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.
Bui, Binh; De Villiers, Charl Johannes(Wiley, 2021-09)
Accounting technologies can be used to help stimulus packages achieve the twin goals of economic stimulus and climate mitigation. Utilising an institutional logic perspective, we show that despite the massive financial ...
Daka, Angel Elias(University of Pretoria, 2002-09-06)
The sustainable use of Dambos for crop production using a technological package is presented. Dambos which are known as vleis in South Africa and Zimbabwe, fadamas in West Africa and mbugas in East Africa are identified ...
INTRODUCTION : Men who have sex with men (MSM) and transgender women (TGW) experience high incidence and prevalence
of sexually transmitted infections (STI), and data are needed to understand risk factors for STIs in these ...