By Joseph P. Kerry
Part one presents a finished evaluation of key concerns in regards to the protection and caliber of packaged meat, chook and seafood. half is going directly to examine advancements in vacuum and changed surroundings packaging for either clean and processed muscle meals, together with advances in bulk packaging and soluble carbon dioxide use. different packaging tools are the focal point of half 3, with the packaging of processed, frozen, ready-to-serve and retail-ready meat, seafood and fowl items all reviewed, along advances in sausage casings and in-package pasteurization. eventually, half 4 explores rising labelling and packaging recommendations. Environmentally-compatible, antimicrobial and antioxidant energetic packaging for meat and bird are investigated, in addition to suitable for eating motion pictures, clever packaging platforms, and matters relating to traceability and regulation.
With its amazing editor and foreign workforce of professional members, Advances in meat, bird and seafood packaging is a key textual content for these concerned with the learn, improvement and construction of packaged meat, bird and seafood items. It additionally presents an important review for post-graduate scholars and educational researchers with an curiosity within the packaging of muscle foods.
- Provides a accomplished assessment of present and rising applied sciences for the powerful and secure packaging of muscle foods
- Investigates advancements in vacuum and converted surroundings packaging for clean and processed muscle meals, together with advances in bulk packaging and soluble carbon dioxide use
- Explores environmentally-compatible, antimicrobial and antioxidant lively packaging for meat and chook, besides fit to be eaten movies, clever packaging platforms, and concerns relating to traceability and regulation
Read or Download Advances in Meat, Poultry and Seafood Packaging (Woodhead Publishing Series in Food Science, Technology and Nutrition) PDF
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Advances in Meat, Poultry and Seafood Packaging (Woodhead Publishing Series in Food Science, Technology and Nutrition) by Joseph P. Kerry