Modified Atmosphere Packaging of Red Meats, Poultry, Fish and Seafood
Author: Canadian Meat Science Association
Publisher:
Published: 1988*
Total Pages: 32
ISBN-13:
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Principles and Applications of Modified Atmosphere Packaging of Foods
Author: R. T. Parry
Publisher: Springer Science & Business Media
Published: 2012-12-06
Total Pages: 317
ISBN-13: 1461521378
DOWNLOAD EBOOKModified atmosphere packaging (MAP) has proved to be one of the most significant and innovative growth areas in retail food packaging of the past two decades. Bulk modified atmosphere packs have been an accepted form of packaging for meat and poultry in the USA since the early 1970s, but MAP is only now of being widely adopted. Today there is a substantial wholesale on the verge market for bulk packaged fresh vegetables and fruit, and the most significant retail MAP products are fresh pasta, pre-cooked poultry and sausage, and biscuits (a unique American product). The United Kingdom is the biggest single market for the modified atmosphere packaging of fresh chilled food products, accounting for about half of the total European market. A further quarter is represented by France. The success of MAP in both the British and French markets can be attributed to the large, highly sophisticated food retailing multiples and dense populations existing in both countries.
Principles and Applications of Modified Atmosphere Packaging of Foods
Author: Barbara A. Blakistone
Publisher: Springer Science & Business Media
Published: 2012-12-06
Total Pages: 305
ISBN-13: 1461560977
DOWNLOAD EBOOKModified atmospheres are used to preserve foods without the need for unwanted preservatives. This book covers the subject from an industrial perspective and explains both how the technology works, and how it can be used. The editor and authors all have extensive practical knowledge of the subject and are world recognized authorities in the field. The new edition contains four new chapters and around 50% new material overall.
Advances in Meat, Poultry and Seafood Packaging
Author: Joseph P. Kerry
Publisher: Elsevier
Published: 2012-06-22
Total Pages: 710
ISBN-13: 0857095714
DOWNLOAD EBOOKPackaging 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
Modified Atmospheric Processing and Packaging of Fish
Author: W. Steven Otwell
Publisher: John Wiley & Sons
Published: 2008-02-28
Total Pages: 268
ISBN-13: 0470276355
DOWNLOAD EBOOKThe recent introduction of carbon monoxide and filtered smokes in processing of fish and the continuing controversy for utilization of reduced oxygen packaging are arguably the highest profiled concerns influencing today’s commerce and regulation of fresh and frozen fish about the world. The growing dependence on more distant and time-consuming exchange of fishery products requires processing and packaging options that help preserve product quality and product shelf life. Continuing reliance on modified atmospheric processing and package is inevitable, but this technology involves concerns for operational issues, regulatory guidelines, and market expectations. In Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging, experts from industry, academia, and agencies discuss the technology, commercial practices, and pertinent regulations of these fish processing applications, providing the most current and complete information on the topics available anywhere. Coverage of major seafood technology applications includes discussion of practices that are new, controversial, and rapidly expanding in production and markets throughout the world. Methods of application, shelf life, color enhancement, technical aspects, product quality, regulatory issues, microbial consequences, food safety concerns, and product assessments are fully addressed. Modified Atmospheric Processing and Packaging of Fish is the benchmark resource for the practice, science, and regulation of the most popular processing and packaging methods for fresh and frozen seafood worldwide.
Principles and Applications of Modified Atmosphere Packaging of Foods
Author: B. Blakistone
Publisher: Springer Science & Business Media
Published: 2013-12-14
Total Pages: 306
ISBN-13: 1475762526
DOWNLOAD EBOOKModified atmosphere packaging may be defined as an active packaging method in which an altered atmosphere is created in the headspace that retards chemical deterioration while simultaneously retarding growth of spoilage organisms. Shelf lives of perishable products, such as dairy products, meat, poultry, fish, fruits and vegetables, and bakery items are limited by biochemical changes in the product catalysed by exposure to the normal atmosphere (21 % oxygen, 78% nitrogen and less than 0. 1 % carbon dioxide) and growth of spoilage organisms. Modification of the atmosphere within a package containing these products helps to better maintain the quality of the food under longer storage conditions and retards the growth of undesirable organisms. Of course, deterioration is also slowed by chilling, which is required for the transport to market of highly perishable items like meat, poultry and fish that would either spoil or have the potential for contamination by certain food pathogens. Chilling plus a modification of the atmosphere optimizes the keeping quality of food. Modification of the atmosphere has been known for over a century as a means of food preservation and has become a very popular means of food preservation in the latter part of the 20th century. Modified atmosphere packaging (MAP) is practised extensively in Europe, Canada and the USo Both vacuum packaging (rem oval of air from the package) and addition of gases within the package are considered MAP.
Principles of Modified-Atmosphere and Sous Vide Product Packaging
Author: Jeffrey M. Farber
Publisher: Routledge
Published: 2018-12-19
Total Pages: 478
ISBN-13: 1351421751
DOWNLOAD EBOOKThis is the first in-depth presentation in book form of both modified atmosphere and sous vide food preservation and packaging technologies and applications. The use of these technologies with all applicable food product categories is examined. The authors are specialists in these preservation/packaging methods from North America and Europe. All significant aspects are examined including processes and materials, applications, microbiological control, and regulations and guidelines. Topics of special interest include use of hurdles, HACCP, gas absorbents and generators, and time-temperature indicators. Extensive practical reference data is economically presented in tables.
Handbook of Meat, Poultry and Seafood Quality
Author: Leo M. L. Nollet
Publisher: John Wiley & Sons
Published: 2008-02-28
Total Pages: 739
ISBN-13: 0470276541
DOWNLOAD EBOOKThe 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.
Modified Atmosphere Packaging to Extend the Microbiological Shelf-life and to Insure the Microbiological Safety of a Processed Food Product
Author: Carolyn Reed Bristor Hintlian
Publisher:
Published: 1986
Total Pages: 362
ISBN-13:
DOWNLOAD EBOOKModified Atmosphere Food Packaging
Author: Aaron L. Brody
Publisher:
Published: 1994
Total Pages: 234
ISBN-13:
DOWNLOAD EBOOKBrings together articles from many of the world's leading experts in modified atmosphere, controlled atmosphere, and vacuum packaging technologies for the packaging of fresh and minimally processed foods. These articles offer a brief overview of the scientific principles of CA, MA, and VP; examine various commercial applications of CA, MA and VP in the United States and throughout Europe; present summaries of ongoing research on MA and CA packaging; and provide a broad perspective on issues related to health and safety.
