The aim of this study on the combined effect of CA and OEO was to
evaluate the possibility of lowering the individual concentrations of
these compounds to a sensory acceptable level while maintaining the
overall antimicrobial effect. Since these compounds are highly aromatic,
their individual application in food is therefore limited, especially as
higher concentrations of essential oils are usually needed in food (including
meat) to obtain the same antimicrobial effect as in vitro