Advances in Meat Poultry and Seafood Packaging

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  • Author : Joseph P. Kerry
  • Publisher : Elsevier
  • Pages : 720 pages
  • ISBN : 0857095714
  • Rating : /5 from reviews
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Download or Read online Advances in Meat Poultry and Seafood Packaging full in PDF, ePub and kindle. this book written by Joseph P. Kerry and published by Elsevier which was released on 22 June 2012 with total page 720 pages. We cannot guarantee that Advances in Meat Poultry and Seafood Packaging book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. 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. 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

Advances in Meat Poultry and Seafood Packaging

Advances in Meat  Poultry and Seafood Packaging
  • Author : Joseph P. Kerry
  • Publisher : Elsevier
  • Release : 22 June 2012
GET THIS BOOK Advances in Meat Poultry and Seafood Packaging

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

Packaging Technology

Packaging Technology
  • Author : Anne Emblem
  • Publisher : Elsevier
  • Release : 29 October 2012
GET THIS BOOK Packaging Technology

Packaging is a complex and wide-ranging subject. Comprehensive in scope and authoritative in its coverage, Packaging technology provides the ideal introduction and reference for both students and experienced packaging professionals. Part one provides a context for the book, discussing fundamental issues relating to packaging such as its role in society and its diverse functions, the packaging supply chain and legislative, environmental and marketing issues. Part two reviews the principal packaging materials such as glass, metal, plastics, paper and paper board.

HACCP in Meat Poultry and Fish Processing

HACCP in Meat  Poultry  and Fish Processing
  • Author : A. M. Pearson,T. R. Dutson
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOK HACCP in Meat Poultry and Fish Processing

The RACCP (hazard analysis critical control point) concept for food products was an outgrowth of the US space program with the demand for a safe food supply for manned space flights by the National Aeronautics and Space Administration (NASA). The original work was carried out by the Pillsbury Company under the direction of Roward E. Bauman, who as the author of chapter 1 describes the evolution of the RACCP system and its adaptation to foods. The second chapter discusses the adoption

Emerging Food Packaging Technologies

Emerging Food Packaging Technologies
  • Author : Kit L Yam,Dong Sun Lee
  • Publisher : Elsevier
  • Release : 15 March 2012
GET THIS BOOK Emerging Food Packaging Technologies

The successful employment of food packaging can greatly improve product safety and quality, making the area a key concern to the food processing industry. Emerging food packaging technologies reviews advances in packaging materials, the design and implementation of smart packaging techniques, and developments in response to growing concerns about packaging sustainability. Part one of Emerging food packaging technologies focuses on developments in active packaging, reviewing controlled release packaging, active antimicrobials and nanocomposites in packaging, and edible chitosan coatings. Part two

Innovative Technologies in Seafood Processing

Innovative Technologies in Seafood Processing
  • Author : Yesim Ozogul
  • Publisher : CRC Press
  • Release : 04 September 2019
GET THIS BOOK Innovative Technologies in Seafood Processing

While conventional technologies such as chilling and freezing are used to avoid deteriorative processes like autolytic and microbial spoilage of seafood, innovative technologies have also been developed as a response to economic and environmental demands. Innovative Technologies in Seafood Processing gives information on advances in chilling, freezing, thawing, and packaging of seafood and also updates knowledge of novel process technologies (high-pressure processing, irradiation, ultrasound, pulsed electric field, microwave and radio frequency, sous vide technology, novel thermal sterilization technologies, ozone and

Encyclopedia of Food Security and Sustainability

Encyclopedia of Food Security and Sustainability
  • Author : Anonim
  • Publisher : Elsevier
  • Release : 08 November 2018
GET THIS BOOK Encyclopedia of Food Security and Sustainability

The Encyclopedia of Food Security and Sustainability covers the hottest topics in the science of food sustainability, providing a synopsis of the path society is on to secure food for a growing population. It investigates the focal issue of sustainable food production in relation to the effects of global change on food resources, biodiversity and global food security. This collection of methodological approaches and knowledge derived from expert authors around the world offers the research community, food industry, scientists and

Emerging Technologies in Meat Processing

Emerging Technologies in Meat Processing
  • Author : Enda J. Cummins,James G. Lyng
  • Publisher : John Wiley & Sons
  • Release : 18 November 2016
GET THIS BOOK Emerging Technologies in Meat Processing

