Unavailable
Unavailable
Unavailable
Ebook1,462 pages
Advances in Meat, Poultry and Seafood Packaging
Rating: 2 out of 5 stars
2/5
()
Currently unavailable
Currently unavailable
About this ebook
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 use. Other packaging methods are the focus of part three, with the packaging of processed, frozen, ready-to-serve and retail-ready meat, seafood and poultry products all reviewed, alongside advances in sausage casings and in-package pasteurization. Finally, part four explores emerging labelling and packaging techniques. Environmentally-compatible, antimicrobial and antioxidant active packaging for meat and poultry are investigated, along with edible films, smart packaging systems, and issues regarding traceability and regulation.
With its distinguished editor and international team of expert contributors, Advances in meat, poultry and seafood packaging is a key text for those involved with the research, development and production of packaged meat, poultry and seafood products. It also provides an essential overview for post-graduate students and academic researchers with an interest in the 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 use. Other packaging methods are the focus of part three, with the packaging of processed, frozen, ready-to-serve and retail-ready meat, seafood and poultry products all reviewed, alongside advances in sausage casings and in-package pasteurization. Finally, part four explores emerging labelling and packaging techniques. Environmentally-compatible, antimicrobial and antioxidant active packaging for meat and poultry are investigated, along with edible films, smart packaging systems, and issues regarding traceability and regulation.
With its distinguished editor and international team of expert contributors, Advances in meat, poultry and seafood packaging is a key text for those involved with the research, development and production of packaged meat, poultry and seafood products. It also provides an essential overview for post-graduate students and academic researchers with an interest in the packaging of muscle foods.
- Provides a comprehensive review of current and emerging technologies for the effective and safe packaging of muscle foods
- Investigates developments in vacuum and modified atmosphere packaging for fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide use
- Explores environmentally-compatible, antimicrobial and antioxidant active packaging for meat and poultry, along with edible films, smart packaging systems, and issues regarding traceability and regulation
Unavailable
Related to Advances in Meat, Poultry and Seafood Packaging
Titles in the series (27)
Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 3: Biscuit Dough Piece Forming Rating: 2 out of 5 stars2/5Sausage Manufacture: Principles and Practice Rating: 0 out of 5 stars0 ratingsBiscuit, Cookie and Cracker Manufacturing Manuals: Manual 2: Biscuit Doughs Rating: 0 out of 5 stars0 ratingsBiscuit, Cookie and Cracker Manufacturing Manuals: Manual 5: Secondary Processing in Biscuit Manufacturing Rating: 0 out of 5 stars0 ratingsBiscuit, Cookie and Cracker Manufacturing Manuals: Manual 1: Ingredients Rating: 1 out of 5 stars1/5Benders’ Dictionary of Nutrition and Food Technology Rating: 5 out of 5 stars5/5Food Product Development: Maximising Success Rating: 0 out of 5 stars0 ratingsBiscuit, Cookie and Cracker Manufacturing Manuals: Manual 6: Biscuit Packaging and Storage Rating: 5 out of 5 stars5/5Physical Properties of Foods and Food Processing Systems Rating: 2 out of 5 stars2/5Lockhart and Wiseman’s Crop Husbandry Including Grassland Rating: 0 out of 5 stars0 ratingsAdvances in Poultry Welfare Rating: 0 out of 5 stars0 ratingsLawrie’s Meat Science Rating: 0 out of 5 stars0 ratingsBiscuit, Cookie and Cracker Manufacturing Manuals: