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dc.contributor.author | Cenci-Goga, Beniamino T.![]() |
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dc.contributor.author | Iulietto, Maria Francesca![]() |
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dc.contributor.author | Sechi, Paola![]() |
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dc.contributor.author | Borgogni, Elena![]() |
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dc.contributor.author | Karama, Musafiri![]() |
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dc.contributor.author | Grispoldi, Luca![]() |
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dc.date.accessioned | 2021-06-25T11:32:45Z | |
dc.date.available | 2021-06-25T11:32:45Z | |
dc.date.issued | 2020-12-21 | |
dc.description.abstract | 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. | en_ZA |
dc.description.department | Paraclinical Sciences | en_ZA |
dc.description.librarian | am2021 | en_ZA |
dc.description.sponsorship | EFSA | en_ZA |
dc.identifier.citation | Cenci-Goga, B.T., Iulietto, M.F., Sechi, P. et al. 2020, 'New trends in meat packaging', Microbiology Research, vol. 11, no. 2, pp. 56-67. | en_ZA |
dc.identifier.issn | 2036-7481 | |
dc.identifier.other | 10.3390/microbiolres11020010 | |
dc.identifier.uri | http://hdl.handle.net/2263/80605 | |
dc.language.iso | en | en_ZA |
dc.publisher | MDPI | en_ZA |
dc.rights | © 2020 by the authors. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license. | en_ZA |
dc.subject | Packaging | en_ZA |
dc.subject | Vacuum | en_ZA |
dc.subject | Meat spoilage | en_ZA |
dc.subject | Smart packaging | en_ZA |
dc.subject | Intelligent packaging | en_ZA |
dc.subject | Modified atmosphere packaging (MAP) | en_ZA |
dc.title | New trends in meat packaging | en_ZA |
dc.type | Article | en_ZA |