this method, 150 chicken fillets were properly classified into three quality grades, i.e., DFD (dark, firm and dry), normal, and PSE (pale, soft and exudative). Furthermore, PC1 score could be predicted using partial least squares regression (PLSR) model based on Vis/NIRS (R2p = 0.78, RPD = 1.9), without the measurement of any quality traits. Thresholds of PC1 classification method were applied to classify the predicted PC1 score values of each fillet into three quality grades. The classification accuracy of calibration and prediction set were 85% and 80%, respectively. Results revealed that PC1 score classification method is feasible, and with Vis/NIRS, this method could be rapidly implemented.

Changes in total viable count and TVB-N content in marinated chicken breast fillets during storage

Marination is a popular technique for enhancing meat properties. Depending on the marinade type and ingredients added, marination can improve sensory, chemical and microbiological quality of meat products. In this study, the total viable count and total volatile basic nitrogen (TVB-N) content in marinated chicken breast fillets were investigated. The possible correlation between bacterial growth and formation of TVB-N was also tested. Chicken breast fillets were immersed in a solution of table salt (as a control) orthree different marinades,which consisted of table salt, sodium tripolyphosphate and/or sodium citrate, and stored in air for nine days at 4±1°C. Analyses of the total viable count and TVB-N were performed on days0, 3, 6 and 9 day of storage. The total viable count gradually increased in all examined groups, and statistically significant differences (p<0.01; p<0.05) between treatments on days0, 3 and 6 day of storage were established. TVB-N values in marinated chicken were significantly higher (p<0.01; p<0.05) compared to the control. Using the multiple linear regression, a positive correlation between total viable count and formation of TVB-N in chicken marinated with sodium citrate was established (p<0.05), while the intensity of TVB-N formation was lowest in chicken marinated with sodium tripolyphosphate.

Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets

Nanoemulsion-based edible sodium caseinate coating containing ginger essential oil (GEO) (3 and 6% wt) was applied onto chicken breast fillet to extend its shelf life. GC-MS analysis showed that the most components of GEO were α-zingiberene (24.96%) and then β-sesquiphellandrene (12.74%). Comparison between conventional emulsion and nanoemulsion-based coatings was applied by particle size, polydispersity index and ζ-potential analyses. Antibacterial potential of active coatings was more than their antioxidant activity and it was significantly (p < 0.05) increased when nanoemulsion was fabricated. Nanoemulsion based edible coatings with 6% of GEO nanoemulsion caused to significant decrease of total aerobic psychrophilic bacteria of refrigerated chicken fillets during 12 days. The effect of GEO on TBARS levels of fillets was not significant. The lowest color difference and cooking loss were obtained for nanoemulsion coated samples. The highest total acceptance was recorded for coated fillets with 6% of GEO nanoemulsion during storage. Generally the GEO nanoemulsion was more effective than its conventional emulsion in extending the durability of chicken breast fillets.

Reduction of Listeria monocytogenes on chicken breasts by combined treatment with UV-C light and bacteriophage ListShield

The aim of this study was to determine the effect of a commercial bacteriophage (ListShield) against Listeria monocytogenes, alone or in combination with UV-C treatment, using artificially inoculated chicken breast. A mixture of three L. monocytogenes strains ATCC 19113, ATCC 19115, and ATCC 13932 was inoculated in chicken breast muscle (approximately 4.5 log CFU/g), followed by UV-C irradiation (at 600, 1200, 1800, and 2400 mWs/cm2), and/or phage treatment. Chicken breast samples were analyzed after 5 min and then stored for 72 h at 4 °C. Phage treatment was seen to reduce bacterial counts by up to 0.84 log units when applied alone, or 2.04 log units in combination with UV-C treatment during storage for 72 h. Additionally, the quality evaluation of chicken breast fillets such as thiobarbituric acid reactive substances (TBARS), pH, surface color as well as other sensory analysis were examined. There were no significant difference (p > 0.05) in color, pH (up to 48 h), TBARS and sensory quality (up to 24 h) due to phage and UV-C treatment (600–2400 mWs/cm2). In conclusion, our results demonstrate that a commercial bacteriophage preparation can be very effective for the control of L. monocytogenes in chicken fillets, either alone or in combination with UV-C treatment.

