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Advances in meat, poultry and seafood packaging /
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...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Oxford :
Woodhead Publishing Limited,
2012.
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| Colección: | Woodhead Publishing in food science and technology ;
220. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 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 fresh and processed meats; 3.3 Colour development in fresh and processed meats; 3.4 Flavour of fresh and processed meat products; 3.5 Texture of fresh and processed meat; 3.6 Future trends; 3.7 Acknowledgements; 3.8 References; 4 Sensory properties of packaged fresh and processed poultry meat; 4.1 Introduction; 4.2 Color changes in packaged fresh and processed poultry meat; 4.3 Lipid oxidation in packaged fresh and processed poultry meat; 4.4 Tenderness and packaged fresh and processed poultry meat.
- 4.5 Other sensory and quality issues associated with packaged fresh and processed poultry meat4.6 Future trends; 4.7 References; 5 Sensory and quality properties of packaged seafood; 5.1 Introduction; 5.2 Fish composition; 5.3 Initial biochemical and microbiological deterioration of fish; 5.4 Lipid oxidation; 5.5 Sensory quality changes in stored and packaged fish products; 5.6 Case studies of sensory quality changes in stored and packaged fish products; 5.7 Shrimps; 5.8 Future trends; 5.9 References.
- Part II Developments in vacuum and modified atmosphere packaging of meat, poultry and seafood6 Advances in the packaging of fresh and processed meat products; 6.1 Introduction; 6.2 Current technologies and use of packaging for fresh and processed meat; 6.3 Advances in overwrap, vacuum packaging (VP) and modified atmosphere packaging (MAP) for fresh and processed meat; 6.4 Effective application of packaging to improve the quality of fresh and processed meat; 6.5 Future trends; 6.6 Sources of further information and advice; 6.7 References.