Advances in Meat, Poultry and Seafood Packaging

Klappentext Muscle foods are generally highly perishable and must be stored under carefully controlled conditions to limit undesired microbial growth and sensory deterioration. Packaging plays a key role in muscle foods' quality preservation and shelf life extension. This book reviews best practice in meat! poultry! and seafood packaging and emerging technologies. 690 pp. Zusammenfassung 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.

Autorentext
Dr Joe Kerry is the Head of the Food and Packaging Group in the Department of Food and Nutritional Sciences at University College Cork, Ireland. He is internationally known for his research on food packaging.

Zusammenfassung
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.

Inhalt
Part 1 Safety and quality of packaged meat, poultry and seafood: Sensory and quality issues associated with meat, poultry and seafood packaging; Major microbiological hazards associated packaged meat, poultry and seafood; Sustainable packaging of muscle foods; Meat package labeling. Part 2 Advances in traditional, vacuum and MAP packaging of meat, poultry and seafood: Meat; Fish and crustaceans; Shellfish; Retorted seafood, meat and poultry; Frozen meat, seafood and poultry products; Sausage casings. Part 3 Emerging and future packaging methods for meat, poultry and seafood: Antimicrobial and antioxidant active packaging; Smart packaging technologies; Edible films; RFID; Post-packaging decontamination; CO2 usage and stabilization within food packs.

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