Case studies of packaging and processing solutions to improve meat quality and safety
| Autor: | Mari Ann Tørngren, Alexander Bardenshtein, Mianne Darré, Annemarie Gunvig |
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| Rok vydání: | 2018 |
| Předmět: |
Food Safety
Meat Meat packing industry business.industry Food Handling Denmark Food spoilage 0402 animal and dairy science Active packaging Food Packaging 04 agricultural and veterinary sciences Vacuum packing Food safety Shelf life 040401 food science 040201 dairy & animal science Food packaging 0404 agricultural biotechnology Modified atmosphere Food Preservation Environmental science Animals Process engineering business Food Science |
| Zdroj: | Meat science. 144 |
| ISSN: | 1873-4138 |
| Popis: | A significant amount of the meat is wasted due to spoilage or safety risks. Active packaging systems have a great potential to reduce waste through chemical and microbial control of the product and/or the storage environment. Although commercial products are already available, active packaging is far from being fully developed. In contrast, passive packaging, such as modified atmosphere packaging (MAP) and vacuum packaging, have been fully implemented. Research conducted at the Danish Meat Research Institute (DMRI), demonstrates that it is possible to create new opportunities for the meat industry by modifying MAP or combining microwave treatment with vacuum packaging. Predictive shelf life models can be used to estimate the shelf life in MAP or vacuum under dynamic temperature conditions. Using the tri-gas guidelines, the industry can benefit from the increased eating quality, and the in-package decontamination process using vacuum packaging in combination with 5.8 GHz microwaves eliminates C. botulinum spores, resulting in increased food safety and an extended shelf life. |
| Databáze: | OpenAIRE |
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