Modified atmosphere and vacuum packaging of meat and poultry products.

Narasimha Rao, D. and Sachindra, N. M. (2002) Modified atmosphere and vacuum packaging of meat and poultry products. Food Reviews International, 18 (4). 263-293, 245 ref..

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Abstract

Knowledge on the current state of modified atmosphere packaging (MAP) and vacuum packaging (VP) for meat and poultry is reviewed. Aspects considered include: gases used in MAP (O2, N2, CO2 and carbon monoxide); keeping quality of meat/poultry under MAP; VP; permeability of packaging film and quality of MAP and VP-meat and poultry; effect of MAP and VP on colour of meat and meat products; microbiology of MAP and VP-meat and poultry; microbial spoilage of MAP and VP-meat and composition of microflora; effect of MAP and VP on pathogens in meat and poultry; microbial safety of MAP and VP meat and poultry; and hurdle concept, MAP and VP meat (active packaging, leak indicators, regulatory aspects).

Item Type:	Article
Uncontrolled Keywords:	FOOD-SAFETY; MEAT-; PACKAGING-; POULTRY-; REVIEWS-; VACUUM-; MODIFIED-ATMOSPHERE-PACKAGING; VACUUM-PACKAGING
Subjects:	600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Somashekar K.S
Date Deposited:	18 Jul 2011 04:55
Last Modified:	18 Jul 2011 04:55
URI:	http://ir.cftri.res.in/id/eprint/7593

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