| Description |
1 online resource (475 pages) |
| Contents |
Cover; Half Title; Title Page; Copyright Page; Table of Contents; 1. Introduction; Modified Atmosphere Packaging; Sous Vide Technology; Future; References; 2. A Perspective on MAP Products in North America and Western Europe; A Brief Chronology of Altered Gaseous Environmental Food Packaging; North America; Europe; Conclusion; Appendix; References; 3. Current Status of Sous Vide in Europe; History; Present Market and Potential Growth; Technology; Safety Regulations; Research and Training; Conclusions; References; 4. Microbiological Concerns Associated with MAP and Sous Vide Products |
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IntroductionInfluence of Heat Processing on Survival of Pathogens; Influence of Gaseous Atmosphere on Survival and Growth of Pathogens in MAP and Sous Vide Products; Influence of Storage Temperature on Survival and Growth of Pathogens in MAP and Sous Vide Products; Control of Safety in MAP and Sous Vide Products; References; 5. MAP and CAP of Fresh, Red Meats, Poultry and Offals; Introduction; Deteriorative Processes in Fresh Meats; Packaging Materials and Equipment; Types of Preservative Packaging; The Use of Preservative Packagings with Commercial Product; Concluding Remarks; References |
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6. MAP of Cooked Meat and Poultry ProductsIntroduction; Current MAP Technology; Shelf Life Extension by MAP; Combination of MAP and Other Technologies; Safety of Poultry and Cooked MAP Meats; Summary; References; 7. Fish and Shellfish Products in Sous Vide and Modified Atmosphere Packs; Fish Composition; Normal Aerobic Spoilage Pattern; Sensory Perception of Spoilage and Definition of Shelf Life; Processing Parameters; Shelf Life Extension with Sous Vide Processing; Implications of MAP and Sous Vide Processing on Product Safety; Current Use of MAP and Sous Vide |
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Other Preservation TechnologiesReferences; 8. Principles and Practice of Modified Atmosphere Packaging of Horticultural Commodities; Changing Expectations and Changing Markets; Quality and the Maintenance of Quality; Respiration; Shelf Life Extension by MAP; Selecting the Proper Packaging Materials; Packaging Equipment; Commercial Use of MAP for Fresh Produce; Future Market Potential; References; 9. Modified Atmosphere Packaging of Bakery and Pasta Products; Introduction; Spoilage of Bakery and Pasta Products; Modified Atmosphere Packaging; Conclusion; References |
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10. Sous Vide: Past, Present, and FutureSous Vide Defined; A Brief History of Sous Vide; Sous Vide in the 1990s; References; 11. The Potential Use of Additional Hurdles to Increase the Microbiological Safety of MAP and Sous Vide Products; Introduction to Hurdle Concept; Irradiation; Biopreservation; Chemical Preservatives; Conclusions; References; 12. Modified Atmosphere Packaging-Present and Future Uses of Gas Absorbents and Generators; Introduction; O2 Absorbents; Ethylene Absorbents; Ethanol Vapour; Conclusion; References; 13. The Applications of HACCP for MAP and Sous Vide Products |
| Summary |
This is the first in-depth presentation in book form of both modified atmosphere and sous vide food preservation and packaging technologies and applications. The use of these technologies with all applicable food product categories is examined. The authors are specialists in these preservation/packaging methods from North America and Europe. All significant aspects are examined including processes and materials, applications, microbiological control, and regulations and guidelines. Topics of special interest include use of hurdles, HACCP, gas absorbents and generators, and time-temperature indicators. Extensive practical reference data is economically presented in tables |
| Notes |
Introduction |
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Print version record |
| Subject |
Food -- Packaging.
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Protective atmospheres.
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Food -- Packaging
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Protective atmospheres
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| Form |
Electronic book
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| Author |
Farber, Jeffrey M
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| ISBN |
9781351421768 |
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135142176X |
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