Packaging of meat products, Biology

Packaging of Meat Products

Meat needs to be packaged to prevent contamination, color deterioration, loss of moisture, odor pickup, oxidative rancidity etc and protect from environmental factors that affect quality and nutrition. It also helps in easier transport, display of necessary information and to convince consumers. Material used must be inert and prevent transfer of odours and flavours. Plastics of interest to meat industry are polyethylene, polyester, nylon, polyamide and polyvinylchloride. For special packaging, different plastic films can be combined to take advantage of the main properties of each. A large variety of packaging materials and techniques are followed in packaging meat and meat products. The selection of a particular material may be based upon cost, storage life requirements, the desired tempera ture of storage or the specific prod uct requirements or characteristics.            

Developments in modified atmosphere packaging (MAP) and vacuum packaging brought enhancement in meat product safety, shelf life and quality. Researches are undergoing to evaluate the effectiveness of active packaging techniques such as use of oxygen and other scavengers, moisture regulation and antimicrobial packaging in food preservation, use of intelligent systems such as time-temperature and freshness indicators to assess meat quality.

Posted Date: 9/20/2012 2:22:02 AM | Location : United States







Related Discussions:- Packaging of meat products, Assignment Help, Ask Question on Packaging of meat products, Get Answer, Expert's Help, Packaging of meat products Discussions

Write discussion on Packaging of meat products
Your posts are moderated
Related Questions
PLANE OF CLEAVAGE - Each cleavage of the division zygote is marked by a cleavage furrow. Usually the first cleavage furrow is vertical & passes through the main axis of t

Explain Methods for Coliform Detection in Water? Sanitary condition of drinking water can be determined by counting the coliform bacteria. It is a reliable and reproducible ind


You are working on a protocol in lab that requires 10ml of a 5% saline solution for a particular step. All you have in your lab is a 20% saline stock solution. How can you dilute t


Explain the interaction of vitamin a with Proteins? Proteins: The protein status of an individual influences vitamin A status and transport because an inadequate protein intake

Floral Initiation Activation is generally most marked in the central zone of the meristems. Most of the responses following inductive treatment have been recorded in differen

Retrograde Peri-Implantitis It has been described by Misch as implant failure probably due to bone microfractures caused by premature implant loading or overloading, other form

Minerals :- Magnesium    Food Source      Whole grains, nuts, legumes, green leafy vegetables Nutritional Functional role Essential nutrient: Deficiency is rare Co

Improvement of Soil Aeration Soil organisms greatly improve soil structure and facilitate aeration. Root decay leaves the soil riddled with channels, and the burrowing of worm