• +353-1-416-8900(GMT OFFICE HOURS)
  • 1-800-526-8630(US/CAN TOLL FREE)
  • 1-917-300-0470(EST OFFICE HOURS)
Advances in Meat, Poultry and Seafood Packaging. Woodhead Publishing Series in Food Science, Technology and Nutrition - Product Image

Advances in Meat, Poultry and Seafood Packaging. Woodhead Publishing Series in Food Science, Technology and Nutrition

  • ID: 2719425
  • June 2012
  • 720 Pages
  • Elsevier Science and Technology

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 READ MORE >

Part 1 Safety and quality of packaged meat, poultry and seafood: Major microbiological hazards associated with packaged fresh and processed meat and poultry
Major microbial hazards associated with packaged seafood
Sensory and quality properties of packaged fresh and processed meats
Sensory properties of packaged fresh and processed poultry meat
Sensory and quality properties of packaged seafood. Part 2 Developments in vacuum and modified atmosphere packaging of meat, poultry and seafood: Advances in the packaging of fresh and processed meat products
Advances in vacuum and modified atmosphere packaging of poultry products
Advances in bulk packaging for the transport of fresh fish
Advances in vacuum and modified atmosphere packaging of fish and crustaceans
Advances in vacuum and modified atmosphere packaging of shellfish
Solubility of carbon dioxide in muscle foods and its use to extend the shelf life of packaged products. Part 3 Other packaging methods for meat, poultry and seafood products: Packaging of retort-processed seafood, meat and poultry
Packaging for frozen meat, seafood and poultry products
Advances in the manufacture of sausage casings
Packaging of ready-to-serve and retail-ready meat, poultry and seafood products
In-package pasteurization of ready-to-eat meat and poultry products. Part 4 Emerging packaging techniques and labelling: Environmentally-compatible packaging of muscle foods
Antimicrobial and antioxidant active packaging for meat and poultry
Edible films for meat, poultry and seafood
Application of smart packaging systems for conventionally packaged muscle-based food products
Traceability in the meat, poultry and seafood industries
Labelling of meat, poultry, seafood and their products in the EU
Food packaging laws and regulation with particular emphasis to meat, poultry and fish.

Kerry, Joseph P.
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.

Note: Product cover images may vary from those shown

RELATED PRODUCTS

Our Clients

Our clients' logos