| Description |
1 online resource (XXVIII, 681 pages) |
| Series |
Woodhead publishing series in food science, technology and nutrition, 2042-8057 ; 220 |
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Woodhead Publishing in food science and technology ; 220. 2042-8057
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| Contents |
Cover; Advances in meat, poultry and seafoodpackaging; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; Part I Safety and quality of packaged meat, poultry and seafood; 1 Major microbiological hazards associated with packaged fresh and processed meat and poultry; 1.1 Introduction: survival and growth of microorganisms in meat and poultry products; 1.2 Vacuum packaging (VP) and modified atmosphere packaging (MAP) to control microbial populations associated with meat and poultry products |
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1.3 Notable foodborne outbreaks related to packaged fresh and further processed meat and poultry1.4 The future of food packaging for controlling pathogens associated with fresh and further processed meat and poultry; 1.5 References; 2 Major microbial hazards associated with packaged seafood; 2.1 Introduction; 2.2 Seafood spoilage; 2.3 Major microbiological hazards associated with fresh seafood; 2.4 Live animals; 2.5 Major hazards associated with processed and packaged seafood; 2.6 Future trends; 2.7 References; 3 Sensory and quality properties of packaged fresh and processed meats |
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3.1 Introduction3.2 Packaging of fresh and processed meats; 3.3 Colour development in fresh and processed meats; 3.4 Flavour of fresh and processed meat products; 3.5 Texture of fresh and processed meat; 3.6 Future trends; 3.7 Acknowledgements; 3.8 References; 4 Sensory properties of packaged fresh and processed poultry meat; 4.1 Introduction; 4.2 Color changes in packaged fresh and processed poultry meat; 4.3 Lipid oxidation in packaged fresh and processed poultry meat; 4.4 Tenderness and packaged fresh and processed poultry meat |
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4.5 Other sensory and quality issues associated with packaged fresh and processed poultry meat4.6 Future trends; 4.7 References; 5 Sensory and quality properties of packaged seafood; 5.1 Introduction; 5.2 Fish composition; 5.3 Initial biochemical and microbiological deterioration of fish; 5.4 Lipid oxidation; 5.5 Sensory quality changes in stored and packaged fish products; 5.6 Case studies of sensory quality changes in stored and packaged fish products; 5.7 Shrimps; 5.8 Future trends; 5.9 References |
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Part II Developments in vacuum and modified atmosphere packaging of meat, poultry and seafood6 Advances in the packaging of fresh and processed meat products; 6.1 Introduction; 6.2 Current technologies and use of packaging for fresh and processed meat; 6.3 Advances in overwrap, vacuum packaging (VP) and modified atmosphere packaging (MAP) for fresh and processed meat; 6.4 Effective application of packaging to improve the quality of fresh and processed meat; 6.5 Future trends; 6.6 Sources of further information and advice; 6.7 References |
| Summary |
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 |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Meat -- Packaging.
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Poultry -- Packaging
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Seafood -- Packaging
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Food packaging machinery industry.
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Package goods industry.
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Food packaging machinery industry
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Meat -- Packaging
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Package goods industry
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Poultry -- Packaging
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| Form |
Electronic book
|
| Author |
Kerry, J. P.
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| LC no. |
2012937532 |
| ISBN |
9780857095718 |
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0857095714 |
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9781845697518 |
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1845697510 |
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