Detection of Volatile Organic Compounds Arising from Chicken Breast Filets Under Modified Atmosphere Packaging Using TD-GC/MS

The study aimed to detect volatile organic compounds (VOCs) during spoilage of chicken breast filets under modified atmosphere packaging (MAP, (70% O2; 30% CO2)). Storage tests were conducted at 6 °C in a household refrigerator. Measurements were made using untreated chicken breast filets and using filets inoculated with either Pseudomonas fluorescens or Escherichia coli bacteria. The gas space above the sample was adsorbed once a day on Tenax® TA and analyzed using thermal desorption-gas chromatography-mass spectrometry (TD-GC/MS). During storage, 60 volatile organic compounds of hydrocarbons, alcohols, aldehydes, ketones, esters, ethers, and sulfur-containing compounds were detected. It was shown that the presence of most hydrocarbons and aldehydes declined during storage time, whereas most of the alcohols, ketones, sulfur-containing compounds, esters, and ethers increased. Some of these detected VOCs could act as indicators to describe the freshness loss of the product. The best spoilage markers for spoiled chicken breast filets under MAP were 2-methyl-1-propanol, 2-methyl-1-butanol, 3-methyl-1-butanol, 3-hydroxy-2-butanone, ethyl acetate, 2-butanone, and sulfur-containing compounds.

Effect of different packaging materials containing poly-[2-(tert-butylamino) methylstyrene] on the growth of spoilage and pathogenic bacteria on fresh meat

The objective of this study was to investigate the effect of novel antimicrobial packaging materials containing poly-[2-(tertbutylamino) methylstyrene] (poly(TBAMS)) on the growth of typical spoilage and pathogenic bacteria present on meat.The antimicrobial activity of materials containing different poly(TBAMS) concentrations was determined by comparing the bacterial counts on reference and sample materials at different temperatures and times and in the presence of meat components. Storage tests with poultry fillets and veal cutlets were conducted with samples vacuum packaged in the reference foil and foil containing 10% poly(TBAMS). After specific time intervals, typical spoilage microorganisms, total viable count (TVC), sensory changes and pH value were analysed.The results of the different poly(TBAMS) containing packaging materials showed an increase of the antimicrobial activity with an increasing amount of poly(TBAMS) in the base polymer. A high antimicrobial activity against inoculum of spoilage and pathogenic organisms typical for meat products was detected of a multilayer foil containing 10% poly(TBAMS) in the inner layer after 24h at 7°C. Gram positive-bacteria were more sensitive to poly(TBAMS) foil than gram-negative bacteria. In storage tests however, over the entire storage, a significant effect of this poly(TBAMS) foil on microbial growth on chicken breast fillets and veal cutlets could not be identified.Poly(TBAMS) packaging materials showed very good antimicrobial properties against a wide range of bacteria. However, for a significant inhibition of microbial growth on fresh meat, a higher amount of poly(TBAMS) was necessary to prolong the shelf life of meat.

Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat

Cheese whey, the main byproduct of the dairy industry, is one of the most worrisome types of industrial waste, not only because of its abundant annual global production but also because it is a notable source of environmental pollution. However, cheese whey can serve as a raw material for the production of biocomposites. In this context, in this study, we assayed the production of a bacteriocin-like inhibitory substance (BLIS) and lactate by culturing Lactobacillus plantarum ST16Pa in hydrolyzed fresh cheese whey. The process was improved by studying the enzymatic hydrolysis of cheese whey as well as its supplementation with soybean flour under microaerophilic or anaerobic conditions. Thus, the highest values of BLIS (7367.23 arbitrary units [AU]/mL) and lactate yield (Ylactate/lactose=1.39g/g) were achieved after addition of 10g/L soybean flour in microaerophilia. These conditions were successfully scaled up in a bioreactor because during complete anaerobiosis at 150rpm, L. plantarum ST16Pa attained considerable cell growth (3.14g/L), lactate concentration (14.33g/L), and BLIS activity (8082.56AU/mL). In addition, the cell-free supernatant resulting from this bioprocess showed high biopreservative efficiency in chicken breast fillets artificially contaminated with Enterococcus faecium 711 during 7days of refrigerated storage, thus indicating the potential use of this BLIS as a biopreservative in the food industry.

