A Short Review on Application and Comparison of Novel Active Packaging and MPA in Meat Packaging and Meat Products

Kaviani, Mehdi and Tomovska, Julijana (2015) A Short Review on Application and Comparison of Novel Active Packaging and MPA in Meat Packaging and Meat Products. A Short Review on Application and Comparison of Novel Active Packaging and MPA in Meat Packaging and Meat Products, 4 (2). pp. 26-28. ISSN 2277-3657

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Abstract

Food process technology has been improved different packaging methods in improving shelf life of perishable foods such as meat and meat products. Regarding that improving of contamination have caused to develop and enhancement of active packaging in recent years, thus active packaging has been changed condition of inner parts of packaging and progressing of sensory properties. Active packaging is one of the antimicrobial and antibacterial packaging. CO2 considers as one of the MPA ingredients and N2 also uses as neutral filler. Keywords: Meat, active, modified atmosphere, shelf life

Item Type: Article
Subjects: Scientific Fields (Frascati) > Engineering and Technology > Chemical engineering
Divisions: Faculty of Biotechnical Sciences
Depositing User: Prof. d-r. Gordana Dimitrovska
Date Deposited: 04 Apr 2020 10:44
Last Modified: 16 Apr 2020 20:04
URI: http://eprints.uklo.edu.mk/id/eprint/4795

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