Investigating the Effect of Rosemary Essential Oil, Supercritical CO Processing and Their Synergism on the Quality and Microbial Inactivation of Chicken Breast Meat.

Fresh chicken meat is a very perishable good, even at refrigerated storage conditions, due to psychrophilic microbial growth and physicochemical changes. The present study focuses on the use of rosemary ( L.) essential oil (REO), supercritical CO processing and their synergism to increase the microbial inactivation in chicken breast meat.