Description

Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration. Advances in meat, poultry and seafood packaging provides a comprehensive review of both current and emerging technologies for the effective packaging of muscle foods.

Part one provides a comprehensive overview of key issues concerning the safety and quality of packaged meat, poultry and seafood. Part two goes on to investigate developments in vacuum and modified atmosphere packaging for both fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide use. Other packaging methods are the focus of part three, with the packaging of processed, frozen, ready-to-serve and retail-ready meat, seafood and poultry products all reviewed, alongside advances in sausage casings and in-package pasteurization. Finally, part four explores emerging labelling and packaging techniques. Environmentally-compatible, antimicrobial and antioxidant active packaging for meat and poultry are investigated, along with edible films, smart packaging systems, and issues regarding traceability and regulation.

With its distinguished editor and international team of expert contributors, Advances in meat, poultry and seafood packaging is a key text for those involved with the research, development and production of packaged meat, poultry and seafood products. It also provides an essential overview for post-graduate students and academic researchers with an interest in the packaging of muscle foods.

Key Features

  • Provides a comprehensive review of current and emerging technologies for the effective and safe packaging of muscle foods
  • Investigates developments in vacuum and modified atmosphere packaging for fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide use
  • Explores environmentally-compatible, antimicrobial and antioxidant active packaging for meat and poultry, along with edible films, smart packaging systems, and issues regarding traceability and regulation

Readership

Research and Development (R&D) and Quality Assurance (QA) staff in the muscle foods industries developing and producing packaged meat, poultry and seafood products; professionals in the packaging industry working on solutions for these types of products; post-graduate students and academic researchers with an interest in muscle foods packaging.

Table of Contents

Contributor contact details

Woodhead Publishing Series in Food Science, Technology and Nutrition

Preface

Part I: Safety and quality of packaged meat, poultry and seafood

Chapter 1: Major microbiological hazards associated with packaged fresh and processed meat and poultry

Abstract:

1.1 Introduction: survival and growth of microorganisms in meat and poultry products

1.2 Vacuum packaging (VP) and modified atmosphere packaging (MAP) to control microbial populations associated with meat and poultry products

1.3 Notable foodborne outbreaks related to packaged fresh and further processed meat and poultry

1.4 The future of food packaging for controlling pathogens associated with fresh and further processed meat and poultry

Chapter 2: Major microbial hazards associated with packaged seafood

Abstract:

2.1 Introduction

2.2 Seafood spoilage

2.3 Major microbiological hazards associated with fresh seafood

2.4 Live animals

2.5 Major hazards associated with processed and packaged seafood

2.6 Future trends

Chapter 3: Sensory and quality properties of packaged fresh and processed meats

Abstract:

3.1 Introduction

3.2 Packaging of fresh and processed meats

3.3 Colour development in fresh and processed meats

3.4 Flavour of fresh and processed meat products

3.5 Texture of fresh and processed meat

3.6 Future trends

3.7 Acknowledgements

Chapter 4: Sensory properties of packaged fresh and processed poultry meat

Abstract:

4.1 Introduction

4.2 Color changes in packaged fresh and processed poultry meat

4.3 Lipid oxidation in packaged fresh and processed poultry meat

4.4 Tenderness and packaged fresh and processed poultry meat

4.5 Other sensory and quality issues associated with packaged fresh and processed poultry meat

4

Details

No. of pages:
720
Language:
English
Copyright:
© 2012
Published:
Imprint:
Woodhead Publishing
Print ISBN:
9781845697518
Electronic ISBN:
9780857095718

About the editor

Joseph P. Kerry

Dr Joseph P. Kerry is head of the Food Packaging Research Group at University College Cork, Ireland. He is renowned for his research expertise in food packaging and in the processing of muscle and muscle-based foods.

Affiliations and Expertise

University College Cork, Ireland