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dc.creatorArvanitoyannis, I. S.en
dc.creatorStratakos, A. C.en
dc.date.accessioned2015-11-23T10:23:04Z
dc.date.available2015-11-23T10:23:04Z
dc.date.issued2012
dc.identifier10.1007/s11947-012-0803-z
dc.identifier.issn1935-5130
dc.identifier.urihttp://hdl.handle.net/11615/25916
dc.description.abstractThis paper reviews the current advances in modified atmosphere packaging (MAP) of red meat and poultry products. This type of packaging results in shelf-life prolongation by inhibiting microbial growth and promoting oxidative stability, compared to those packaged aerobically. High O-2 modified atmosphere packaging results in the desirable red colour, but it also enhances both lipid and pigment oxidation and promotes the growth of aerobic spoilage microorganisms. The presence of high levels of CO2 in modified atmosphere packages inhibits microbial growth but can also cause meat discoloration through oxidation. Low O-2 MAP atmospheres limit microbial growth but change the colour of meat to purple. The use of CO gives promising results due to its positive effects on colour and microorganism growth inhibitions which result in shelf-life prolongation during wider distribution of case-ready products. The use of MAP can lead to an effective growth reduction of pathogenic microorganisms like Listeria sp. and Salmonella sp. The combination of MAP and vacuum with other treatments can be an effective tool in delivering safe minimally processed foodstuffs. In response to the changes in consumer demand and market trends, the area of active and intelligent/smart packaging is becoming more and more important. These relatively new technologies are capable of providing better results regarding product safety and shelf-life prolongation as well as communicating information on several quality characteristics of packaged food during transportation and storage.en
dc.sourceFood and Bioprocess Technologyen
dc.source.uri<Go to ISI>://WOS:000305213500001
dc.subjectMAPen
dc.subjectActive and intelligent packagingen
dc.subjectMeaten
dc.subjectPoultryen
dc.subjectQualityen
dc.subjectMicrobialen
dc.subjectqualityen
dc.subjectOXYGEN MODIFIED ATMOSPHEREen
dc.subjectSHELF-LIFE EXTENSIONen
dc.subjectQUALITY-INDICATINGen
dc.subjectMETABOLITESen
dc.subjectTIME-TEMPERATURE INDICATORen
dc.subjectLACTIC-ACID BACTERIAen
dc.subjectHIGH-CARBON DIOXIDEen
dc.subjectCOOKED GROUND-BEEFen
dc.subjectLIPID OXIDATIONen
dc.subjectASCORBIC-ACIDen
dc.subjectTURKEY MEATen
dc.subjectFood Science & Technologyen
dc.titleApplication of Modified Atmosphere Packaging and Active/Smart Technologies to Red Meat and Poultry: A Reviewen
dc.typejournalArticleen


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