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 overview of key issues concerning the safety and quality of packaged meat, poultry and seafood. Part two goes on to investigate developments in vacuum and modified atmosphere packaging for both fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide use. Other packaging methods are the focus of part three, with the packaging of processed, frozen, ready-to-serve and retail-ready meat, seafood and poultry products all reviewed, alongside advances in sausage casings and in-package pasteurization. Finally, part four explores emerging labelling and packaging techniques. Environmentally-compatible, antimicrobial and antioxidant active packaging for meat and poultry are investigated, along with edible films, smart packaging systems, and issues regarding traceability and regulation. With its distinguished editor and international team of expert contributors, Advances in meat, poultry and seafood packaging is a key text for those involved with the research, development and production of packaged meat, poultry and seafood products. It also provides an essential overview for post-graduate students and academic researchers with an interest in the packaging of muscle foods. Provides a comprehensive review of current and emerging technologies for the effective and safe packaging of muscle foods Investigates developments in vacuum and modified atmosphere packaging for fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide use Explores environmentally-compatible, antimicrobial and antioxidant active packaging for meat and poultry, along with edible films, smart packaging systems, and issues regarding traceability and regulation

Produk Detail:

  • Author : Joseph P. Kerry
  • Publisher : Elsevier
  • Pages : 720 pages
  • ISBN : 0857095714
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKAdvances in Meat Poultry and Seafood Packaging

Advances in Meat, Poultry and Seafood Packaging

Advances in Meat, Poultry and Seafood Packaging
  • Author : Joseph P. Kerry
  • Publisher : Elsevier
  • Release : 22 June 2012
GET THIS BOOKAdvances 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 overview of key issues concerning the safety and quality of packaged meat, poultry and seafood. Part two goes on to investigate developments in vacuum and modified atmosphere packaging for both fresh and processed muscle foods, including advances in

Packaging Technology

Packaging Technology
  • Author : Anne Emblem
  • Publisher : Elsevier
  • Release : 29 October 2012
GET THIS BOOKPackaging Technology

Packaging is a complex and wide-ranging subject. Comprehensive in scope and authoritative in its coverage, Packaging technology provides the ideal introduction and reference for both students and experienced packaging professionals. Part one provides a context for the book, discussing fundamental issues relating to packaging such as its role in society and its diverse functions, the packaging supply chain and legislative, environmental and marketing issues. Part two reviews the principal packaging materials such as glass, metal, plastics, paper and paper board.

Emerging Food Packaging Technologies

Emerging Food Packaging Technologies
  • Author : Kit L Yam,Dong Sun Lee
  • Publisher : Elsevier
  • Release : 15 March 2012
GET THIS BOOKEmerging Food Packaging Technologies

The successful employment of food packaging can greatly improve product safety and quality, making the area a key concern to the food processing industry. Emerging food packaging technologies reviews advances in packaging materials, the design and implementation of smart packaging techniques, and developments in response to growing concerns about packaging sustainability. Part one of Emerging food packaging technologies focuses on developments in active packaging, reviewing controlled release packaging, active antimicrobials and nanocomposites in packaging, and edible chitosan coatings. Part two

Encyclopedia of Food Security and Sustainability

Encyclopedia of Food Security and Sustainability
  • Author : Anonim
  • Publisher : Elsevier
  • Release : 08 November 2018
GET THIS BOOKEncyclopedia of Food Security and Sustainability

The Encyclopedia of Food Security and Sustainability covers the hottest topics in the science of food sustainability, providing a synopsis of the path society is on to secure food for a growing population. It investigates the focal issue of sustainable food production in relation to the effects of global change on food resources, biodiversity and global food security. This collection of methodological approaches and knowledge derived from expert authors around the world offers the research community, food industry, scientists and

Food Safety in Poultry Meat Production

Food Safety in Poultry Meat Production
  • Author : Kumar Venkitanarayanan,Siddhartha Thakur,Steven C. Ricke
  • Publisher : Springer
  • Release : 11 March 2019
GET THIS BOOKFood Safety in Poultry Meat Production

This comprehensive study of poultry meat safety offers readers the most up-to-date information on food safety concerns in poultry meat production. Chapters address recent topics of interest such as organic poultry production, antimicrobial resistant pathogens in poultry, antibiotic usage in poultry production, and pre- and post- harvest approaches to improving poultry meat safety. The last couple of decades have observed a significant increase in poultry meat production in the US. However, poultry meat is a potential source of foodborne pathogens

Seafood Processing

Seafood Processing
  • Author : Ioannis S. Boziaris
  • Publisher : John Wiley & Sons
  • Release : 13 November 2013
GET THIS BOOKSeafood Processing

Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book (‘Processing Technologies’) covers primary processing, heating, chilling, freezing, irradiation, traditional preservation methods (salting, drying, smoking, fermentation, etc), frozen surimi and packaging. The subjects of waste management and sustainability issues of fish processing are also covered. In the second part (‘

Modified Atmosphere and Active Packaging Technologies

Modified Atmosphere and Active Packaging Technologies
  • Author : Ioannis Arvanitoyannis
  • Publisher : CRC Press
  • Release : 12 June 2012
GET THIS BOOKModified Atmosphere and Active Packaging Technologies

Many factors are relevant in making the proper choice of food packaging material, including those related to shelf life and biodegradability. To meet these demands, new processing and preservation techniques have arisen, most notably modified atmosphere packaging (MAP) and active packaging (AP). Modified Atmosphere and Active Packaging Technologies presents an overview of the current status of MAP and AP, exploring techniques, methodologies, applications, and relevant legislation. For clarity and easy reference, the book is divided into seven convenient sections: Principles,

HACCP in Meat, Poultry, and Fish Processing

HACCP in Meat, Poultry, and Fish Processing
  • Author : A. M. Pearson,T. R. Dutson
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOKHACCP in Meat, Poultry, and Fish Processing

The RACCP (hazard analysis critical control point) concept for food products was an outgrowth of the US space program with the demand for a safe food supply for manned space flights by the National Aeronautics and Space Administration (NASA). The original work was carried out by the Pillsbury Company under the direction of Roward E. Bauman, who as the author of chapter 1 describes the evolution of the RACCP system and its adaptation to foods. The second chapter discusses the adoption

Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement

Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement
  • Author : Mohammed Gagaoua,Brigitte Picard
  • Publisher : MDPI
  • Release : 24 April 2020
GET THIS BOOKCurrent Advances in Meat Nutritional, Sensory and Physical Quality Improvement

Within the idea and objective of bringing together original studies dealing with the continuum aspects of meat, i.e., from farm to fork, this book grouped papers on the study of the nutritional, sensory, and technological aspects of carcass, muscle, meat, and meat-product qualities. This nook highlights a great part of the research activities in the field of meat science. A total of 14 original studies and one comprehensive review were edited within five main topics: (i) production systems and rearing

Food Packaging Technology

Food Packaging Technology
  • Author : Richard Coles,Derek McDowell,Mark J. Kirwan
  • Publisher : CRC Press
  • Release : 15 August 2003
GET THIS BOOKFood Packaging Technology

The protection and preservation of a product, the launch of new products or re-launch of existing products, perception of added-value to products or services, and cost reduction in the supply chain are all objectives of food packaging. Taking into consideration the requirements specific to different products, how can one package successfully meet all of these goals? Food Packaging Technology provides a contemporary overview of food processing and packaging technologies. Covering the wide range of issues you face when developing innovative