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.- 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
Table of Contents
Contributor contact detailsWoodhead Publishing Series in Food Science, Technology and NutritionPrefacePart I: Safety and quality of packaged meat, poultry and seafoodChapter 1: Major microbiological hazards associated with packaged fresh and processed meat and poultryAbstract:1.1 Introduction: survival and growth of microorganisms in meat and poultry products1.2 Vacuum packaging (VP) and modified atmosphere packaging (MAP) to control microbial populations associated with meat and poultry products1.3 Notable foodborne outbreaks related to packaged fresh and further processed meat and poultry1.4 The future of food packaging for controlling pathogens associated with fresh and further processed meat and poultryChapter 2: Major microbial hazards associated with packaged seafoodAbstract:2.1 Introduction2.2 Seafood spoilage2.3 Major microbiological hazards associated with fresh seafood2.4 Live animals2.5 Major hazards associated with processed and packaged seafood2.6 Future trendsChapter 3: Sensory and quality properties of packaged fresh and processed meatsAbstract:3.1 Introduction3.2 Packaging of fresh and processed meats3.3 Colour development in fresh and processed meats3.4 Flavour of fresh and processed meat products3.5 Texture of fresh and processed meat3.6 Future trends3.7 AcknowledgementsChapter 4: Sensory properties of packaged fresh and processed poultry meatAbstract:4.1 Introduction4.2 Color changes in packaged fresh and processed poultry meat4.3 Lipid oxidation in packaged fresh and processed poultry meat4.4 Tenderness and packaged fresh and processed poultry meat4.5 Other sensory and quality issues associated with packaged fresh and processed poultry meat4.6 Future trendsChapter 5: Sensory and quality properties of packaged seafoodAbstract:5.1 Introduction5.2 Fish composition5.3 Initial biochemical and microbiological deterioration of fish5.4 Lipid oxidation5.5 Sensory quality changes in stored and packaged fish products5.6 Case studies of sensory quality changes in stored and packaged fish products5.7 Shrimps5.8 Future trendsPart II: Developments in vacuum and modified atmosphere packaging of meat, poultry and seafoodChapter 6: Advances in the packaging of fresh and processed meat productsAbstract:6.1 Introduction6.2 Current technologies and use of packaging for fresh and processed meat6.3 Advances in overwrap, vacuum packaging (VP) and modified atmosphere packaging (MAP) for fresh and processed meat6.4 Effective application of packaging to improve the quality of fresh and processed meat6.5 Future trends6.6 Sources of further information and adviceChapter 7: Advances in vacuum and modified atmosphere packaging of poultry productsAbstract:7.1 Introduction7.2 Role of packaging and conventional packaging systems7.3 Shelf life of fresh and processed poultry products in conventional packaging systems7.4 Extension of shelf life and future trends in packaging systems7.5 Chemical indicators for assessing the quality of fresh and processed poultryChapter 8: Advances in bulk packaging for the transport of fresh fishAbstract:8.1 Introduction8.2 Status and challenges8.3 Advances in bulk packaging for the transportation of processed fish8.4 Effective application of bulk packaging for transportation of raw fish products8.5 Future trends in seafood packaging and distributionChapter 9: Advances in vacuum and modified atmosphere packaging of fish and crustaceansAbstract:9.1 Introduction9.2 Innovations in packaging technology9.3 Advances in understanding spoilage processes in packaged fish9.4 Advances in understanding food safety implications of packaging9.5 Applying and modelling different gas configurations for different fish9.6 Applying packaging technologies to products other than fresh fillets9.7 Combining packaging technologies with other treatments9.8 ConclusionsChapter 10: Advances in vacuum and modified atmosphere packaging of shellfishAbstract:10.