Effect of different marinating conditions on the evolution of spoilage microbiota and metabolomic profile of chicken breast fillets

Five different marinades were prepared containing lemon juice, apple cider vinegar, pomegranate juice and combinations of them. Three different temperatures (4, 10, and 20 °C) and five marinating time intervals (1, 3, 6, and 9 h) were tested. Microbial, physicochemical as well as sensory analyses were performed to assess marination. Noticeable microbial reductions and satisfactory sensory results were observed only in samples treated for short time (1 and 3 h). The marinade in which pomegranate and lemon juices were combined caused a decrease in microbial counts and led to desirable sensory attributes. Each of the marinades was characterized by a distinguishable organic acid profile, while the discrimination of the samples, based on organic acid concentration, between low (1 and 3) and high (6 and 9) marinating time was feasible. It can be concluded that marinating time affected the indigenous microbiota and the sensory characteristics of chicken meat while pomegranate could be a promising marinating ingredient from a microbiological and physicochemical perspective.

Prediction of pH of fresh chicken breast fillets by VNIR hyperspectral imaging

Visible and near-infrared (VNIR) hyperspectral imaging (400–900 nm) was used to evaluate pH of fresh chicken breast fillets (pectoralis major muscle) from the bone (dorsal) side of individual fillets. After the principal component analysis (PCA), a band threshold method was applied to the first principal component (PC1) score image in order to get the region of interest (ROI). Then, the average reflective spectrum of ROI of each image was acquired by inverse PCA transform. Eight pretreatment algorithms were evaluated for partial least squares regression (PLSR) models. The PLSR model with the pretreatment of multiplicative scatter correction followed by second derivative showed the best performance with coefficients of determination for validation (Rv2) of 0.87, root mean square error for validation (RMSEv) of 0.16 and the ratio of percentage deviation (RPD) of 2.02. Optimal 20 wavelengths were selected using competitive adaptive reweighed sampling (CARS) method to develop a new multispectral PLSR model, leading to an enhanced result with Rv2 of 0.94, RMSEv of 0.06 and RPD of 3.55. To assess the performance of the prediction models, new ROIs where pH values were measured using a pH probe, were defined and corresponding mean spectra were used as an independent test set of the new multispectral PLSR model. Coefficients of determination for independent test set (Rp2) and root mean square error for independent test set (RMSEp) were 0.73 and 0.29, respectively. The prediction image showing the spatial distribution of the predicted pH values was generated to analyze the spatial context of pH values as well as the overall pH level of each fillet. The results demonstrated that VNIR hyperspectral imaging could be used to predict spatial and global pH values of fresh chicken breast meat.

Rapid on-line detection and grading of wooden breast myopathy in chicken fillets by near-infrared spectroscopy.

The main objective of this work was to develop a method for rapid and non-destructive detection and grading of wooden breast (WB) syndrome in chicken breast fillets. Near-infrared (NIR) spectroscopy was chosen as detection method, and an industrial NIR scanner was applied and tested for large scale on-line detection of the syndrome. Two approaches were evaluated for discrimination of WB fillets: 1) Linear discriminant analysis based on NIR spectra only, and 2) a regression model for protein was made based on NIR spectra and the estimated concentrations of protein were used for discrimination. A sample set of 197 fillets was used for training and calibration. A test set was recorded under industrial conditions and contained spectra from 79 fillets. The classification methods obtained 99.5–100% correct classification of the calibration set and 100% correct classification of the test set. The NIR scanner was then installed in a commercial chicken processing plant and could detect incidence rates of WB in large batches of fillets. Examples of incidence are shown for three broiler flocks where a high number of fillets (9063, 6330 and 10483) were effectively measured. Prevalence of WB of 0.1%, 6.6% and 8.5% were estimated for these flocks based on the complete sample volumes. Such an on-line system can be used to alleviate the challenges WB represents to the poultry meat industry. It enables automatic quality sorting of chicken fillets to different product categories. Manual laborious grading can be avoided. Incidences of WB from different farms and flocks can be tracked and information can be used to understand and point out main causes for WB in the chicken production. This knowledge can be used to improve the production procedures and reduce today’s extensive occurrence of WB.

Evaluation of the 3M™ Molecular Detection Assay (MDA) 2 - Listeria monocytogenes for the Detection of Listeria monocytogenes in a Variety of Foods and Select Environmental Surfaces: Collaborative Study, First Action 2016.08.

