Pregled bibliografske jedinice broj: 488189
Trends in meat and meat products packaging – a review
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)
CROSBI ID: 488189 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
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
Projekti:
058-1252971-2805 - Permeacijska svojstva nekih polimernih materijala za pakiranje hrane (Galić, Kata, MZOS ) ( CroRIS)
Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb
Citiraj ovu publikaciju:
Uključenost u ostale bibliografske baze podataka::
- CAB Abstracts
- FSTA: Food Science and Technology Abstracts
- Portal of Croatian Scientific Journals (HRČAK)
