Advances in Meat Poultry and Seafood Packaging

• Author : Joseph P. Kerry
• Publisher : Elsevier
• Release : 22 June 2012

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

• Author : Anne Emblem
• Publisher : Elsevier
• Release : 29 October 2012

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.

• Author : Kit L Yam,Dong Sun Lee
• Publisher : Elsevier
• Release : 15 March 2012

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

• Author : Yesim Ozogul
• Publisher : CRC Press
• Release : 04 September 2019

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

• Author : Anonim
• Publisher : Elsevier
• Release : 08 November 2018

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

• Author : NPCS Board of Consultants & Engineers
• Publisher : NIIR PROJECT CONSULTANCY SERVICES
• Release : 01 January 2013

India is endowed with the largest livestock population in the world. Livestock and poultry in Indian tropical and sub tropics play a critical role in agriculture economy by providing milk, meat, eggs etc and provide flexible reserves during period of economic stress and buffer against crop failure. Mutton and Chicken is an important livestock product which in its widest sense includes all those parts of the animals that are used as the food by the man. So, with increase in

• Author : Leo M. L. Nollet,Terri Boylston,Feng Chen,Patti C. Coggins,Maria Beatriz Gloria,Grethe Hyldig,Chris R. Kerth,Lisa H. McKee,Y. H. Hui
• Publisher : John Wiley & Sons
• Release : 28 February 2008

The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed:.:.; additives.; aroma.; color.; contaminants.; flavors.; microbiology.; moisture.; mouthfeel.; nutrition.; packaging.; safety.; sensory attributes.; shelf-life.; stability.; tainting.; t.

• Author : Enda J. Cummins,James G. Lyng
• Publisher : John Wiley & Sons
• Release : 18 November 2016

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

• Author : Rituparna Banerjee,Arun K. Verma,Mohammed Wasim Siddiqui
• Publisher : CRC Press
• Release : 26 June 2017

In the recent years, considerable research has been carried out evaluating natural substances as antioxidative additives in food products, leading to novel combinations of antioxidants and the development of novel food products. In addition to their antioxidative capacity, these natural additives have positive effects on the human body with documented health benefits. This valuable new book provides an overview of natural antioxidants, their sources, methods of extraction, regulatory aspects, and application techniques, specifically focusing on different foods of animal origin

• Author : Michael Kontominas
• Publisher : DEStech Publications, Inc
• Release : 20 November 2015

Explains bioactive and biobased materials used for food packagingInvestigates migration, controlled release, edible coatings and filmsCovers preservation and safety of many packaged foods This engineering book brings together two of the key strands in food packaging: active packaging and natural, often biobased, components. The text investigates the chemistry, effects and technical incorporation of bioactives into different forms of packaging. Specifically, chapters focus on techniques for impregnating natural substances into conventional and biodegradable food packaging materials with an emphasis on their

• Author : Dong Sun Lee
• Publisher : John Wiley & Sons
• Release : 28 January 2021

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

• Author : Guadalupe Virginia Nevárez-Moorillón,Arely Prado-Barragán,José Luis Martínez-Hernández,Cristobal Noé Aguilar
• Publisher : CRC Press
• Release : 27 May 2020

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

• Author : A Vishnu Kirthi,Karthik Loganathan,Iddya Karunasagar
• Publisher : Springer Nature
• Release : 27 March 2023

The main practical breakthrough of this century is nanobiotechnology, an amalgamation of biology and nanotechnology based on the standards and methods of metabolism. The field mainly involves the analysis, synthesis and the links between molecular biology, nutritional science and nanotechnology. In addition, the field involves the links between other life sciences branches, since the improvement of nanotechnology strategies might be directed by considering the structure and the capability of nanoparticles present in the living cells. This book is a comprehensive

• Author : Sonia A. Socaci,Anca C. Fărcaş,Thierry Aussenac,Jean-Claude Laguerre
• Publisher : BoD – Books on Demand
• Release : 26 February 2020

One of the biggest challenges facing the food industry and society is the reduction of food waste. Annually, all over the world, millions of tons of agro-food waste are produced, and their efficient management and valorization represents one of the main objectives of EU actions towards sustainable development. The book compiles information on the possibilities of the recovery of valuable compounds from food waste and their valorization in different food and non-food applications, as well as new preservation methods for

• Author : Ioannis Sotirios Arvanitoyannis
• Publisher : CRC Press
• Release : 05 January 2016

Over the last 20-30 years the number of food poisoning incidents has increased considerably and this has had disastrous effects both on consumers and the food industry. Several food industries went bankrupt due to huge amounts of money paid to compensate consumers’ family/relatives. These unfortunate incidents triggered consumer and governmental awareness of food crises. In EU, for instance, an organization called EFSA (European Food Safety Authority) was established and its role is to deal with foods’ and feeds’ crises