Advances in meat, poultry and seafood packaging
by Kerry, J. P.
Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration. Advances in meat, poultry and seafood packaging provides a comprehensive review of both current and emerging technologies for the effective packaging of muscle foods. Part one provides a comprehensive overview of key issues concerning the safety and quality of packaged meat, poultry and seafood. Part two goes on to investigate developments in vacuum and modified atmosphere packaging for both fres…
Read More ↓Title Statements
- Full title :Advances in meat, poultry and seafood packaging / edited by J.P. Kerry.
Summary
Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration. Advances in meat, poultry and seafood packaging provides a comprehensive review of both current and emerging technologies for the effective packaging of muscle foods. Part one provides a comprehensive overview of key issues concerning the safety and quality of packaged meat, poultry and seafood. Part two goes on to investigate developments in vacuum and modified atmosphere packaging for both fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide.
Read More ↓Edition Statements
- Publication Date:©2012
Publication Statements
- Publisher(s):Woodhead Publishing Limited
- Place of Publication:Oxford
- Language:eng
- Publication Date:©2012
The Physical Object
- Description:1 online resource (XXVIII, 681 pages)
Edition Identifiers
- ISBN:9780857095718, 0857095714, 9781845697518, 1845697510
- oclc:ocn911019337
- LC Classification:TS1970 .A384 2012
- Dewey Decimal:664.06
Table of Contents
Cover; Advances in meat, poultry and seafoodpackaging; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; Part I Safety and quality of packaged meat, poultry and seafood; 1 Major microbiological hazards associated with packaged fresh and processed meat and poultry; 1.1 Introduction: survival and growth of microorganisms in meat and poultry products; 1.2 Vacuum packaging (VP) and modified atmosphere packaging (MAP) to control microbial populations associated with meat and poultry products.
1.3 Notable foodborne outbreaks related to packaged fresh and further processed meat and poultry1.4 The future of food packaging for controlling pathogens associated with fresh and further processed meat and poultry; 1.5 References; 2 Major microbial hazards associated with packaged seafood; 2.1 Introduction; 2.2 Seafood spoilage; 2.3 Major microbiological hazards associated with fresh seafood; 2.4 Live animals; 2.5 Major hazards associated with processed and packaged seafood; 2.6 Future trends; 2.7 References; 3 Sensory and quality properties of packaged fresh and processed meats.
3.1 Introduction3.2 Packaging of fre…
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