Meat is a global product, which is traded between regions,countries and continents. The onus is on producers, manufacturers,transporters and retailers to ensure that an ever-demandingconsumer receives a top quality product that is free fromcontamination. With such a dynamic product and market place, newinnovative ways to process, package and assess meat products arebeing developed. With ever increasing competition and tighter costmargins, industry has shown willingness to engage in seeking novelinnovative ways of processing, packaging and assessing meatproducts while maintaining

Food Microbiology and Biotechnology

Food Microbiology and Biotechnology
  • Author : Guadalupe Virginia Nevárez-Moorillón,Arely Prado-Barragán,José Luis Martínez-Hernández,Cristobal Noé Aguilar
  • Publisher : CRC Press
  • Release : 27 May 2020
GET THIS BOOK Food Microbiology and Biotechnology

Food Microbiology and Biotechnology: Safe and Sustainable Food Production explores the most important advances in food microbiology and biotechnology, with special emphasis on the challenges that the industry faces in the era of sustainable development and food security problems. Chapters cover broad research areas that offer original and novel highlights in microbiology and biotechnology and other related sciences. The authors discuss food bioprocesses, fermentation, food microbiology, functional foods, nutraceuticals, extraction of natural products, nano- and micro-technology, innovative processes/bioprocesses for

Trends in Beverage Packaging

Trends in Beverage Packaging
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release : 10 August 2019
GET THIS BOOK Trends in Beverage Packaging

Trends in Beverage Packaging, volume 16 in the Science of Beverages series, presents an interdisciplinary approach that provides a complete understanding of packaging theories, technologies and materials. This reference offers a broad perspective regarding current trends in packaging research, quality control techniques, packaging strategies and current concerns in the industry. Consumer demand for bottled and packaged beverages has increased, and the need for scientists and researchers to understand how to analyze quality, safety and control are essential. This is an all-encompassing

Modified Atmosphere Packaging of Foods

Modified Atmosphere Packaging of Foods
  • Author : Dong Sun Lee
  • Publisher : John Wiley & Sons
  • Release : 28 January 2021
GET THIS BOOK Modified Atmosphere Packaging of Foods

A complete guide to the principles and practical application of modified atmosphere packaging Modified atmosphere packaging (MAP) is one of the most cost-effective, versatile, and commonly used methods of preserving food products available today. Employed in both ambient and chilled conditions, it can prolong shelf-life and preserve the quality of a wide array of items via careful processes of atmospheric engineering. The essential scientific principles underlying this technology can, however, be difficult to grasp and effectively apply. With Modified Atmosphere

Active Antimicrobial Food Packaging

Active Antimicrobial Food Packaging
  • Author : Isıl Var,Sinan Uzunlu
  • Publisher : BoD – Books on Demand
  • Release : 30 January 2019
GET THIS BOOK Active Antimicrobial Food Packaging

Active antimicrobial food packaging is a new generation of packaging. Antimicrobial food additives are incorporated in the food packaging systems to inhibit, retard, or inactivate microbial growth to extend the shelf life of foods. This book is composed of five chapters, and is aimed at introducing the reader to active antimicrobial food packaging, as well as concerns of the consumers on synthetic-based food additives.

Advances in Microbial Food Safety

Advances in Microbial Food Safety
  • Author : J Sofos
  • Publisher : Elsevier
  • Release : 25 November 2014
GET THIS BOOK Advances in Microbial Food Safety

Research and legislation in food microbiology continue to evolve, and outbreaks of foodborne disease place further pressure on the industry to provide microbiologically safe products. This second volume in the series Advances in Microbial Food Safety summarises major recent advances in this field, and complements volume 1 to provide an essential overview of developments in food microbiology. Part one opens the book with an interview with a food safety expert. Part two provides updates on single pathogens, and part three looks

Advances in Fermented Foods and Beverages

Advances in Fermented Foods and Beverages
  • Author : Wilhelm Holzapfel
  • Publisher : Elsevier
  • Release : 20 September 2014
GET THIS BOOK Advances in Fermented Foods and Beverages

Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology.

Food Packaging

Food Packaging
  • Author : Alexandru Grumezescu
  • Publisher : Academic Press
  • Release : 14 September 2016
GET THIS BOOK Food Packaging

Food Packaging: Nanotechnology in the Agri-Food Industry, Volume 7, focuses on the development of novel nanobiomaterials, the enhancement of barrier performance of non-degradable and biodegradable plastics, and their fabrication and application in food packaging. The book brings together fundamental information and the most recent advances in the synthesis, design, and impact of alternative food packaging. Special attention is offered on smart materials and nanodevices that are able to detect quality parameters in packaged food, such as freshness, degradation, and contamination, etc.