crta
Hrvatska znanstvena Sekcija img
bibliografija
3 gif
 Home
 About the project
 FAQ
 Contact
4 gif
Browsing
Basic search
Advanced search
Statistical data
Other bibliographies
Similar projects
 Catalogues and databases

Bibliographic record number: 488189

Journal

Authors: Ščetar, Mario; Kurek, Mia; Galić, Kata
Title: Trends in meat and meat products packaging – a review
Source: Croatian Journal of Food Science and Technology (1847-3466) 2 (2010); 32-48
Paper type: pregledni rad
Keywords: meat; packaging; shelf-life
Abstract:
The aim of any packaging system for fresh muscle foods is to prevent or delay undesirable changes to the appearance, flavour, odour, and texture. Deterioration in these qualities can result in economic losses due to consumer rejection of the product. Therefore, a preservative packaging should ideally inhibit undesirable enzyme activities, but not interfere with, or inhibit, activities that are beneficial. The non-enzimatic reactions that affect the organoleptic qualities of raw meats are invariably undesirable, so these should preferably be slowed or prevented by a preservative packaging.
Project / theme: 058-1252971-2805
Original language: ENG
Category: Znanstveni
Research fields:
Food processing technology
URL: http://hrcak.srce.hr/index.php?show=toc&id_broj=4664
URL cjelovitog rada:
Google Scholar: Trends in meat and meat products packaging – a review
Contrib. to CROSBI by: mscetar@pbf.hr (mscetar@pbf.hr), 26. Lis. 2010. u 10:15 sati



Print version   za tiskati


upomoc
foot_4