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: | https://eprints.uklo.edu.mk/id/eprint/4795 |
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