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Trends in meat and meat products packaging – a review


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 (podatak o recenziji nije dostupan, pregledni rad, znanstveni)


Naslov
Trends in meat and meat products packaging – a review

Autori
Ščetar, Mario ; Kurek, Mia ; Galić, Kata

Izvornik
Croatian Journal of Food Science and Technology (1847-3466) 2 (2010); 32-48

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, pregledni rad, znanstveni

Ključne riječi
Meat; packaging; shelf-life

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
058-1252971-2805 - Permeacijska svojstva nekih polimernih materijala za pakiranje hrane (Kata Galić, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb

Uključenost u ostale bibliografske baze podataka:


  • CAB Abstracts
  • FSTA: Food Science and Technology Abstracts
  • Portal of Croatian Scientific Journals (HRČAK)