Fig. 2From: Inactivation of Listeria monocytogenes in ready-to-eat smoked turkey meat by combination with packaging atmosphere, oregano essential oil and cold temperatureChange of pH and redox values (Eh) of vacuum packaged smoked turkey storage at different temperature (a 0 °C; b 5 °C; c 10 °C and d 15 °C) and inoculated with Listeria monocytogenes Scott ABack to article page