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Please note, we are experiencing high volume submissions; you will receive confirmations of submissions in due course. Data upload (DOI): https://researchdata.up.ac.za/ UPSpace: https://repository.up.ac.za/handle/2263/51914
The term ‘packaging’ refers to the technological intervention aimed at the protection of food
from a variety of factors, which provokes the product detriment. Packaging is considered as one of
the most interesting technological aspects and a constantly evolving issue in food production.
This paper aims at the evaluation of the properties of packaging currently used in the meat
industry and analyses the advantages, the disadvantages and the microbiota involved. Packaging is
a coordinated system, which prepares the products for transportation, distribution, storage, marketing
and consumption. Even if several packaging alternatives are proposed, the common purpose is to
guarantee high standards, yet maintaining the required characteristics as long as possible. Meat is
a dynamic system with a limited shelf-life and the nutritional and sensory properties may change
during storage due to microbial activity and physical or chemical changes. Microbial spoilage,
for instance, determines an impact in meat, producing unattractive odours, flavours, discolouration,
gas and slime.
Heystek, Michiel Christiaan; University of Pretoria. Faculty of Engineering, Built Environment and Information Technology. Dept. of Industrial and Systems Engineering(University of Pretoria. Faculty of Engineering, Built Environment and Information Technology. Dept. of Industrial and Systems Engineering, November 2)
South African Breweries Limited (SAB) is distributer of beer and soft drinks to Southern Africa. Chamdor Brewery is situated in the south west of Gauteng and produces not only beer but alcoholic fruit beverages like Redds, ...
Allanson, Emma R.; Pattinson, Robert Clive; Nathan, Elizabeth A.; Dickinson, Jan E.(BioMed Central, 2019-11-06)
INTRODUCTION : Rates of cesarean section (CS) are increasing and abnormal fetal heart rate tracing and concern
about consequent acidosis remain one of the most common indications for primary CS. Umbilical artery (UA)
lactate ...
Lemmer, Yolandi(University of Pretoria, 2010-11-10)
Par-baked pizza was prepared with three different additives treatments and was packaged in three packaging treatments namely: air (A), 100% CO2 modified atmosphere (MAP) and 100% CO2 modified atmosphere with an oxygen ...