Manual 4: Baking and Cooling of Biscuits Rating: 0 out of 5 stars0 ratingsSwainson’s Handbook of Technical and Quality Management for the Food Manufacturing Sector Rating: 0 out of 5 stars0 ratingsFood Protection and Security: Preventing and Mitigating Contamination during Food Processing and Production Rating: 0 out of 5 stars0 ratingsLockhart and Wiseman’s Crop Husbandry Including Grassland Rating: 0 out of 5 stars0 ratingsFood Processing Technology: Principles and Practice Rating: 3 out of 5 stars3/5Integrating the Packaging and Product Experience in Food and Beverages: A Road-Map to Consumer Satisfaction Rating: 0 out of 5 stars0 ratingsSteamed Breads: Ingredients, Processing and Quality Rating: 5 out of 5 stars5/5Discrimination Testing in Sensory Science: A Practical Handbook Rating: 3 out of 5 stars3/5Sensory Panel Management: A Practical Handbook for Recruitment, Training and Performance Rating: 4 out of 5 stars4/5Food Processing Technology: Principles and Practice Rating: 0 out of 5 stars0 ratingsAdvances in Cattle Welfare Rating: 0 out of 5 stars0 ratingsLockhart and Wiseman’s Crop Husbandry Including Grassland Rating: 0 out of 5 stars0 ratingsAgricultural Nanobiotechnology: Biogenic Nanoparticles, Nanofertilizers and Nanoscale Biocontrol Agents Rating: 0 out of 5 stars0 ratingsFunctional Dietary Lipids: Food Formulation, Consumer Issues, and Innovation for Health Rating: 0 out of 5 stars0 ratings
Food Science For You
The Complete Guide to Seed and Nut Oils: Growing, Foraging, and Pressing Rating: 0 out of 5 stars0 ratingsMouthfeel: How Texture Makes Taste Rating: 0 out of 5 stars0 ratingsVeg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals Rating: 0 out of 5 stars0 ratingsThe Craft and Science of Coffee Rating: 5 out of 5 stars5/5Starter Guide for Food Truck Business: Food Truck Business and Restaurants, #1 Rating: 5 out of 5 stars5/5Canning and Preserving Guide including Recipes (Boxed Set) Rating: 5 out of 5 stars5/5Ultraviolet LED Technology for Food Applications: From Farms to Kitchens Rating: 0 out of 5 stars0 ratingsThiamine Deficiency Disease, Dysautonomia, and High Calorie Malnutrition Rating: 4 out of 5 stars4/5Meathead: The Science of Great Barbecue and Grilling Rating: 4 out of 5 stars4/5Kitchen Mysteries: Revealing the Science of Cooking Rating: 4 out of 5 stars4/5Bread Science: The Chemistry and Craft of Making Bread Rating: 5 out of 5 stars5/5The Science of Fitness: Power, Performance, and Endurance Rating: 5 out of 5 stars5/5Present Knowledge in Nutrition: Basic Nutrition and Metabolism Rating: 0 out of 5 stars0 ratingsThe Manual of Scientific Style: A Guide for Authors, Editors, and Researchers Rating: 0 out of 5 stars0 ratingsSurvival 101: Food Storage A Step by Step Beginners Guide on Preserving Food and What to Stockpile While Under Quarantine Rating: 0 out of 5 stars0 ratingsBaked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022 Rating: 5 out of 5 stars5/5Novel Thermal and Non-Thermal Technologies for Fluid Foods Rating: 0 out of 5 stars0 ratingsSwindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee Rating: 3 out of 5 stars3/5Wild Mushrooming: A Guide for Foragers Rating: 0 out of 5 stars0 ratingsThe Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts Rating: 4 out of 5 stars4/5The End of Craving: Recovering the Lost Wisdom of Eating Well Rating: 4 out of 5 stars4/5An Overview of FDA Regulated Products: From Drugs and Cosmetics to Food and Tobacco Rating: 5 out of 5 stars5/5Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit Rating: 4 out of 5 stars4/5Fundamentals of Food Processing and Technology Rating: 0 out of 5 stars0 ratingsClean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World Rating: 4 out of 5 stars4/5
Reviews for Advances in Meat, Poultry and Seafood Packaging
Rating: 2 out of 5 stars
2/5
1 rating0 reviews