Franklin

Advances in meat, poultry and seafood packaging [electronic resource] / edited by J.P. Kerry.

Publication:
Cambridge : Woodhead Pub., 2012.
Format/Description:
Book
1 online resource (710 p.)
Series:
Woodhead Publishing in food science, technology, and nutrition ; no. 220.
Woodhead publishing series in food science, technology and nutrition, 2042-8049 ; no. 220
Status/Location:
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Details

Subjects:
Meat -- Packaging.
Poultry -- Packaging.
Seafood -- Packaging.
Food packaging machinery industry.
Package goods industry.
Form/Genre:
Electronic books.
Language:
English
Summary:
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 bulk packaging and soluble carbon dioxide
Contents:
pt. 1. Safety and quality of packaged meat, poultry and seafood
pt. 2. Developments in vacuum and modified atmosphere packaging of meat, poultry and seafood
pt. 3. Other packaging methods for meat, poultry and seafood products
pt. 4. Emerging packaging techniques and labelling.
Notes:
Description based upon print version of record.
Includes bibliographical references and index.
Contributor:
Kerry, J. P.
ISBN:
0-85709-571-4
OCLC:
867318159