The 3M™ Molecular Detection Assay (MDA) 2 - Listeria monocytogenes uses loop-mediated isothermal amplification of unique DNA target sequences combined with bioluminescence to rapidly detect Listeria monocytogenes in a broad range of food types and on environmental surfaces. Using an unpaired study design, technicians from 13 laboratories located in the United States and Canada compared the 3M MDA 2 - Listeria monocytogenes to the U.S. Department of Agriculture Food Safety Inspection Service Microbiology Laboratory Guidebook Chapter 8.09 "Isolation and Identification of Listeria monocytogenes from Red Meat, Poultry, and Egg Products, and Environmental Samples" reference method for the detection of L. monocytogenes in deli turkey and raw chicken breast fillet. Each matrix was evaluated at three levels of contamination: an uninoculated control level (0 CFU/test portion), a low inoculum level (0.2-2 CFU/test portion), and a high inoculum level (2-5 CFU/test portion). Statistical analysis was conducted according to the probability of detection (POD) statistical model. Results obtained for the low inoculum level test portions produced a difference in the collaborating laboratory POD (dLPOD) value of 0.04 with a 95% confidence interval of (-0.08, 0.17) for deli turkey, indicating that the difference between methods was not statistically significant at the 0.05 probability level. For raw chicken breast fillet, a dLPOD value of 0.16 with a 95% confidence interval of (0.04, 0.28) indicated a statistically significant difference, with an observed higher proportion of positive results by the candidate method compared to the reference method.

Application of Laser Spectrochemical Analytical Techniques to Follow Up Spoilage of White Meat in Chicken

The overall objective of this paper is to evaluate the potential of laser spectrochemical analytical techniques as rapid, cost-effective, and accurate techniques to detect the onset of spoilage in fresh chicken breast fillets in three consecutive days directly following slaughter day. Samples were periodically examined via laser-induced breakdown spectroscopy (LIBS) and laser-induced fluorescence (LIF). In the case of LIBS, the cyanide (CN) and carbon (C2) molecular spectral emission bands in the LIBS spectra of meat have been taken as indicators of protein content in the chicken breast samples. The ratio of ionic to atomic spectral lines of both magnesium and iron is found to be proportional to the chicken meat tenderness which decreases with storage time. LIF has been also exploited as a simple and fast technique for white meat spoilage detection. There was a clear inverse proportionality between the intensity of the samples’ fluorescence band and the storage period. The obtained spectrochemical results have been validated by measuring the total proteins in the investigated samples using a conventional meat analyzer. This work demonstrates the feasibility of adopting LIBS and LIF techniques in characterization of both fresh and spoiled chicken meat samples.

Evaluation of 3M Molecular Detection Assay (MDA) 2-Listeria for the Detection of Listeria Species in Select Foods and Environmental Surfaces: Collaborative Study, First Action 2016.07.

3M Molecular Detection Assay (MDA) 2-Listeria uses loop-mediated isothermal amplification and bioluminescence detection to rapidly detect Listeria species in a broad range of food types and environmental surfaces. Using an unpaired study design, MDA 2-Listeria was compared with the U.S. Department of Agriculture, Food Safety and Inspection Service's Microbiology Laboratory Guidebook Chapter 8.09 "Isolation and identification of Listeria monocytogenes from red meat, poultry and egg products, and environmental samples" reference method for the detection of Listeria in deli turkey and raw chicken breast fillet. Technicians from 13 laboratories located within the continental United States and Canada participated in the collaborative study. Each matrix was evaluated at three levels of contamination: uninoculated control (0 CFU/test portion), low inoculum (0.2-2 CFU/test portion), and high inoculum (2-5 CFU/test portion). Statistical analysis was conducted according to the probability of detection (POD) statistical model. Results obtained for the low-inoculum-level test portions produced a difference between two laboratory POD values (dLPOD) with 95% confidence intervals of 0.04 (-0.08, 0.17) for deli turkey, indicating the difference between the methods was not statistically significant at the P = 0.05. For raw chicken breast fillet, a dLPOD value with 95% confidence interval of 0.16 (0.04, 0.28) indicated a statistically significant difference between the two methods, with an observed higher proportion of positive results by the candidate method than the reference method.

Effects of smoking and marination on the sensory characteristics of cold-cut chicken breast filets: A pilot study.

