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Trends in meat and meat products packaging – a review (CROSBI ID 166781)

Prilog u časopisu | pregledni rad (znanstveni)

Ščetar, Mario ; Kurek, Mia ; Galić, Kata Trends in meat and meat products packaging – a review // Croatian journal of food science and technology, 2 (2010), 32-48

Podaci o odgovornosti

Ščetar, Mario ; Kurek, Mia ; Galić, Kata

engleski

Trends in meat and meat products packaging – a review

The aim of any packaging system for fresh muscle foods is to prevent or delay undesirable changes to the appearance, flavour, odour, and texture. Deterioration in these qualities can result in economic losses due to consumer rejection of the product. Therefore, a preservative packaging should ideally inhibit undesirable enzyme activities, but not interfere with, or inhibit, activities that are beneficial. The non-enzimatic reactions that affect the organoleptic qualities of raw meats are invariably undesirable, so these should preferably be slowed or prevented by a preservative packaging.

meat; packaging; shelf-life

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Podaci o izdanju

2

2010.

32-48

objavljeno

1847-3466

1848-9923

Povezanost rada

Prehrambena tehnologija

Poveznice