This study aimed to determine individual and combined effects of smoking and marination on the sensory characteristics of boneless, skinless chicken breast meat. Four types of cooked, cold-cut chicken breast meat, i.e., marinated cooked, marinated smoked, and controls of non-marinated cooked and non-marinated smoked chicken, were evaluated for 28 sensory characteristics. Marination significantly increased saltiness, sweetness, roasted flavor, smoked flavor, and moistness of the cold-cut chicken breast meat. In addition, smoking significantly enhanced the saltiness, bitterness, roasted flavor, smoked flavor, and moistness of mass. Interestingly, a combination of smoking and marination processes resulted in a synergistic increase in the perceived moistness of mass compared to their individual treatments. In conclusion, this study demonstrates individual and combined influences of smoking and marination on the sensory characteristics of cold-cut chicken breast meat.

Evaluation of the spoilage potential of bacteria isolated from chilled chicken in vitro and in situ

Microorganisms play an important role in the spoilage of chilled chicken. In this study, a total of 53 isolates, belonging to 7 species of 3 genera, were isolated using a selective medium based on the capacity to spoil chicken juice. Four isolates, namely Aeromonas salmonicida 35, Pseudomonas fluorescens H5, Pseudomonas fragi H8 and Serratia liquefaciens 17, were further characterized to assess their proteolytic activities in vitro using meat protein extracts and to evaluate their spoilage potential in situ. The in vitro studies showed that A. salmonicida 35 displayed the strongest proteolytic activity against both sarcoplasmic and myofibrillar proteins. However, the major spoilage isolate in situ was P. fragi H8, which exhibited a fast growth rate, slime formation and increased pH and total volatile basic nitrogen (TVBN) on chicken breast fillets. The relative amounts of volatile organic compounds (VOCs) originating from the microorganisms, including alcohols, aldehydes, ketones and several sulfur compounds, increased during storage. In sum, this study demonstrated the characteristics of 4 potential spoilage bacteria on chilled yellow-feather chicken and provides a simple and convenient method to assess spoilage bacteria during quality management.

Comparison of sensory texture attributes of broiler breast fillets with different degrees of white striping

The white striping (WS) condition in broiler meat results in increased intramuscular fat, connective tissue, and moisture loss during cooking and negatively affects product appearance and consumer acceptance of skinless chicken meat. The effect of WS on the human perception of cooked meat texture is unknown. The objective of this study was to evaluate the effects of WS on sensory texture attributes of cooked chicken breast fillets (Pectoralis major). Over three separate trial days, a total of 105 breast butterfly fillets were collected from the deboning line of a commercial broiler processing plant. Fillets were classified according to the degree of WS (normal, moderate, severe) and stored at −20°C until use. Fourteen representative fillets from each category were cooked directly from the frozen state to an endpoint temperature of 78°C and evaluated by a 7-member trained panel for five texture attributes: cohesiveness, hardness, juiciness, rate of breakdown, and chewiness. There were no differences (P > 0.05) for juiciness or the rate of breakdown between the fillets based on the degree of WS. Among the three WS groups, however, differences (P < 0.05) in cohesiveness, hardness, and chewiness were observed. For these attributes, the mean intensity scores of fillets with severe WS were consistently highest among the groups. There were no differences (P > 0.05) between the normal and moderate WS fillets. These data suggest that the severe WS condition was perceived to be harder, more cohesive, and chewier than either normal or moderate WS fillets by panelists.

Anti-listerial effect of selected essential oils and thymol.

The anti-listerial effect of marjoram, thyme essential oils (EOs) and thymol on Listeria monocytogenes inoculated chicken breast fillets was investigated. Before inoculation the fillets were pretreated by washing or not under running tap water. Inoculated samples were kept at 6 °C for 24 h to allow the growth of L. monocytogenes. After this, the fillets were put in marinating solutions containing salt (5%) and EOs or thymol in MIC/2 concentration established in vitro. Total germ count (TGC) and L. monocytogenes count was monitored on the meat surface and in the marinating solutions following 24 and 48 h storage at 6 °C. Thyme and thymol reduced significantly Listeria cell count (1-3 log CFU) in both samples. They also gave good flavour to the fried meat. The doses of EOs used were optimal for antimicrobial efficiency and had a pleasant flavour effect. Washing was not efficient in reducing total germ count.